Thursday, March 1, 2012

Pineapple Nut Cake/Hawaiian Wedding Cake

I was first introduced to this cake by a lady I visit taught.  Then, I found nearly the same cake in the Lion House International book.  It's listed as a Mexican recipe.

1 can (20 oz.) crushed pineapple in juice (blending a can of tidbits works, too)
2 C flour
2 C sugar
2 eggs
2 t baking soda
1 C chopped walnuts/pecans
1 C coconut (optional -- this was the only difference in the recipes)

8 oz. cream cheese
2 C powdered sugar
1/2 C butter/margarine
1 t vanilla

Mix all cake ingredients together.  Pour into a greased 9 x 13.  Bake 350 for 35 - 45 min. until golden brown on top.  Let cool.  Blend topping ingredients & frost.

We had this for Sarah's b-day cake.

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