a recipe for spicy Cajun-seasoned red snapper.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (20 ounce) can crushed pineapple with juice
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup packed light brown sugar
- ½ cup chopped walnuts
- ½ cup unsalted butter
- ½ cup white sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the cake: Whisk flour, sugar, baking soda, and salt together in a large bowl. Stir in undrained pineapple, eggs, and vanilla until just combined. Pour into an ungreased 9×13-inch baking pan.
- Make the topping: Mix brown sugar and walnuts together in a small bowl. Sprinkle over cake batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
- While the cake is baking, make the glaze: Combine butter, sugar, evaporated milk, and vanilla in a small saucepan over medium-low heat. Cook, stirring occasionally, until butter melts and sugar dissolves; mixture will be thin.
- Remove cake from the oven and immediately pour glaze over the surface. Serve warm or at room temperature.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 190 mg |
| Sugars | 21 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Made this 12/30/22 for the second time but used a 9×9 casserole dish. At 350 deg, it took 1hr and 10 mins. It turned out great. It is a Rich desert but was a hit with family.
Super Easy to make and the family liked it I recommend making extra sauce to poor over each serving once in the bowls. The topping was not too much
Just made this cake for the second time and this time made it for my brothers “73rd”birthday because he requested it. Soo good.
so easy and turned out great. I used half regular sugar and half Splenda my husband is diabetic.
For anyone who complains about this recipe, did not make it right . This recipe is absolutely to die for . From the simple ingredients to the crunch from the nuts . But I don’t blame you if you made the cake wrong it won’t taste good . Maybe look at the directions a bit closer . If it don’t look like this , you are doing something wrong . 10/10 cake . I recommend leaving it in the fridge after cooling down, in the morning warm it up a little and the cake will be soooo moist .
I cut the recipe in half and baked it in a 7” spring form pan. I did not add all the butter topping to the cake (after reading some of the comments). I added remainder to the plates before plating. Very good, moist cake that was a easy split and to prepare.
This is dense and sweet, but it falls flat on taste. The texture of the cake is very coarse, too. Traditional pineapple upside down cake…even made with a cake mix, is so much better! This is just missing something…
Delicious cake my mother in law used to make this but use 1 cup evaporated milk not 1/2 cup
THe cake is great. But way to sweet. Decreased the sugar added cherries on top and overed with topping and baked. Much better.
Oh My Goodness!! This cake is delicious. I followed all directions and ingredients except used Pecans instead of Walnuts. This cake was fun to bake as I have more time with the stay at home orders and it gave me something to do. The rewards of baking this cake are wonderful. The pineapple makes the cake moist and the topping is out of this world. Your taste buds will love it. Go ahead, make this one you won’t be sorry.
Delicious!! This was a big hit with the family.
It’s a great cake, family loves it!
Ok so I cheated by using yellow cake mix followed the box directions then added canned pineapple, made the icing . Easy peasy
I made this for book club tonight. Several friends raved about it. I tried it after everyone left and it was ok. It felt like it was missing something but I can’t figure out what it is. My only change was to use half the topping (liquid) on the warm cake. I can’t say that I’d make it again. The cake part was just too bland for me.
This is a comfort food dessert. I used pecans. We put the topping in a serving cup and poured it over individual servings (in bowls). That way the cake didn’t get soggy and made better leftovers. Leftover cake is best heated a little and topping poured separately.
I accidentally put a whole can of evaporated milk instead of 1/2 cup. I don’t think it changed anything.. It was D-E-LICIOUS!!
Very quick and easy. A big hit at my quilt pot luck.
Yummy!
it was easy and quick to make and it was a big hit with everyone
it was easy and quick to make and it was a big hit with everyone
Warning: This is addictive a nd can lead to fits of laughter and happiness.