Kitchen Equipment You’ll Need
Mixing bowls
Whisk or hand mixer
Spatula
9×13-inch baking dish
Measuring cups and spoons
Saucepan
Tips for Success
Don’t drain the pineapple—its juice is key to keeping the cake moist.
Use real butter for the glaze for the best flavor.
Allow the cake to cool slightly before pouring the glaze to help it soak in evenly.
Toast the pecans for added nuttiness and crunch.
Ingredients
For the cake:
2 cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking soda
1 (20 oz) can crushed pineapple, undrained
2 large eggs
½ cup chopped pecans
½ cup brown sugar
For the glaze:
1 cup evaporated milk
½ cup unsalted butter
1 cup granulated sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350°F and grease a 9×13-inch baking dish.
In a large bowl, mix flour, sugar, and baking soda. Stir in the undrained crushed pineapple and eggs until combined.
Pour batter into prepared dish. Sprinkle the top evenly with brown sugar and chopped pecans.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, combine evaporated milk, butter, and sugar in a saucepan over medium heat. Bring to a gentle boil, stirring until sugar dissolves. Remove from heat and stir in vanilla.
Once cake is done, remove from oven and immediately pour warm glaze over the hot cake. Let cool slightly before serving.
Additional Tips or Variations
Add shredded coconut for extra texture and flavor.
Swap pecans with walnuts or omit nuts entirely for a nut-free version.
Serve warm with a scoop of ice cream or dollop of whipped cream for a comforting dessert.