This is another one of those cakes that make you wonder why people bother with mixes.
Preheat the oven to 350*, and grease/flour a 9×13″ cake pan. Wait until the oven is up to temperature before mixing the cake, as it needs to be able to go in immediately.
Pile in a mixing bowl:
- 1-1/2 cups sugar (part brown sugar if you prefer)
- 1/2 tsp salt
- 2 tsp baking soda
- 2 cups flour
Give it a good whisk to make sure nothing is lumpy. Then toss in:
- 1 egg (plus the egg white leftover from the glaze, below. If you’re not using the glaze, just use 1 egg total.)
- 1 tsp vanilla extract
- a dash of almond extract if you like
At this point, you’re wondering how on earth this cake can work–there’s only one more ingredient, and it’s not oil or water. But, have faith in the Culinary Powers That Be. This works.
- 1 can (2 cups) of crushed pineapple, with the juice.
Stir it all together, and pour it into the prepared cake pan. Bake at 350* for 30 to 40 minutes, until the cake is quite deeply golden brown. Cool in the pan on a rack for 10 minutes before glazing or removing it from the pan.
For the Glaze:
- 1/2 cup butter
- 2/3 cup canned milk or heavy cream
- 1 egg yolk
- 2/3 cup sugar (part brown sugar as desired)
Bring to a boil for six minutes, cool slightly, then pour onto the still-warm cake.
You can further embellish the cake with maraschino cherries, sprinkled coconut, or sprinkled chopped nuts.
In my area, this cake is generally left in the cake pan and transported to church dinners and funeral suppers. It’s dense, moist, and very comforting!