My Dad (Edward Kielpikowski) loved to make this cake for company, potlucks, and for just general eating. He always said it was easy to remember because it took 2 of everything. That is almost true with the exception of salt and nuts – their measurement is 1/2 and the can of pineapple, but it was a 20 oz can. 🙂 Most of the time my parents served this without the rich frosting as that made it deadly – just kidding, but it is certainly “rich” enough without it… LOL. This recipe came from my Mom’s Aunt Estelle (Melton).
Cook time:Â 35 Min
Prep time: 15 Min
Ingredients
2Â c sugar (may cut the sugar to 1 cup – 1 1/2 cups as it is very sweet)
2Â c all-purpose flour
2Â eggs
2Â tsp baking soda
1/2Â tsp salt
2Â tsp vanilla
1/2Â c nuts – walnuts or any that you prefer
1 can(s) crushed pineapple – undrained (I use pineapple in its own juice), 20 oz
FROSTING
1Â pkg cream cheese – softened, 8 oz
1 3/4Â c powdered sugar
1/4Â c butter or margarine
1/4Â tsp salt
1/2Â c nuts – walnuts or any that you prefer
2 tsp vanilla extract
Directions
1. CAKE: Combine dry ingredients.
2. Add remaining ingredients.
3. Mix by hand until blended.
4. Preheat oven to 350 degrees. Pour into a prepared 9×13 baking dish.
5. Bake for approximately 30-45 minutes or until the cake is firm. Do not over bake or it will be rubbery, but still delicious.
6. Allow to cool.
7. FROBSTING: Combine cream cheese, butter, and powdered sugar.
8. Add nuts.
9. Mix well and spread on the cake in pan. Enjoy!
10. * If you would like to save calories, instead of using the frosting, just sprinkle the top of the cake with a bit of powdered sugar and enjoy!
11. * There is NO milk, butter, or oil in the cake.
12. * You may add other fruits or coconut if you like: some suggestions are dried cranberries, raisins, currants, tub of mixed dried fruit, and even fresh blueberries.
Last Step:Â Don’t forget to share!
