What You Need:
- 2 tbsp light corn syrup
- 1 (14 oz.) can of pineapple rings, drained
- 10 tbsp butter, room temperature
- 2/3 C of sugar
- 2 large eggs
- 1 1/2 C of self rising flour
- 3 tbsp of milk
How to Make It: Allow the oven to preheat to 350 degrees. Spray the bottom of a shallow 1 qt. baking dish with a nonstick cooking spray. Drizzle the syrup over the bottom of the dish. Place the pineapple rings over the syrup being careful they don’t overlap.
In a bowl cream together the butter and sugar. Beat in the eggs one at a time, adding a little flour after each egg. Stir in the remaining flour.
Add the milk a tbsp at time, mixing after each addition and only adding enough of the milk to form dough that drops easily off the spatula when raised out of the mixture.
Pour the mixture over the top of the pineapple and smooth out.
Bake 25 minutes or until golden brown and a toothpick comes out clean when inserted in the center of the cake.
FREEZER: Let cool before wrapping and freezing. To serve, let thaw completely. Place in a preheated 350 degree oven for about 10 minutes.
Makes 6 servings
Nothing says yummy more than a pineapple cake. This one is easy to throw together and quick to reheat. It’s a great dessert to have on hand after a long and stressful day.
Preparation Time: approximately 10 minutes
Cooking Time: approximately 25 minutes
Total Time: approximately 35 minutes