PINEAPPLE SHEET CAKE

2 cups flour
2 cups sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp vanilla
1 can crushed pineapple

Mix dry ingredients in a large bowl
Mix wet ingredients in a smaller bowl
Thoroughly combine wet ingredients with dry being careful not to over-mix or cake will be tough.
Pour into greased 9×13 pan and bake for 25 to 30 minutes or longer until browned and cake begins to pull away from sides of pan

Topping
While cake is baking combine in a large skillet over medium heat:

1 cup sugar
1 stick butter or margarine suitable for baking
1/4 tsp salt
3/4 cup evaporated milk
1 tsp vanilla to be added at end of cooking time

Stir with wooden spoon until thickened, lowering heat if necessary to make sure it doesn’t scorch. Add 1 tsp vanilla and stir well

Pour over cake as soon as you remove it from the oven
Cool and serve…may be served warm or cold.

Cooking times for cake or topping may vary due to elevation, oven, or skillet type.

COMMENTS AND PHOTOS BY SERENA ELLISON

I made this  cake tonight and it went over very well with the family.. was very moist and delicious. I do have to say though that this butterscotch icing would probably be better suited for me over a moist chocolate cake.. going to try that next … either way.. it is still YUMMILICIOUS!!! my family gives this recipe a thumbs up. thanks for the recipe… . photos I took below =)