1 and 1/2 cups Granulated Sugar
2 cups Flour
1 tsp. Baking Soda
1 tsp. Vanilla
4 Tbsp. Honeyville's Powdered Whole Eggs (just the powder)
3 cups Honeyville's Freeze Dried Pineapple (not hydrated)
2 and 1/2 cups Hot Water (I just used hot water from the tap)
1/2 cups Pecans, chopped
3/4 cup Granulated Sugar
1/2 cup Butter
1/2 cup Evaporated Milk
1 tsp. Vanilla
Start first by hydrating your Freeze Dried Pineapple with the Hot Water. I recommend doing this in a blender because you'll want to mash up the pineapple a bit later. Let sit 5-10 minutes. In a bowl combine Sugar, Flour, Baking Soda, and Whole Egg Powder. Add Vanilla to Pineapple and blend. You'll only need to blend for 5-10 seconds-I just wanted the consistency like a can of crushed pineapple. Pour the pineapple mixture over the dry ingredients. Stir to combine. Pour batter into a 9x13 pan (I did not grease the pan before baking). Sprinkle with Pecans. Bake at 350 for 35-40 minutes.
Start making the topping once you pull out the cake from the oven.In a saucepan over medium heat melt Butter. Add Sugar and Evaporated Milk. Once combined, cook for 6 minutes, stirring often. After the 6 minutes take off heat and stir in Vanilla. Poke a some holes in the cake (I just stabbed at it with a knife several times). Pour the topping over the cake, spreading around where necessary to cover everything.
Okay guys, seriously this cake is GOOD! Like so good I left a fork in the cake pan so I could sneak a bite or two or however many I wanted while I did dishes. Confession I might have danced a little while eating it too. It turned out to be the perfect little island getaway my afternoon could afford :). The cake was super moist, thick, chewy and full of flavor. Yummy!
Now if you don't have Honeyville's Powdered Whole Eggs, you can still make this recipe. Just add 2 large eggs to the pineapple mixture before pulsing and decrease the water to only 2 cups when hydrating the pineapple. I think some shredded coconut would be really good added to the topping after it cooks. This recipe is a great way to use those smaller bits of pineapple that you get toward the end of the can.
Okay I might go and eat some more of this for breakfast.
So I really did go and eat some of this cake with breakfast (and lunch) and I think I like it best served warm. Enjoy!