Pineapple Spice Cake

Essie Andrews, FHS

  • 1 (8 to 8 1/4 oz) can crushed pineapple in juice
  • Light brown sugar
  • Butter
  • All-purpose flour
  • 3/4 cup sugar
  • 3/4 cup sour cream
  • 1 tsp baking powder
  • 3/4 baking soda
  • 3/4 tsp vanilla extract
  • 1/2 tsp ground allspice
  • 1/4 tsp salt
  • 2 eggs

About 1 1/2 hours before serving:

  1. In saucepan over medium heat, cook pineapple with its juice, 1/2 cup brown sugar and 2 tablespoons butter until thick; remove from heat.
  2. In bowl, blend 1/4 cup brown sugar, 1 tablespoon softened butted and 1 tablespoon flour.
  3. Preheat over to 350°F. Grease 9×9 inch baking pan. In large bowl with mixer at high speed, beat sugar and 1/2 cup softened butter until fluffy. Add sour cream, remaining ingredients and 1 1/2 cups flour; beat at low speed until blended. Beat at medium 3 minutes; spoon into pan.
  4. Bake 20 minutes; top with pineapple and crumb mixture.

Makes 9 servings. About 415 calories per serving.


******At the end of the recipe it says: Bake 20 minutes; top with pineapple and crumb mixture. Bake 20 minutes; Makes 9 servings. About 415 calories per serving.






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