Friday, August 12, 2016

PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

2 cups all-purpose flour
2 cups granulated sugar
2 tsp baking soda
2 eggs, beaten
1 can (20-oz) crushed pineapple in heavy syrup
2 tsp vanilla extract

Preheat oven to 350 degrees.
Grease or spray with nonstick cooking spray, a 9 x 13-inch cake pan; set aside.

In a large mixing bowl, using a wooden spoon or silicone spatula, mix the above ingredients together. Turn into the prepared pan and bake at 350 degrees for 45 minutes.

Icing:
8-oz cream cheese, softened
1 stick butter, softened
1 3/4 cup powdered sugar
1 tsp vanilla extract
3/4 cup chopped pecans

Make the icing while the cake bakes. Blend together the cream cheese and butter using an electric mixer; add the powdered sugar and vanilla. Mix well. Spread over the still warm (not hot) cake. Scatter the nuts over the top.

Allow cake to cool completely before cutting into squares to serve.

Note: This is a file photo

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