Serves: 8
Total Calories: 522

1 1/2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
2 cups crushed pineapple, slightly drained
1/2 cup brown sugar
1/2 cup chopped pecans
------------------------------
Topping:
1/2 cup margarine
3/4 cup sugar
1 cup evaporated milk
1/2 teaspoon vanilla extract

Preheat oven to 325°. In a large mixing bowl, combine sugar, flour, baking soda, salt, eggs, and pineapple. In a greased and floured 7x11-inch pan, pour mixture. In a separate bowl, mix brown sugar and pecans. Sprinkle over batter. Bake 30 minutes. Begin making Topping about 10 minutes before cake is done. In a saucepan, mix together margarine, sugar, and evaporated milk. Boil over medium-low heat for 2 minutes. Stir in vanilla. Spoon over hot cake.


Variation: Use 1/2 Topping.


Fun Fact: Taos Pueblo is an ancient pueblo belonging to a Taos (Northern Tiwa) speaking Native American tribe of Pueblo people. About 130 people live in it full-time. A reservation of 95,000 acres is attached to the pueblo, and about 1,900 people live in this area. It was designated a National Historic Landmark on October 9, 1960, and in 1992 became a World Heritage Site. Approximately 1,000 years old, it lies about one mile north of the modern city of Taos, New Mexico.

Nutritional Facts:

Serves: 8
Total Calories: 522
Calories from Fat: 106

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