Pudding-Topped Pineapple Cake

Directions

• Step 1

  Grease a 13x9x2-inch baking pan. Set aside.

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• Step 2

  In a large bowl, beat the 1/2 cup butter with an electric mixer on medium speed for 30 seconds.

• Step 3

  Beat in the 1-1/2 cups granulated sugar until well combined. Add eggs and beat well. Stir in flour and baking soda. Add undrained pineapple. Beat well.

• Step 4

  Spread in prepared baking pan. Sprinkle with brown sugar and walnuts or pecans.

• Step 5

  Bake in a 375 degree F oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.

• Step 6

  Meanwhile, for the topping, in a small saucepan, stir together the 3/4 cup granulated sugar and the cornstarch; add milk and the 1/2 cup butter. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in vanilla.

• Step 7

  Cool cake and topping for 15 minutes. Spread topping over cake. Sprinkle with almonds. Cool completely. Makes 15 servings.