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Swedish Pineapple Cake
Make this delicious, moist cake without using any eggs.
It's even better after it's chilled


  • 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


  1. Preheat oven to 350°

  2. Mix by hand the ingredients together in the order given.

  3. Pour into an ungreased, unfloured 13" x 9" x 2" cake pan.

  4. Bake at 350° for 30-40 minutes. Use a toothpick to test for doneness.

  5. Allow cake to completely cool and frost with Cream cheese frosting .

  6. Garnish the top by sprinkling a few chopped pecans on the top.

Refrigerate cake.

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