Pineapple & Peach Nectar Springtime Sheet Cake

Preheat oven to 325 degrees. Grease a 9X13 inch baking pan. In a small microwave safe bowl add butter and milk. Microwave until milk is hot and butter is melting. Allow butter to completely melt and mixture to cool. After milk has cooled add in vanilla extract.

In a medium bowl mix together flour, baking powder and salt. Set aside.

In a stand mixer mixing bowl or other large mixing bowl if doing this by hand, add eggs and sugar mixing on medium speed until mixture is pale yellow and thick.

Add flour mixture to the egg mixture and mix until combined. Next slowly add in the milk mixture.

Pour batter into the greased 9X13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

While cake bakes make peach nectar syrup. In a sauce pan over medium heat add peach nectar, 1/2 cup of sugar and crushed pineapple. Heat until hot and sugar is dissolved but don't boil.

Poke holes in the hot cake with a fork.

Spoon pineapple nectar mixture over the entire cake.

Allow to cool and then refrigerate until completely chilled.

Add an 8 ounce tub of whipped topping to the top of the cake and sprinkle with finely chopped toasted pecans.

Slice and serve. Enjoy!