Swedish Pineapple Cake
Make this delicious, moist cake without using any eggs. It's even better after it's chilled.
Ingredients:
2 Cups sugar
1 20 oz. can crushed pineapple unsweetened
in own juice (Do Not Drain)
1 Teaspoon baking soda
1 Teaspoon vanilla
2 Cups flour
½ to 1 Cup chopped pecans
Preheat oven to 350°
Mix by hand the ingredients together in the order given. Pour into an ungreased, unfloured 13" x 9" x 2" cake pan.
Bake at 350° for 30-40 minutes. Use a toothpick to test for doneness.
Allow cake to completely cool and frost with Cream cheese frosting . Garnish the top by sprinkling a few chopped pecans on the top.
Refrigerate cake.
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