I love one-bowl recipes, and this one is no exception. You spread the cream cheese frosting over it while it’s still hot. The frosting melts and seeps into the cake making it a little gooey and dense.
Cook time: 40 Min
Prep time: 5 Min
Serves: 15
Ingredients
THERE IS NO BUTTER OR OIL IN THE CAKE, BUT SO AS NOT TO MISLEAD ANYONE, THERE IS BUTTER IN THE FROSTING
2 c all-purpose flour
2 c sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
1 pinch salt
1 can crushed pineapple (undrained) in its own juice – not syrup, 20 oz.
1 c chopped nuts, optional
CREAM CHEESE FROSTING
1/2 c butter or 1 stick
1 pkg cream cheese, softened, 8 oz.
1 tsp vanilla
1 1/2 c confectioners’ sugar
shredded coconut for garnish, optional
Directions
Tips: Make sure to use pineapple in the juice and not heavy syrup. The heavy syrup will cause the cake to burn.
1. Preheat oven to 350 degrees F.
2. Put all the cake ingredients into a large mixing bowl.
3. Mix all of the cake ingredients together.
4. Pour into a greased 9X13 inch pan.
5. Bake at 350 for 35 – 40 minutes (until the top is golden brown).
6. For the frosting: Beat butter, cream cheese and vanilla together until creamy.
7. Gradually mix in powdered sugar.
8. Blend until frosting is mixed well.
9. Frost cake with cream cheese frosting while still warm.
10. Sprinkle with chopped nuts, if desired.
11. Enjoy!
