1 can of pineapple rings in syrup, cut into chunks
1/2 cup unsalted butter or margarine, melted
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour, sifted
2 1/2 teaspoons active dry yeast
1/2 cup milk
For the topping
1/2 cup chopped pecans
1 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter
1 can of pineapple rings in syrup, cut into chunks
1/2 cup unsalted butter or margarine, melted
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour, sifted
2 1/2 teaspoons active dry yeast
1/2 cup milk
For the topping
1/2 cup chopped pecans
1 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter
Drain the pineapple and reserve 1/2 cup of chunks
In a small bowl, combine the melted butter or margarine, granulated sugar, and vanilla extract
Beat until smooth
Add the egg and beat well
Sift together the flour and yeast, then add to the egg mixture alternately with the milk
Mix well
Fold in the pineapple chunks
Pour the batter into a 9x13-inch baking dish or a bundt pan
Mix well the topping ingredients: chopped pecans, brown sugar, cinnamon, and melted butter
Sprinkle the topping over the cake batter
Bake at 350°F for 45-50 minutes or until a toothpick inserted into the center comes out clean
Serve warm
Serves 8.
