Yield: 18 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour -- sifted |
| 1½ cup | Sugar |
| 1 teaspoon | Baking soda |
| 12 \N | Eggs -- well beaten |
| 1 \N | 8 oz pkg Cream cheese |
| 1½ cup | Confectioner's sugar |
| 1 teaspoon | Vanilla |
| 1 \N | 32 oz can Crushed pineapple, |
| \N \N | Undrained |
| ⅓ cup | Margarine |
| ½ cup | Chopped nuts |
FROSTING
Preheat oven to 350~. Sift flour, sugar and baking soda together. Set aside. Beat eggs, vanilla and crushed pineapple together. Slowly add flour mixture and beat until well blended. Pour into a 9 x 13-inch cake pan and bake for 25 minutes. Cool. Spread with Frosting. Serve cold. Serves 18-24.
FROSTING: Mix cream cheese, confectioner's sugar and margarine together until smooth. Frost cake and sprinkle with nuts.
Per serving: Calories 272⅒; fat 9.6g; cholesterol 143mg; carbohydrates 40.7g; dietary fiber 0.5g; protein 6.5g; sodium 157mg.
Typed for you by Marjorie Scofield 5/14/95 Recipe By : Home Cooking Magazine, April 95 From: Marjorie Scofield Date: 05-18-95 (159) Fido: Cooking