The cake turned out great. I love this cake. I did a search on my blog to see if I had posted the recipe before, but nothing turned up so I'm going to give it to you now.
1 1/2 cups sugar
1/2 cup oil (I used canola)
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
20-oz can of crushed pineapple (do not drain)
Preheat your oven to 350 F. Mix above ingredients together in a large bowl by hand. Don't use an electric mixer. Pour into a greased 9" x 13" pan and bake for 35-40 minutes or until a toothpick comes out clean.
1 cup evaporated milk (not sweetened condensed)
1 1/2 cups sugar
1 stick butter or margarine
1 cup finely-chopped pecans
1 cup sweetened, flaked coconut
1 tsp vanilla extract
Place milk, sugar, and butter in a medium saucepan and heat to a rolling boil. Boil for 4 minutes, stirring constantly. Remove from heat and add vanilla, pecans, and coconut. Mix well and pour hot mixture over hot cake. (I poked holes in my cake first, but that's optional.) Cool completely. You can store in refrigerator or leave it on the counter at room temperature. I like mine refrigerated because the topping gets more sugary and I like that.
These are my two Amaryllis bulbs that I planted and set by the window in my office. It's so fun watching them grow. I can hardly wait to see the big blooms around Christmas.
Here are all the squares I've been making. I think I've settled on using THIS PATTERN for at least some of the squares. Thanks to Debi Y. for the free pattern. The rest are regular grannies in different sizes. Not sure if I'll use those in the final blanket. I'll see what happens over time.
Soon the fall decorations will come down and the Christmas stuff will go up.
Where does the time go? I'm getting a little ahead of myself I guess.
I'm going to enjoy Thanksgiving and the rest of autumn first.