Pineapple Cake II

Pineapple Cake II

73

"Very moist cake that is very good for a pot luck dinner."

Ingredients

1 h 30 m {{adjustedServings}} servings 181 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  2. Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together. Stir in the beaten eggs and the pineapple with juice and mix well. Pour batter into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pour Buttery Milk Syrup over top of cake while still warm.
  4. To Make Buttery Milk Syrup: In a sauce pan combine the butter or margarine, evaporated milk, vanilla, and 1/2 cup white sugar. Bring mixture to a boil over medium high heat and cook for about 5 minutes. Pour over cake while still warm.
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Reviews

73
  1. 90 Ratings

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I didn't even make the syrup cause I didn't have some of the ingredients, and this cake was AWESOME. VERY moist and VERY flavourful and SO simple. Nothing more than throwing ingredients in a bow...

Simple and delicious! I've made this cake for a luau party and for a company potluck and got rave reviews each time. I topped mine with canned whipped cream and sprinkled it with pecans for pr...

This cake was very good, and made even more delicious when I used the Cool Whip topping from the Mandarin Orange cake recipe from the site instead of the butter glaze. It added the extra pineap...