About
This treat turns the pineapple upside-down cake back the other way! Pineapple Right-Side Up Cake incorporates the pineapple straight into the tender, sweet cake, so the tropical refreshment is infused in every golden bite. Draped over top is a luscious, buttery icing mixed with sweetened coconut to make sure that island feeling truly gets you relaxed. Crunchy pecans on top add to the texture and make Pineapple Right-Side Up Cake the perfect treat to get things back in order when things feel crazy!
Ingredients
- For the cake:
- 2 cups sugar
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 2 eggs
- 1 (20-ounce) can crushed pineapple with juice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the icing:
- 1 cup sugar
- 1/2 cup butter, cut into chunks
- 2/3 cup evaporated milk
- salt, to taste
- 3/4 cup sweetened shredded coconut
- 1/2 cup pecans, toasted and chopped
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9x13-inch sheet pan or a 9x13-inch baking pan.
Step 3 -In a medium bowl, combine 2 cups of the sugar, the flour, the vegetable oil, the eggs, the pineapple, the baking soda, the vanilla extract, and 1/4 teaspoon of the salt.
Step 4 -Stir until the cake batter is evenly combined.
Step 5 -Pour the batter into the prepared pan.
Step 6 -Bake until a tester inserted into the center comes out clean, about 20-25 minutes if using a sheet pan and 30-35 minutes if using a baking pan.
Step 7 -Combine the remaining sugar, the butter, the evaporated milk, and the salt in a medium saucepan.
Step 8 -Bring the mixture to a boil and adjust the heat to low.
Step 9 -Simmer and stir the mixture until thickened, about 10 minutes.
Step 10 -Add the coconut to the icing.
Step 11 -Pour the icing over the cake.
Step 12 -Sprinkle the cake with the pecans.
Step 13 -Allow the cake to cool.
Step 14 -Serve.
