Frank's Recipes! Pineapple Cake with Cream Cheese Ginger Frosting

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Pineapple Cake with Cream Cheese Ginger Frosting

CAKE
2 Whole Eggs
20-oz. can Crushed Pineapple (Undrained)
2 cups Cake Flour
1 cup Granulated Sugar
1 cup Brown Sugar, firmly packed
2 tsp. Baking Soda
1 cup Walnuts, chopped

FROSTING
3 oz. Cream Cheese, softened
1/4 cup Butter or Margarine
1 tsp. Vanilla Extract
2 cups Confectioner's Sugar
1/2 tsp. Ground Ginger

Makes One 9-inch by 13-inch Cake

In a large mixing bowl, beat the eggs with an electric mixer until light and fluffy. Add pineapple, cake flour, both sugars and baking soda. Mix cake batter by hand (do not use electric mixer), until well blended. Add walnuts, and pour the contents of the bowl into a 9-inch by 13-inch ungreased cake pan, then spread batter with a spatula for even baking.

Bake in a pre-heated 350-F degree oven for about 30 minutes, or until a cake-tester is cleanly removed from the center of the cake. Cool, then frost the cake.

FROSTING
To prepare the frosting, beat together softened cream cheese, butter, and vanilla in a small mixing bowl. Gradually add the confectioner's sugar and ground ginger, blending very well to produce a creamy consistency.

When the frosting is well-blended and smooth, spread it on the cooled cake. You may elect to sprinkle the top of the frosted cake with additional chopped or ground walnuts.

Store the frosted cake covered and in the refrigerator for up to five days.