My mother has been making this cake for 30 years. It takes minimal time to prepare and is so very moist!
I think I just found my next dish for the church potluck! This is such a moist, tasty cake… The entire Crew loves it.
1 1/2 csugar
1 tspbaking soda
1 large(20 oz.) can crushed pineapple in its own juice (including juice)
1 cbrown sugar
1 cchopped pecans
1 cevaporated milk
Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13″ pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes.
Cook the following ingredients until mixture comes to a rolling boil:
1 c. evaporated milk, 1/2 c. sugar, 1 stick margarine, and the tsp. of vanilla.
AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake. This is so delicious!!!
Should be kept refrigerated. This cake does freeze nicely.