Recipe: Pineapple Sheet Cake with Cream Cheese Icing (13x9-inch)

PINEAPPLE SHEET CAKE

FOR THE CAKE:
2 large eggs
2 cups granulated sugar
1 teaspoon pure vanilla extract
1 (20 ounce) can crushed pineapple in heavy syrup
2 cups all-purpose flour
2 teaspoons baking soda
1 cup coarsely chopped pecans
FOR THE CREAM CHEESE ICING:
1 (8 ounce) package cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 1/3 cups powdered sugar
1 teaspoon pure vanilla extract

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease a 13x9-inch pan.

In a large mixing bowl, mix the eggs, sugar, vanilla and pineapple together with a spoon. Sift the flour and baking soda into the bowl. Mix well. Fold in the pecans. Pour the batter into the prepared pan.

Bake until a cake tester comes out clean, about 45 minutes. Let the cake cool in the pan, then frost.

TO MAKE THE ICING:
Mix the ingredients together in a medium-size mixing bowl. Beat with an electric mixer on high speed until the mixture is creamy, about 5 minutes.

Spread the icing on the cooled cake and cut into squares.

Makes 1 (13x9-inch) cake, 24 (2-inch) squares
Source: Special Recipes from the Charleston Cake Lady by Teresa Pregnall