Pam's "simply scrumptious" easy pineapple cake recipe is a favorite dessert recipe for family gatherings or a delicious treat for every day.I have provided gluten-free options to substitute for flour in the original recipe. I also prefer to substitute butter for margarine in the original recipe.
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HOMEMADE PINEAPPLE CAKE
Cake:
2 cups sugar
2 cups flour
For gluten-free, substitute Bob's Red Mill 1-to-1 gluten-free flour, also available in supermarkets.
2 eggs
2 teaspoons baking soda
1 cup chopped walnuts
1-15 oz can pineapple with juice (crushed)
In a large mixing bowl combine all ingredients except crushed pineapple and nuts. Beat with electric mixer for 2-3 minutes. Fold in pineapple and nuts; pour into greased 9 x 13 pan.
Bake at 350 degrees for 45 minutes. Cool and add frosting.
Bake at 350 degrees for 45 minutes. Cool and add frosting.
Frosting:
1- 8 oz pkg cream cheese
1 stick margarine or butter
2 cups powdered sugar
Vanilla to taste (usually 1 tsp)
Combine in bowl, beat with electric mixer. Cake is best made one day before use.
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