📜 Collection: UK2 | ✍️ Attribution: Margarite | 📂 Category: Desserts
A decadent and super-moist pineapple sheet cake featuring a baked-on brown sugar and pecan topping, saturated with a hot, buttery buttermilk glaze.
Preheat your oven to 350°F. Grease and flour a 9x13 inch pan.
In a large bowl, mix the 2 cups flour, 1 ½ cups sugar, 2 tsp baking soda, 2 eggs, and 1 (20 oz) can crushed pineapple together until just combined.
Pour the batter into the prepared pan.
Step 2: Add Topping and Bake
Sprinkle the 1 cup brown sugar and 1 cup pecans evenly over the top of the raw batter.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 3: Prepare Glaze and Finish
While the cake is baking, prepare the glaze. In a saucepan, combine the 1 ½ cups sugar, ¾ cup buttermilk, and ½ stick (¼ cup) oleo.
Bring to a rolling boil, then remove the pan from the heat and stir in the 1 tsp vanilla.
As soon as the cake comes out of the oven, pour the hot glaze evenly over the hot cake until fully absorbed. Let the cake cool completely in the pan before serving.
💡 Make-Ahead & Storage: Store covered tightly at room temperature or in the refrigerator for up to 4 days.
