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| Pineapple Snacking Cake |
A perfect snacking cake to have with your afternoon coffee. It’s also a great snack for your children’s lunches.
Pineapple Snacking Cake
Serves 8
1 can (14 fl oz) pineapple tidbits
1/2 cup butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
Topping:
1/4 cup brown sugar
1/4 cup pecans, coarsely chopped
Preheat oven to 350° F. Prepare 9 x 13 inch baking dish with parchment paper. Drain the pineapple. Cream butter with the granulated sugar, then beat in eggs and vanilla. Stir in the pineapple. Combine flour, baking soda, baking powder and salt in a separate bowl. Lightly stir these dry ingredients into the batter, alternating with the buttermilk. Pour batter into the baking dish.
Mix the brown sugar and pecans together. Sprinkle over the batter. Bake for 45 minutes or until wooden toothpick comes out clean.
1 can (14 fl oz) pineapple tidbits
1/2 cup butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
Topping:
1/4 cup brown sugar
1/4 cup pecans, coarsely chopped
Preheat oven to 350° F. Prepare 9 x 13 inch baking dish with parchment paper. Drain the pineapple. Cream butter with the granulated sugar, then beat in eggs and vanilla. Stir in the pineapple. Combine flour, baking soda, baking powder and salt in a separate bowl. Lightly stir these dry ingredients into the batter, alternating with the buttermilk. Pour batter into the baking dish.
Mix the brown sugar and pecans together. Sprinkle over the batter. Bake for 45 minutes or until wooden toothpick comes out clean.
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