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Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan.

In a large bowl, whisk together the all-purpose flour, 1 cup of white sugar, baking soda, and salt until well combined.

Add the undrained crushed pineapple, large eggs, and 1 teaspoon of vanilla extract to the dry ingredients. Stir until just combined; be careful not to overmix.

Pour the cake batter evenly into the prepared 9x13-inch baking pan.

In a small bowl, mix together the packed light brown sugar and chopped walnuts for the topping.

Sprinkle the brown sugar and walnut topping mixture evenly over the cake batter in the pan.

Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, prepare the glaze. In a small saucepan, combine the unsalted butter, 1/2 cup of white sugar, evaporated milk, and 1 teaspoon of vanilla extract.

Cook the glaze over medium-low heat, stirring occasionally, until the butter melts completely and the sugar dissolves. The mixture will be thin.

Once the cake is done, remove it from the oven and immediately pour the warm glaze evenly over the entire surface of the hot cake.

Allow the cake to cool slightly before serving warm, or let it cool completely to serve at room temperature.


Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan.

In a large bowl, whisk together the all-purpose flour, 1 cup of white sugar, baking soda, and salt until well combined.

Add the undrained crushed pineapple, large eggs, and 1 teaspoon of vanilla extract to the dry ingredients. Stir until just combined; be careful not to overmix.

Pour the cake batter evenly into the prepared 9x13-inch baking pan.

In a small bowl, mix together the packed light brown sugar and chopped walnuts for the topping.

Sprinkle the brown sugar and walnut topping mixture evenly over the cake batter in the pan.

Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, prepare the glaze. In a small saucepan, combine the unsalted butter, 1/2 cup of white sugar, evaporated milk, and 1 teaspoon of vanilla extract.

Cook the glaze over medium-low heat, stirring occasionally, until the butter melts completely and the sugar dissolves. The mixture will be thin.

Once the cake is done, remove it from the oven and immediately pour the warm glaze evenly over the entire surface of the hot cake.

Allow the cake to cool slightly before serving warm, or let it cool completely to serve at room temperature.
