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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 24 |
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This cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often take this to potluck meals at our church, and I have yet to take much of it home. Ingredients:
cake: |
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
2 eggs |
1 cup chopped nuts |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 teaspoon vanilla extract |
1 can (20 ounces) crushed pineapple, undrained |
cream cheese icing: |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
3-3/4 cups confectioners' sugar |
1 teaspoon vanilla extract |
1/2 cup chopped nuts |
Directions:
1. In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35 minutes. Cool.
2. For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts. Yield: about 24 servings.
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