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Add a photoServings: 12
Ingredients
- 1/2 c. Butter
- 1 1/2 c. Sugar
- 2 x Large eggs
- 2 c. Flour
- 1 tsp Baking soda
- 20 ounce Pineapple, crushed
- 3/4 c. Brown sugar
- 3/4 c. Pecans, minced
- 3/4 c. Sugar
- 2 Tbsp. Cornstarch
- 3/4 c. Lowfat milk
- 1/2 c. Butter
- 1 tsp Vanilla
- 1/2 c. Slivered almonds
Directions
- In a large mixing bowl, beat the 1/2 c butter with an electric mixer on medium speed for 30 seconds. Beat in 1 1/2 c sugar until well combined. Add in Large eggs and beat well. Add in flour, baking soda, and undrained pineapple. Beat well. Spread in a greased 13x9 pan and sprinkle with brown sugar and pecans. Bake in a 375 degree oven for 35-40 min. For the topping, in a small saucepan, stir together the 3/4 c sugar and cornstarch; add in the lowfat milk and 1/2 c butter. Cook and stir until thickened and bubbly; cook and stir for 2 more min.
- Stir in the vanilla. Cold cake and topping for about 15 min.
- Spread topping over cake. Sprinkle with almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 12 servings | |
| Calories 480 | |
| Calories from Fat 175 | 36% |
| Total Fat 20.03g | 25% |
| Saturated Fat 10.39g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 237mg | 10% |
| Potassium 134mg | 4% |
| Total Carbs 73.03g | 19% |
| Dietary Fiber 1.5g | 5% |
| Sugars 54.36g | 36% |
| Protein 4.72g | 8% |
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