Sunday, August 11, 2013

Pineapple Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with
1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


2 Eggs
2 C Sugar
2 C Flour
20 oz. can crushed Pineapple, including liquid
2 tsp Baking Soda
1 cup chopped Pecans

Place all ingredients in a large Mixing Bowl and stir to combine well.
Pour into the pan and bake for 45 minutes.
Prepare the Frosting while the Cake is baking.


2 C Confectioner's Sugar
2 tsp Vanilla
8 oz.  Cream Cheese, softened
½ C Butter, softened

Cream ingredients together and set aside. When cake is removed from the oven, poke holes in it with a fork. Spread frosting over cake while the cake is still warm.

Serve when the cake has cooled and frosting has set.

Peace in the Kitchen!

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