Recipe: Pineapple Bars Supreme with Coconutty Cream Cheese Frosting (Imperial Sugar bag)

PINEAPPLE BARS SUPREME

1 3/4 cups Imperial Granulated Sugar
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 eggs, beaten
2 cans (8 ounces each) crushed pineapple, including juice, divided use
2 teaspoons vanilla
1 teaspoon lemon extract
Coconutty Cream Cheese Frosting (recipe follows)

Preheat oven to 325 degrees F.

Measure 2 tablespoons crushed pineapple for frosting set aside.

Combine Imperial Granulated Sugar, flour, baking soda and salt in a mixing bowl. Add vegetable oil, eggs, pineapple, vanilla and lemon extract. Mix thoroughly. Pour batter into a well greased and floured 17x11-inch jelly roll pan.

Bake 25-30 minutes or until pick inserted in center comes out clean. Remove from oven and immediately frost with Coconutty Cream Cheese Frosting, Cool completely.

COCONUTTY CREAM CHEESE FROSTING

1/4 cup butter or margarine
1 (3ounce) package cream cheese, softened
3 cups sifted Imperial 10X powdered sugar
1 teaspoon vanilla
2 tablespoons crushed pineapple (reserved from cake)
1 cup flaked coconut
1/2 cup chopped nuts

Beat margarine and cream cheese together. Add Imperial Powdered Sugar, vanilla and pineapple. Beat until well blended and smooth. Stir in coconut and nuts.

From: Recipelink.com
Source: Imperial Sugar bag/wrapper, undated