Pineapple Cake
My long – time friend Pat gave me this recipe years ago. It is a “scratch” cake and most of the ingredients you will have on hand. She and I feel it is best the next day as
the pineapple makes the cake very moist. It is one of those cakes that after a piece or two is cut she and I always laugh and say we like to go back to “clean up the edges” as we call it. It’s our way
of having another small bite of the cake. I hope you enjoy this cake as much and Pat and I have over the years! Thank You, Ann Pontow
Ingredients:
- 2 eggs
- 2 cups all-purpose flour
- 2 cups sugar
- ¼ teaspoon salt
- 2 teaspoons baking soda
- 1 can – 1lb 4oz crushed pineapple (do not drain)
- 1 teaspoon vanilla
- ½ cup chopped nuts (I prefer pecans)
Frosting:
- 1- 8oz cream cheese – softened
- 1 ¾ cup powdered sugar
- ½ stick butter – softened
- Pinch salt
- 1 teaspoon vanilla
- ½ cup chopped nuts (I prefer pecans)
Directions:
Preheat oven to 350 degrees. Grease 9 x 13 cake pan.
Beat eggs 2 minutes. Add flour, sugar, soda, and salt. Mix alternately with pineapple.
Pour into greased pan and back 45-55 minutes.
While cake is baking, beat cream cheese and butter, add powdered sugar, salt and vanilla. Beat until smooth and spreadable. Spread on WARM cake. Sprinkle chopped nuts on top.