Ingredients
For the Cake
2 cups All-purpose flour
2 cups Granulated sugar
2 large Eggs (beaten)
1 tsp Baking soda
1 tsp Vanilla extract
1 can (20 oz) Crushed pineapple (with the juice—do not drain)
Optional: ½ cup chopped pecans or walnuts
For the Butter Glaze
½ cup (1 stick) Unsalted butter
¾ cup Granulated sugar (or brown sugar for a richer flavor)
⅔ cup Evaporated milk
1 tsp Vanilla extract
Instructions
1. Prepare the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large mixing bowl, combine the flour, sugar, and baking soda.
Add the beaten eggs, vanilla extract, and the entire can of crushed pineapple (including all the liquid).
Stir by hand with a spatula or wooden spoon until just combined. Do not overmix!
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
2. Make the Glaze
About 5 minutes before the cake comes out of the oven, start the glaze.
In a small saucepan, combine the butter, sugar, and evaporated milk.
Bring to a boil over medium heat, stirring constantly. Let it boil for 2–3 minutes until it slightly thickens.
Remove from heat and stir in the vanilla extract.
3. Combine and Finish
While the cake is still hot from the oven, use a fork or a skewer to poke holes all over the surface.
Slowly pour the hot glaze over the warm cake, ensuring it soaks into the holes and covers the edges.
Let the cake cool completely in the pan so the glaze can set into that sticky, delicious topping seen in your photo.
Pro-Tips for “The Best” Result
Don’t Drain: The secret to the texture is the pineapple juice. If you drain it, the cake will be dry.
The Crust: If you want that slightly “white” sugary look on top like in the photo, you can dust a tiny bit of powdered sugar over the glaze once it has cooled.
Serving: This cake is even better the next day after the flavors have melded!
