Makes: About 20 (2-by-2-inch servings) / Preparation time: 15 minutes / Total time: 1 hour (plus cooling time)
CAKE
2 teaspoons baking soda
2 cups all-purpose flour
2 cups sugar
2 eggs
1 can (20 ounces) crushed pineapple with juice (reserve 1⁄3 cup drained pineapple for the frosting if desired)
2 teaspoons vanilla extract
2 cups walnuts
FROSTING
8 ounces cream cheese
½ cup confectioners’ sugar
½ stick butter or margarine
1 teaspoon vanilla extract
2 teaspoons baking soda
2 cups all-purpose flour
2 cups sugar
2 eggs
1 can (20 ounces) crushed pineapple with juice (reserve 1⁄3 cup drained pineapple for the frosting if desired)
2 teaspoons vanilla extract
2 cups walnuts
FROSTING
8 ounces cream cheese
½ cup confectioners’ sugar
½ stick butter or margarine
1 teaspoon vanilla extract
Lightly grease a 9-by-13-inch baking dish.
Preheat the oven to 350 degrees. In a large mixing bowl, combine the baking soda, flour and sugar. Add the eggs, pineapple (with its juice), vanilla and nuts; mix well.
Pour the batter into the prepared baking dish and bake 35 to 45 minutes. Remove from oven and cool.
To make the frosting: Beat softened cream cheese until fluffy. Add the confectioners’ sugar, softened butter and vanilla. Fold in the reserved1⁄3 cup pineapple if desired. Spread the whipped cream cheese mixture over the cooled cake. Cut into desired size squares.
From and tested by Susan Selasky for the Free Press Test Kitchen.
221 calories (28% from fat), 7 grams fat (4 grams sat. fat), 38 grams carbohydrates, 3 grams protein, 183 mg sodium, 37 mgcholesterol, 1 gram fiber.
Have a question? Contact Susan Selasky noon-3 p.m. Thursdays at 313-222-6432 or e-mail sselasky@freepress.com. Follow her @SusanMariecooks on Twitter.
