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Granny’s Moist Pineapple Nut Cake

February 19, 2017

Granny’s Moist Pineapple Nut Cake

1 cup brown sugar
½ cup sugar
2 cups flour, all purpose
2 tsp baking soda
½ tsp salt
2 eggs
1 Tbsp vanilla
20 oz can crushed pineapple with juice
¾ cup nuts, your choice, chopped
1 cup dried cranberries or raisins
Nutty Cream Cheese Frosting, see recipe below.

Preheat oven to 350 degrees F. Grease and dust with flour a 9×13 baking dish.
Mix together sugars, flour, soda and salt; add eggs, vanilla, and pineapple with juice; blend well. Add nuts and dried cranberries, blend well. Bake 30 to 45 minutes or so, until knife inserted in center comes out clean. Cool a bit, then frost.

Nutty Cream Cheese Frosting:
8 oz cream cheese, room temperature
2 cups powdered sugar
½ stick butter, ¼ cup
3 finger pinch salt
¾ cup nuts, your choice, chopped
1 Tbsp vanilla
1 to 2 Tbsp hot water or so

Cream together cream cheese and butter; cream in powdered sugar, salt and vanilla. Mix in nuts and 1 Tbsp hot water at a time until you reach desired consistency. Spread over warm cake. Serve.

Variation: may use shredded coconut in place of, or in addition to nuts.

Posted by Granny’s Favorites Cookbooks aka The Deedol Collection


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