INGREDIENTS
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2 c. sugar
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(I cut it back to 1-1/2 and use 1/2 c. of that in Splenda)
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2 c. all purpose flour
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1 tsp. baking soda
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1 tsp. salt
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2 eggs
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1 (20ozs) can crushed pineapple, undrained
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TOPPING:
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1/4 c. brown sugar
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1/4 c. chopped nuts
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1/4 c. sugar
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1 stick margarine
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1 c. evaporated milk
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1 tsp. vanilla extract
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