Pineapple Cake

By Addie

When the family and extended family used to meet for Sunday dinners at my grandparent's house this was always one of my grandmother's must-have on hand desserts. By the end of the night there was never any left for take home bags.

I hope you will take some time this week to make this simple, somewhat nutritious fruit dessert.

This lens actually has two recipes, one for the pineapple cake and one for the pineapple icing. The cake can be eaten with or without the topping so if you are not into sweet toppings you can omit that part.

Ingredients

• 2 1/3 cup flour
• 3 1/2 tsp baking powder
• 1 tsp salt
• 14 oz can of crushed pineapple (reserve 1/3 cup of juice for icing)
• 1 cup milk
• 2/3 cup margarine
• 1 2/3 cup granulated sugar
• 3 eggs
• 1 tsp vanilla

Preparation

Step 1

Sift together flour, baking powder, and salt and set aside. Add remaining juice with 1 cup of milk or enough to give 1 1/4 cup liquid. Cream margarine and beat in sugar. Beat in each egg and vanilla until like and fluffy. Add alternately liquid and dry ingredients until all are completely mixed. Fold in drained crushed pineapple. Pour into 9 x 13 baking dish (or 2 8" circular pans). Bake in 350 degree F oven for 35 to 40 minutes or until knife inserted comes out clean.

The cake is perfectly edible at this stage or you can add the pineapple icing
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Pineapple Frosting:


1/3 cup butter
1/3 cup pineapple juice (reserve from cake)
2/3 cup granulated sugar
3 to 4 cups icing sugar
couple drops of yellow food coloring (optional)


In saucepan: combine butter, pineapple juice, and granulated sugar.

Heat until sugar is dissolved. Remove from heat and gradually beat in 3 to 4 cups sifted icing sugar. Add enough to give a good spreading consistency.

Warning: This icing is very sweet. If you do not like super sweet then don't add as much icing sugar and use more as a drizzle than a spread.

Alternative: Throw in a brick of cream cheese.