This is a print preview of "Pudding Topped Pineapple Cake" recipe.

Pudding Topped Pineapple Cake Recipe
by Global Cookbook

Pudding Topped Pineapple Cake
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  Servings: 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

  1. 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.
  2. Stir in the vanilla. Cold cake and topping for about 15 min.
  3. Spread topping over cake. Sprinkle with almonds.