Pudding Topped Pineapple Cake
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Pudding Topped Pineapple Cake
  Pudding    Pineapple    Cakes  
Last updated 6/12/2012 1:19:12 AM. Recipe ID 50429. Report a problem with this recipe.
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      Title: Pudding topped pineapple cake
 Categories: Cakes, Fruits, Jane, Desserts
      Yield: 15 Servings
 
    1/2 c  Butter
  1 1/2 c  Sugar
      2    Eggs
      2 c  Flour
      1 ts Baking soda
     20 oz Pineapple, crushed
    3/4 c  Brown sugar
    3/4 c  Pecans, chopped
    3/4 c  Sugar
      2 tb Cornstarch
    3/4 c  Milk
    1/2 c  Butter
      1 ts Vanilla
    1/2 c  Slivered almonds
 
  In a large mixing bowl, beat the 1/2 c butter with an electric mixer
  on medium speed for 30 seconds.  Beat in 1 1/2 c sugar till well
  combined. Add eggs and beat well. Add flour, baking soda, and
  undrained pineapple. Beat well.  Spread in a greased 13x9 pan and
  sprinkle with brown sugar and pecans.  Bake in a 375 degree oven for
  35-40 minutes. For the topping, in a small saucepan, stir together
  the 3/4 c sugar and cornstarch; add the milk and 1/2 c butter.  Cook
  and stir till thickened and bubbly; cook and stir for 2 more minutes.
  Stir in the vanilla. Cool cake and topping for about 15 minutes.
  Spread topping over cake. Sprinkle with almonds. 




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Recipe ID 50429 (Apr 03, 2005)

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