As the organizing and packing continues at Chez Sweeney, I have been going through folders, file card holders and notebooks filled with recipes. Once the kids left home, I didn't cook as much, and once I became ill, I cooked even less. But my, how I do love to bake and cook and create in the kitchen.
I have way too many cookbooks, but they were easy to pack away (and forget about for now). It's all the things I've put in folders or notebooks that have to be dealt with. As I sorted through my treasure trove, I came across things I haven't made in years or perhaps only made once or twice. Saturday morning, I came across one I stopped making because I became allergic to tree nuts. Would it taste okay without the nuts? I wasn't sure, so I decided to try. It's hard to find cake recipes that do not have eggs, so that's why this particular recipe was in my stash.
I'm sharing the recipe with all of you today because I made it and even without the nuts, it's really quite delicious.
No Need For Upside Down Pineapple Cake
2 C. sugar
20 oz. crushed pineapple in juice, do not drain
1 tsp. baking soda
1 tsp. vanilla
2 C. flour
1/2-1 C. chopped nuts (BUT OPTIONAL!!)
Mix ingredients in order given by hand. Pour into ungreased, unfloured 13x9 pan and bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.
Cream cheese topping:
While cake is baking, combine 1 8 oz. pkg cream cheese (light okay, but not fat free), 1 stick of melted butter, 3/4 C. sugar and AGAIN OPTIONAL 1/2-1 C. chopped nuts
Mix icing ingredients with mixer EXCEPT for nuts. If you are using them, fold them in after frosting is made.
Gently ice cake IMMEDIATELY after it comes out of the oven.
Now, if you make this dessert, with or without the nuts, let me know what you think. It is SO good warm!