EASIEST PINEAPPLE CAKE

You spread the cream cheese frosting over it while it’s still hot, so the frosting melts and seeps into the cake, making it a little gooey and dense.

2 cups all purpose flour
2 cups sugar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
pinch salt
1 – 20 oz can of crushed pineapple (undrained) or (1 x 20 oz / 600 ml) can of chunked or crushed pineapple = 2 cups (16 oz / 450 g) of fruit
½ cup (4 oz / 125 ml) of juice
1 cup chopped nuts, optional
Cream Cheese Frosting:
125 ml butter
1 – 250 g cream cheese, softened
1 teaspoon vanilla
1 ½ cup confectioners’ sugar

Preheat oven to 180 ºC.
Mix everything in a bowl with a fork.
Pour into a greased 9 x 13 inch pan and bake for 35 – 40 minutes (until top is golden brown).

Frosting:
Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm. Sprinkle with chopped nuts if desired.

Nota:
Ek maak myne in ‘n losboom pannetjie en los dit daarin tot net voor opdiening.

Recipe and photo: Maria Liebenberg