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Pineapple-Topped Cake

American.Fiesta's picture
Ingredients
  Sugar 4 Cup (64 tbs)
  Butter 1
  Eggs 3
  Flour 2 1⁄2 Cup (40 tbs)
  Baking powder 3 Teaspoon
  Pineapple juice 1⁄2 Cup (8 tbs)
  Vanilla 2 Teaspoon
  Crushed pineapple 1 Can (10 oz)
  Milk 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
Directions

Cream 1 1/2 cups sugar and 3/4 cup butter; add eggs, one at a time, beating thoroughly after each addition.
Combine flour and baking powder; add to creamed mixture alternately with pineapple juice, 1/2 cup water and vanilla.
Mix well.
Pour into pan.
Bake at 325 degrees for 35 minutes.
Drain pineapple; reserve juice.
Combine remaining sugar, milk, 1 teaspoon butter and salt in saucepan; cook, stirring frequently, until sugar is dissolved.
Remove from heat; beat until cooled slightly.
Add pineapple.
Pour small amount of reserved juice over cake.
Cover top of cake with topping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5671 Calories from Fat 1033

% Daily Value*

Total Fat 117 g180.2%

Saturated Fat 67.4 g337%

Trans Fat 0 g

Cholesterol 900 mg300%

Sodium 1990.9 mg83%

Total Carbohydrates 1117 g372.4%

Dietary Fiber 11.2 g44.9%

Sugars 867 g

Protein 62 g124.7%

Vitamin A 75.8% Vitamin C 141.3%

Calcium 153.9% Iron 108.4%

*Based on a 2000 Calorie diet

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Pineapple-Topped Cake Recipe