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Pudding topped pineapple cake

Yield: 15 Servings

Ingredients:

• 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

Instructions:

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. from February 1995 Midwest Living formatted by jane s herr MJPU13B@Prodigy.com

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