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Pineapple Sour Cream Brunch Cake Recipe

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This recipe for Pineapple Sour Cream Brunch Cake, by , is from The Goodfriend Cookbook Project, 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!

Linda Goodfriend


15 oz can crushed pineapple, drain well - reserve 1/4 C pineapple for glaze
3 oz cream cheese
1 C sugar
2 Tsp vanilla
1 egg
2 C flour
1 tsp baking soda
1 tsp salt
1/2 C sour cream
1/2 C walnut or pecan halves (optional)

1/4 C drained pineapple
1 tbsp softened butter
1 C sifted powdered sugar

Drain pineapple and reserve 1.4 C of pineapple for glaze. Beat cream cheese until soft, Beat in sugar, vanilla, Blend in thoroughly egg, add flour, baking soda and salt with sour cream. Stir in pineapple. Grease tub pan and stick half of walnuts on pan in shortening and on top. Bake 250 ffor 45 minutes or until done. Put on wire rack, Let stand 10 minutes and remove from pan. While still warm spread glaze on top. Can use 9" tube pan or Bundt pan.

Pineapple Glaze:
Beat together 1/4 C drained pineapple, 1 T softened butter and 1 C powdered sugar.

Preparation Time:
Preparation Time:
30 minutes




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