Sweet Pineapple Cake (Print Version)

# Ingredients:

01 - 2 cups regular all-purpose flour.
02 - 2 cups white sugar.
03 - 1 teaspoon baking soda.
04 - 2 large eggs, room temperature.
05 - 1 teaspoon vanilla extract.
06 - 20 ounces canned crushed pineapple with juice.
07 - 1/2 cup butter for topping.
08 - 2/3 cup evaporated milk.
09 - 1/2 teaspoon vanilla for topping.
10 - 1 cup sugar for topping.
11 - 1 cup chopped pecans or walnuts.
12 - 1 cup sweetened coconut flakes.

# Instructions:

01 - Heat your oven to 350°F. Spray a 9x13 inch baking pan with cooking spray.
02 - Put flour, sugar, baking soda, eggs, vanilla, and the whole can of pineapple with juice in a bowl. Mix everything until well combined.
03 - Pour the batter into your pan and bake for about 40-45 minutes until it turns golden brown.
04 - While the cake bakes, cook butter, evaporated milk, vanilla, and sugar in a pot until it starts bubbling.
05 - Add nuts and coconut to the pot. Keep cooking and stirring for 5 minutes until it gets a bit thick.
06 - Take the cake out and poke holes all over it with a fork. Pour the warm topping over the cake while it's still hot.

# Notes:

01 - Let ingredients come to room temperature before starting.
02 - Don't drain the pineapple - use all the juice.
03 - Make topping while cake bakes so it's ready to pour on hot cake.
04 - Keeps well in the fridge for 3-4 days.

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