This rich and moist Tick Tock favorite can be made into either a layered cake or shortcakes.
Serves 18
2 cups granulated sugar
2 large eggs
¾ cup canola oil
12 oz. crushed pineapple, not drained
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1. Preheat the oven to 350°F and butter a 9 × 13-inch baking pan.
2. In a mixing bowl on medium speed, blend the sugar and eggs until incorporated. Add the canola oil and the pineapple.
3. In a medium bowl, combine the flour, baking soda, and salt. Add it to the egg mixture and blend to combine.
4. Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until the center springs back when lightly touched. Serve with icing or whipped cream.
