Cake

2 cups all-
purpose flour

2 cups white sugar

1½ tsp baking soda

½ tsp salt

2 large eggs

1 tsp vanilla extract

1 (20 oz.) can crushed pineapple with juice

2⁄3 cup chopped nuts

Frosting

8 oz. softened cream cheese

1 stick (½ cup) softened butter

1 tsp vanilla extract

1⁄4 tsp salt

2 cups powdered sugar

½ cup chopped nuts

Preheat oven to 350 F. Grease and flour the bottom of a 9×13-inch cake pan. Set aside. Whisk together flour, sugar, baking soda, and salt in a medium bowl. In a large mixing bowl, beat the eggs and vanilla until fully combined. Stir in pineapple and 2⁄3 cup nuts. Stir in the dry ingredients just until combined. Don’t overmix or the cake may get tough. Pour batter into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. While the cake is baking, prepare the frosting by beating the cream cheese and butter together with the vanilla, powdered sugar, and salt. Cool cake for 10 minutes. Spread frosting over warm cake. Sprinkle with ½ cup nuts. Refrigerate leftovers.

Recipe courtesy of Yvonne Bertke, St. Meinrad