CAKE
2 cups All Purpose 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
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
(Alt 1.5 c white sugar, 0.5 c brown sugar)
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.
(Alt 325 for 30-35 min)
FROSTING
8 ounces cream cheese
4 T. butter
2 cups confectioners sugar
1 tsp. vanilla
(Alt add 1/2 cup coconut)
4 T. butter
2 cups confectioners sugar
1 tsp. vanilla
(Alt add 1/2 cup coconut)
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 or cupcakes while still a bit warm.
Add 1/2 c. walnuts or pecans for topping
Add 1/2 c. walnuts or pecans for topping
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