Pineapple-Topped Cake Recipe
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 |
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
Directions
Combine flour and baking powder; add to creamed mixture alternately with pineapple juice, 1/2 cup water and vanilla.
Mix well.
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.
Add pineapple.
Pour small amount of reserved juice over cake.
Cover top and sides of cake with topping.
Chef
