Pineapple Cake

This recipe comes from the home-cooked magazine and was created by Great-Grandma Esther Deleske of Fruitridge, Michigan. This incredibly delicious cake is sweet from the pineapple and divinely soaked in the evaporated milk. When a recipe is passed down from generation to generation, you know it's fire.

Annotated Notes: There isn't much I can add to Great Grandma Deleske's recipe, but I will stress ya gotta pour the topping over it when the cake is hot, so that it soaks all the way through.

• 1½ cups white sugar

• 3 large eggs

• 1½ cups canned crushed pineapple

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon table salt

• ½ teaspoon baking soda

Topping

• 1 cup + 2 tablespoons light or dark brown sugar, lightly packed

• ½ cup chopped raw pecans (or more to your taste)

Drizzle

• 1 cup of evaporated milk

• 5 tablespoons margarine

• 1 tablespoon vanilla extract

For Serving

Optional: whipped cream

Preheat the oven to 350°F, and grease a 10-inch round pan.

Whisk the sugar and eggs together in a large bowl, then add the pineapple and whisk until combined.

In a separate bowl, sift the flour, baking powder, salt, and baking soda together.

Slowly add the dry mixture to the wet, and mix with a spatula until just combined.

Pour the batter into your greased pan.

Sprinkle and evenly spread the brown sugar on top, followed by the pecans.

Make sure to spread the topping out to the edges of the cake.

Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

When the cake is getting close to done, place the milk, margarine, and vanilla in a small saucepan, and stir to combine. Bring the mixture to a boil, stirring occasionally while it heats up.

Once you take the cake out of the oven, evenly pour the hot milk mixture over the cake.

Let the cake set for 10 to 15 minutes, then slice it and serve.

Great-Grandma Deleske liked to serve the cake topped with whipped cream!