Description
A classic Southern sheet cake featuring a moist pineapple base and a rich, boiled brown sugar pecan frosting.
Ingredients
1 1/2 cups granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (20 oz) can crushed pineapple, undrained
1 cup chopped pecans
1 1/2 cups brown sugar
3/4 cup unsalted butter
1/2 cup evaporated milk
1 teaspoon vanilla extract
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Step 2: In a large bowl, beat the eggs and granulated sugar together until smooth.
Step 3: Stir in the flour, baking soda, and salt until combined.
Step 4: Fold in the undrained crushed pineapple and half of the chopped pecans.
Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes.
Step 6: While the cake is baking, combine brown sugar, butter, and evaporated milk in a saucepan.
Step 7: Bring to a boil and cook for 2 minutes, stirring constantly.
Step 8: Remove from heat and stir in the vanilla extract and the remaining chopped pecans.
Step 9: Pour the hot frosting over the hot cake as soon as it comes out of the oven.
Step 10: Allow the cake to cool completely before serving.
Notes
Ensure you pour the frosting while the cake is still very hot for the best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 48g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
