first post. I have had more fun than I ever anticipated writing this blog. I've learned a lot about cooking, writing, and photography. I am delighted by the people who have taken the time to read what I've written, or cook one of the recipes. I am so grateful for their compliments and support. I have so much more to learn, and I am excited for what the next year will bring.
You can't have a birthday without cake, and when I thought of my favorites, Pineapple Cake came first to mind. My mom has made this cake for me more times than I can count. It is fruity and very moist from the chunks of crushed pineapple, and is topped with cream cheese frosting. You could put cream cheese frosting on just about anything and it would be good, but it's really good on this cake. I love the way the pineapple stays a bit chunky in the batter, and that the cake can be served warm with it's frosting all ooey gooey and dripping down the sides.
Pineapple Cake with Cream Cheese Frosting
2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon vanilla
1 cup chopped nuts. I used pecans, but you could also use walnuts, or no nuts at all.
1 20 oz can crushed pineapple, do not drain
Preheat oven to 350. Mix all ingredients together with a wooden spoon. Grease and flour 9x13 cake pan. Pour batter in to pan and bake 35-40 minutes, or until toothpick inserted in the center comes out clean.
1/2 stick butter
2 cups confectioners sugar, sifted
4 oz softened cream cheese
*Beat together with electric mixer and frost while the cake is still warm.