This is a cake that ages beautifully. It is good the first day. By the second day it is even better. That is just my opinion, of course. What do you think?
Ingredients
2 cups all-purpose flour
2 cups white sugar, divided
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 (20 ounce) can crushed pineapple with juice
2 large eggs, beaten
3/4 cup butter
1/2 cup evaporated milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 (F) (175 C). Lightly grease a 9 x 13 baking pan.
Mix flour, 1 1/2 cups sugar, baking soda, nutmeg, and salt together in a mixing bowl. Stir in undrained pineapple and eggs until well combined. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
Meanwhile, combine butter, evaporated milk, remaining 1/2 cup sugar, and vanilla in a saucepan over medium-high heat. Bring to a boil and cook for 5 minutes (stirring frequently).
Remove cake from oven and set on a wire rack.
Pour butter mixture over cake. Let cool for 30 minutes before serving.
Enjoy
Ingredients
2 cups all-purpose flour
2 cups white sugar, divided
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 (20 ounce) can crushed pineapple with juice
2 large eggs, beaten
3/4 cup butter
1/2 cup evaporated milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 (F) (175 C). Lightly grease a 9 x 13 baking pan.
Mix flour, 1 1/2 cups sugar, baking soda, nutmeg, and salt together in a mixing bowl. Stir in undrained pineapple and eggs until well combined. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
Meanwhile, combine butter, evaporated milk, remaining 1/2 cup sugar, and vanilla in a saucepan over medium-high heat. Bring to a boil and cook for 5 minutes (stirring frequently).
Remove cake from oven and set on a wire rack.
Pour butter mixture over cake. Let cool for 30 minutes before serving.
Enjoy
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