Pineapple Snack Cake

Ingredients

• 2 C all purpose flour
• 2 C granulated sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1-15 1/2 oz can or 2-8 oz cans crushed pineapple in heavy syrup
• 2 lightly beaten eggs
• 1 tsp vanilla
• 1/2 C chopped nuts
• 1-8 oz package cream cheese, softened
• 1/2 C butter or margarine, softened
• 1 tsp vanilla
• 1-16 oz box powdered sugar
• 1/2 C chopped nuts

Directions

Lightly grease a 15×10 baking pan; set aside. In a large bowl, stir together the flour, granulated sugar, baking soda, and salt. Stir in undrained pineapple, eggs, and 1 tsp vanilla until combined. Stir in 1/2 C nuts. Spread the mixture into the prepared pan (pan will be full). Bake in a 350° oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool the cake in the baking pan on a wire rack.
For the frosting: In a large mixing bowl, beat the cream cheese, butter and the 1 tsp vanilla with an electric mixer on medium speed until the mixture is combined. Gradually beat the powdered sugar into the butter mixture till the frosting is a smooth consistency. Spread the cream cheese frosting over the cooled cake in the pan. sprinkle with the remaining 1/2 C chopped nuts. Makes 24 servings.