Pineapple Cake with Cream Cheese Frosting and Almonds

2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon ginger
1/4 teaspoon salt
1 2/3 cups sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, room temperature
1 (20-ounces) can crushed pineapple in syrup
1 cup chopped almonds, toasted
10 ounces cream cheese, room temperature
1 2/3 cups powdered sugar

Preheat oven to 350 F. Butter and flour 13x9x2 inch baking pan.

In medium bowl, combine flour, baking soda, ginger and salt. In large bowl, beat 1 2/3 cups sugar, eggs, and 1/4 cup butter until fluffy. Mix in pineapple with syrup and 1/2 cup almonds, and then dry ingredients. Transfer to prepared pan.

Bake cake until tester inserted into center comes out clean, about 40 minutes, Transfer to rack; cool 20 minutes.

Beat cream cheese, powdered sugar and remaining 1/4 cup butter in medium bowl to blend. Spread frosting over warm cake. Sprinkle with remaining almonds.

Servings: 12-15
Source: Vermont Cheese Council