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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pineapple Nut Cake by Joni Ebersole Recipe

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This recipe for Pineapple Nut Cake by Joni Ebersole is from First American Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
9x13 baking pan - do not grease pan
Cake Ingredients:
2 cups sugar
2 cups flour
2 eggs
1/2 to 1 cup chopped nuts
2 teaspoon baking soda
1 teaspoon vanilla
1 can crushed pineapple (20 oz)

Topping (Topping ingredients to be mix together separately after cake is done baking)
1 stick of butter or margarine softened
1 8 oz package of cream cheese softened
1 1/2 cup of 10x sugar

Directions:
Directions:
Combine all cake ingredients into baking pan and mix in pan until all ingredients are blended, Bake at 350º for 45 mins. or if using a Glass pan bake at 325º for 40 mins

Mix 1 stick of softened butter or margarine with one 8 oz package of softened cream cheese; add 1 1/2 cups of 10x sugar - blend well. Spread on cake while still warm (not hot)

Personal Notes:
Personal Notes:
Don't forget to Preheat oven depending on what type of pan using .

 

 

 

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