Pineapple Cake with Buttery Milk Syrup

Yet again, courtesy of AllRecipes.com I have found another amazing recipe. This cake was so good and also a great pantry cake because the ingredients are all things you most likely will already have in your pantry except for maybe the pineapple. . . which isn't hard to get. Your local grocery store probably has some. :-P Also, I only had pineapple chunks so I utilized a cheese slicer and proceeded to     make my own crushed pineapple.

Disclaimer: I did not take this photo but took it from the recipe at All Recipes.

Here's the link if you wanna go to the site http://allrecipes.com/Recipe/Pineapple-Cake-II/Detail.aspx
Or you can just take it from here.


Ingredients:
2 cups flour
1 1/2 cups white sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
20 oz can of crushed pineapple


Directions:
Mix dry ingredients. Stir in the beaten eggs and pineapple with it's juice and mix well. Pour in lightly greased 9x13 pan and bake for 30 min at 350 degrees. While baking, make the syrup.


Ingredients:
3/4 cup butter
1/2 cup evaporated milk
1/2 cup sugar
1 tsp vanilla


Directions:
Combine all ingredients in a sauce pan. Bring to a boil over med/high heat and cook for 5 minutes. Pour over the cake while it is still warm.


I made this for the first time a couple of weeks ago for something at my church (I tried out a new recipe for a public function!) and it was definitely a hit. Though, some did say they might like it just as well with out the rich, yummy, delectable syrup. So, I still had some pineapple this week with which I made another cake but didn't make the syrup this time. It is good with out the syrup but almost like a completely different cake. So give it a try and let me know what you think!