Pineapple Cake with Cream Cheese Frosting

Once again, here is another amazing recipe I found thanks to Pinterest. The recipe is courtesy of The Big Red Kitchen. It is sooo incredibly good! There are some updated baking tips for this recipe on their site, if you want to check it out. I did bake it at a lower temp. and a longer time then called for. Oh...I also cheated and bought pre-made cream cheese frosting. Enjoy!

Ingredients:

2 cups AP 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
1/2 cup nuts- optional(I didn't add any)

Directions:

 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. Baking temp. and times WILL vary. (I baked mine at 325 for 50 minutes. The edges were dark, but not burned.) If your cake does not look done after 30 minutes, keep checking it at 5 minute increments.

Icing:

 8 ounces cream cheese
4 T. butter
3 cups confectioners sugar
1 tsp. vanilla
1/2 cup nuts- optional

Directions:

 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 while still a bit warm.

Recipe courtesy of  The Big Red Kitchen.