2 cups AP flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain
1 tsp. vanilla
1/2 cup nuts- I left out due to allergies
Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean.
Icing
8 ounces cream cheese
4 T. butter
3 cups confectioners sugar
1 tsp. vanilla
1/2 cup nuts- optional
Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.
Some folks have commented that this cake has given them trouble, so I quickly made another and here are some tips that may help…
