 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
So easy to make from scratch in one bowl and delicious. Keep the cake in the refrigerator. This is a great make-ahead cake that also freezes well. (Cut into single-serving pieces and freeze in a single layer.) Thaw a piece at room temperature or in a microwave oven on DEFROST for one minute. Ingredients:
2 cups all-purpose flour |
2 cups granulated sugar |
2 teaspoons baking soda |
1/2 teaspoon salt |
2 eggs |
1 teaspoon vanilla extract |
1 (19 ounce) can crushed pineapple, fruit and juice |
1 cup chopped walnuts (optional) or 1 cup pecans (optional) |
1/2 cup butter |
1 (8 ounce) package cream cheese, softened |
1 1/2 cups icing sugar |
1 teaspoon vanilla extract |
Directions:
1. Put all cake ingredients in a large bowl. Mix for one minute by hand with a wooden spoon.
2. Pour batter into UNGREASED 9” x 13” pan.
3. Bake at 350 degrees Fahrenheit for 40 to 50 minutes or until cake tests done (toothpick in center comes out clean).
4. Remove cake from oven and cool completely on rack before frosting.
5. For frosting: Beat the butter and cream cheese together. Add icing sugar and vanilla extract and beat until creamy.Frost cooled cake.Refrigerate cake until needed.
|
|