Directions:
Prepare the Batter: Preheat oven to 350°F (175°C). In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
Add Wet Ingredients: Stir in eggs, vanilla extract, and crushed pineapple with its juice. Mix until well combined. Fold in chopped pecans.
Bake the Cake: Pour batter into a greased 9×13-inch baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly.
Make the Glaze: In a saucepan over medium heat, combine evaporated milk, butter, and sugar. Stir constantly until it thickens (about 5 minutes). Remove from heat and stir in vanilla and chopped pecans.
Glaze & Serve: Pour the warm glaze over the slightly cooled cake, spreading evenly. Allow the cake to absorb the glaze before slicing. Serve warm or chilled.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
For extra texture, toast the pecans before adding them to the batter and glaze.
Let the glaze soak for 30 minutes before serving for the best flavor.
