Ingredients:

  • 250g all-purpose flour
  • 150g granulated cane sugar
  • 2 tsp baking soda
  • 0.5 tsp sea salt
  • 2 large eggs
  • 560g crushed pineapple in juice (20 oz can)
  • 60g plain Greek yogurt
  • 110g light brown sugar
  • 120g chopped pecans
  • 113g unsalted butter
  • 160ml evaporated milk
  • 100g granulated sugar (for glaze)
  • 1 tsp vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease your 9x13 inch pan thoroughly with butter or a non stick spray.
  2. Whisk the dry ingredients. Combine 250g flour, 150g granulated sugar, 2 tsp baking soda, and 0.5 tsp sea salt in a large bowl.
  3. Mix the wet components. In a separate bowl, lightly beat the 2 large eggs and stir in 60g of Greek yogurt and the entire 560g can of crushed pineapple with its juice.
  4. Combine the two mixtures. Fold the pineapple mixture into the dry ingredients until no white streaks remain.
  5. Bake the sponge. Pour the batter into the prepared pan and bake for 45 minutes until the top is golden and a toothpick comes out clean.
  6. Prepare the glaze. While the cake is in its final minutes, combine 113g butter, 110g brown sugar, 100g granulated sugar, and 160ml evaporated milk in a saucepan.
  7. Boil the mixture. Bring the glaze to a rolling boil over medium heat and simmer for exactly 3 minutes.
  8. Add the aromatics. Remove from heat and stir in 120g chopped pecans and 1 tsp vanilla bean paste.
  9. Saturate the cake. Poke holes across the surface of the hot cake with a fork and pour the hot glaze evenly over the top.
  10. Rest and set. Allow the cake to sit for at least 10 minutes until the glaze has partially absorbed into the crumb.