You know this is one of my old Indiana recipes when you read chopped pecans or hickory nuts. When I was young we had lots of hickory nuts but pecans were expensive. We always substituted hickory nuts for pecans.
1 large can crushed pineapple with juice
1 box white or yellow cake mix
1 cup chopped pecans or hickory nuts
1 stick butter
powdered sugar, if desired
Heat oven to 350 degrees. Grease an oblong cake pan. Pour undrained pineapple into the greased pan. Sprinkle the dry cake mix over the pineapple and smooth down. Sprinkle nuts over the batter. Cut the stick of butter into small pieces and dot over the batter. Bake at 350 degrees for 1 hour. No need to frost this cake. Sprinkle with powdered sugar, if desired.
My favorite pan for baking this type of cake. It is cast iron.
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