- 1/2c butter, softened
- 1/3c sugar
- 2 eggs
- 2 generous Tbsp sour cream (I used light)
- 3 Tbsp milk (I used skim)
- 2tsp vanilla
- 1/4tsp salt
- 1/2tsp baking powder
- 1 1/2c flour
- 1/2c brown sugar
- 3 Tbsp butter
- 1 (14oz) can crushed pineapple, drained well
- 1/2c chopped macadamia nuts (you could use pecans or walnuts or almonds)
- Make the cake by creaming together butter and sugar until light and fluffy. Beat in eggs, one at a time until well incorporated and cohesive. Beat in sour cream, milk, vanilla and salt. Sift in baking powder and flour and stir till just combined. The batter will be thick, don’t worry.
- Pour batter into an 8×8″ pan that has been sprayed well with cooking spray. Bake at 350 degrees for 30 minutes.
- Cool the cake for 15 minutes, and then make the topping. Don’t make the topping ahead of time or it will cause the pineapple to release more juice and can lead to sogggy cake. If your topping seems very wet, you can stir in 1/2 Tbsp flour.
- Preheat your broiler. Make the topping, blend butter and brown sugar well, until crumbly and sticking together. Stir in pineapple and nuts and stir to combine. Spread over cake, covering well. Broil for 5-7 minutes and remove from oven. Topping will be bubbly and nuts are just beginning to toast. Cool before cutting. (The topping will remain moist and will not crisp like a fruit crisp would).
- Slice in 9-12 pieces and enjoy!