This post is a sort of 'throwback Thursday.' This is one of my oldest recipes. I've probably made it dozens of times. I have been craving it for awhile, and had intended to make it for Sunday family dinner, but too many of our kids don't like pineapple. Today I realized I had all the ingredients and decided I could make it just for Carey and I.
My handwritten recipe has the title as just 'Easy Cake.' I submitted it to a church cookbook once with the name 'Easy Pineapple Cake,' because I thought it should give a hint of what was in it.
It truly is easy. E. Z. You don't even need a mixer for the cake, just stir it together. The texture after baking isn't light and cake-like, it is very dense and moist.
You don't really need a mixer for the frosting either, but I used my hand mixer today.
Easy Pineapple Cake
2 cups flour
2 cups sugar
2 teaspoons baking soda
1 tsp vanilla
2 eggs (beaten)
1 20 ounce can crushed pineapple in juice (do not drain)
Preheat oven to 350° F.
Stir together the dry ingredients, then add the eggs, vanilla, and pineapple with its juice. Stir by hand till mixed well. Pour into a greased 9" x 13" pan. Bake for 30 to 40 minutes, till golden brown on top and a toothpick inserted in center comes out clean. Cool completely.
Frosting for Easy Pineapple Cake
1 (8 ounce) brick of cream cheese (softened to room temperature)
1 stick butter (softened)
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup pecans (chopped)
Stir (or mix) together cream cheese, butter, and vanilla. Add the powdered sugar and stir (or mix) till well incorporated and smooth. Stir in pecans. Spread frosting evenly over cooled cake in the pan.
I also posted this over at What's Cookin' 4 Miles North of Nowhere.