PINEAPPLE PECAN SUNSHINE CAKE

Pineapple Pecan Sunshine Cake image

Don't you just love a stir-together cake? This recipe has been around for decades (absolutely NO credit to me!), but I recently saw Stephanie Keen's very similar Granny Cake recipe on JAP where she added a boiled topping to the hot pineapple cake. I knew I had to try it. So here's my dusted-off recipe with Stephanie's boiled...

Provided by Fran Miller

Categories Cakes

Time 50m

Number Of Ingredients 20

Ingredients

20 oz can of crushed pineapple and its juice
2 large eggs
1 1/2 c white sugar
2 c flour
1/2 tsp salt
1 tsp baking soda
1 tsp ground cinnamon, optional
1 c brown sugar, firmly packed
1 c coarsely chopped pecans, optional
OPTION 1: BOILED TOPPING (COURTESY OF STEPHANIE KEEN)
1 c evaporated milk
1/2 c white sugar
1 stick margarine (i used butter.)
1 tsp vanilla extract
OPTION 2: CREAMY CREAM CHEESE FROSTING
1/4 c margarine or butter, softened
8 oz package of cream cheese, softened
1 tsp vanilla extract
1 lb (about 4 cups) confectioner's sugar
some extra pecans for decoration, optional

Steps:

1. Preheat oven to 350 degrees F & lightly mist a 13 x 9" baking pan with cooking spray.
2. MANAGEMENT TIP FOR BEGINING BAKERS: Set out all of your ingredients before starting to make sure you have them all. (Don't ask how I know this!) Then, since you're measuring anyway, measure out ALL of your ingredients into the proper bowl or pan at the same time. This saves time and you're able to start the clean-up faster. OK, back to the recipe. =^..^=
3. In a large bowl, add the pineapple & juice, eggs, white sugar, flour, salt, baking soda, and, if desired, cinnamon. Stir it all together until it's well-blended. Pour into the prepared baking pan.
4. Sprinkle the cake batter with the brown sugar...
5. ...then add the nuts on top. (Notice that I only added nuts to part of my cake since not everyone in my family loves pecans as much as I do! What a pity...)
6. Bake at 350 degrees F for 40-45 minutes, testing early with a toothpick in the center of the cake. MANAGEMENT NOTE: If you're going to make the boiled topping, set your timer for 25 minutes so you can start cooking the topping at that point and get it all done by the time the cake is baked.
7. BOILED TOPPING DIRECTIONS: Heat the evaporated milk, sugar, and butter in a saucepan over medium heat, STIRRING CONSTANTLY, until it comes to a full, rolling boil. Remove from the heat & add the vanilla. **This takes about 10-15 minutes, so plan to have it ready when the cake comes out of the oven.
8. As soon as the cake is done, take it from the oven & place on a cooling rack.
9. If you've made the boiled topping, pour the HOT topping over the HOT cake. It will soak in as it cools.
10. Allow the cake & topping to cool completely before serving. Or not. =^..^=
11. CREAMY CREAM CHEESE FROSTING DIRECTIONS: Put the butter, cream cheese, and vanilla in a mixing bowl while the cake is cooling so the butter & cream cheese can soften. Using a mixer, beat them together until smooth. Slowly add the confectioner's sugar, beating between additions. Spread the frosting over the cooled cake, then decorate with nuts, if desired.
12. Refrigerate leftovers, if there are any. =^..^=