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Joannie L's Pineapple Cake Recipe

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This recipe for Joannie L's Pineapple Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Saturday, April 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. vanilla
2 large eggs
16-oz. can crushed pineapple, undrained
2 cups flour
2 cups sugar
2 tsp. soda
1 tsp. salt
3/4 cup chopped nuts.
FROSTING:
8 oz. cream cheese, softened
1 cube soft butter
1 tsp. vanilla
2 cups powdered sugar

Directions:
Directions:
Put all ingredients into large bowl. Beat on high for at least 6 minutes. DO NOT UNDERBEAT!
Pour into greased large cake pan.
Bake at 350 degrees for about 35 minutes or until cake springs back when touched lightly in center.
Cool on wire rack.
Frost with cream cheese frosting.
FROSTING:
Beat all ingredients until light and fluffy.

Number Of Servings:
Number Of Servings:
10-12 dozen cookies
Preparation Time:
Preparation Time:
1 hour or less, total time.
Personal Notes:
Personal Notes:
Although there is no shortening in the cake, the frosting makes up for it! My friend, Joannie Njus, brought this recipe with her from So. Dak. Her mother often made it for threshers.

 

 

 

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