Sunday, July 05, 2015

#3543 - Square Pineapple Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 tsp. baking soda
2 eggs
1 1/2 cups Baker's angelflake coconut
1 1/2 cups chopped walnuts
1/2 cup softened butter
1 - 8oz. Philadelphia cream cheese (softened)
1lb. Domino's powdered sugar
1 tsp. vanilla

In a bowl add flour, white sugar, undrained pineapple, baking soda, eggs, 1 cup coconut and 1 cup walnuts--stir well. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Cool completely. In a mixer add butter and cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Loosen the edges of the cake. Cut the cake through the middle into two even pieces. Place the first cake half on a cake plate. Frost the top of the cake. Place the second cake piece on top of the first cake layer--frost the top and sides. Sprinkle the remaining 1/2 cup coconut and 1/2 cup chopped walnuts over the top.

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