Cake: Pineapple Cake

2 eggs

1 20-oz. can crushed pineapple, undrained

2 c. flour

1 c. white sugar

1 c. brown sugar
2 tsp. baking soda

1 c. chopped walnuts

Frosting:

3 oz. cream cheese

1/4 c. butter

1 tsp. vanilla

2 c. powdered sugar

Beat eggs until light and fluffy.  Add all other ingredients except walnuts.  Stir by hand until well blended.  Add walnuts.  Spread into ungreased 13x9x2-inch pan.  Bake at 350 for 45 to 50 minutes.  

For the frosting: Beat the first three ingredients together.  Add powdered sugar and beat until smooth.

Brenda Liechty

Our Swiss Pantry II

First Mennonite Church

1987