GRANNY UP RECIPES

Steps:

• Preheat the oven to 350º F and lightly grease a 9x13 inch baking dish with oil. In a large bowl combine white sugar, flour, baking soda, and salt, whisk.
• Then add eggs, crushed pineapples with juice and mix with a spoon until smooth.
• Pour the batter into a baking dish.
• Sprinkle the dough with chopped pecans and brown sugar. Place the baking dish in the oven, bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and dry.
• Icing: Mix evaporated milk, white sugar, and butter in a little saucepan over medium heat and bring it to a boil. Remove icing from heat, add vanilla, and stir.
• Take the pie out of the oven, prick it with a toothpick or bamboo skewer around the entire perimeter. This is necessary in order for the icing to saturate the entire pie.
• Pour hot icing over the cake and let cool completely. Cut into pieces and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
• In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
• Bake at 375 degrees F (190 degrees C) for 15 minutes.
• Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
• Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
• When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.