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Pineapple-Topped Cake Recipe
|Sugar||4 Cup (64 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||3 Teaspoon|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Crushed pineapple||1 Can (10 oz)|
|Milk||1 Cup (16 tbs)|
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
Combine flour and baking powder; add to creamed mixture alternately with pineapple juice, 1/2 cup water and vanilla.
Pour into 13x9 x 2-inch 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.
Pour small amount of reserved juice over cake.
Cover top and sides of cake with topping.