Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 cups | Sugar |
| 1 can | (8-oz) crushed pineapple in it's own juice or sweetened |
| 2 \N | Eggs |
| 2 teaspoons | Soda |
| 1 teaspoon | Vanilla |
| 2 cups | Crushed walnuts - reserve 1/2 cup for top |
| 2 cups | Powdered sugar |
| 1 \N | Stick butter (room temp) |
| 1 pack | (8-oz) cream cheese (room temp) |
| ½ cup | Walnuts (the reserved ones) |
ICING
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: kathy@... (Kathy M. Smith) Preheat oven to 350 degrees. Mix all ingredients except the nuts together.
Use the whole can of pineapple juice and all. Mix by hand or use mixer on med until all mixed. Add 1 and ½ cups of nuts by hand. Grease and flour a 9 by 13 pan and pour batter in, bake for 45 minutes. Allow cake to cool at least 20 minutes and remove from pan. If cake is hard to remove use egg turner to help loosen.
Icing: Use mixer and mix everything except the walnuts together. Icing should be very creamy. Spread over top and sides of cake. Sprinkle reserved walnuts on top.
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