A moist delicious cake filled with pineapple.
|1 tsp.||Baking Soda|
|1 tsp.||Vanilla Extract|
|1 20-oz. can||Crushed Pineapple in juice|
Preheat an oven to 350°F. Generously grease and flour a 13x9" baking pan.
In a large bowl, combine the Flour, Sugar and Baking Soda. Add the Oil, Eggs, Vanilla Extract and the juice from the canned Crushed Pineapple. Beat with a mixer for about 2 minutes until well blended. Add the pineapple and beat an additional minute.
Pour the batter into the prepared pan. Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for at least an hour. Frost with Cream Cheese Icing.
High Altitude: Reduce sugar by 1/4 cup, add 3 Tablespoons of water, and bake at 375 degrees.
You can also bake this in two 8x8" pans by using 3 cups of batter in each pan.
Cream Cheese Icing - A sweet butter and cream cheese icing.
Source: Lynn Kinshella, my friend from my University of Missouri days.
Yield: 1 13x9" cake
Nutrition Facts per Serving:
10g Fat (27.5% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
2 Other Carbohydrates.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.