The first time I made this cake it was on a whim. I had a few items in my pantry including a can of crushed pineapple. I put that phrase in a search engine, followed by the term “recipe” to see what results would pop up. I found this old school recipe for “easy pineapple cake” on Allrecipes. Normally, I would use my grandmother’s recipe for her upside down pineapple cake but without any fresh pineapple or sliced pineapple rings, I went for this one.
I usually don’t blog about cooking but I find baking and cooking cathartic, especially when I’m stressed and the kitchen is empty. I made the cake, pictured in this post, for Easter Dinner. For some reason this cake is especially delicious with a heaping helping of applesauce too.
Note: I’ve indicated where I didn’t follow the recipe to the letter .
2 Cups of All-Purpose Flour
2 Cups of White Sugar
(I chickened out and added – ½ Cup of Butter)
2 teaspoons baking soda (I used 2 teaspoon of baking powder by accident)
1 teaspoon vanilla extract
1 can 20 ounces crushed pineapple with the juice
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together flour, sugar and baking soda. Make a well in the center and add eggs, melted butter, vanilla and crushed pineapple with liquid from can. Mix well to blend.
Easy Cream Cheese Frosting
1 package 8-ounce cream cheese (softened)
1 ½ cups of confectioners’ sugar
½ cup butter (softened)
To make frosting:
In a medium bowl, combine cream cheese, butter, confectioners’ sugar and 1 teaspoon of vanilla.
Beat until creamy.
Spread on a warm cake.
ALSO: If you know the history of “Chop Suey Cake” Please share.
Thank you for reading.