Mexican Pineapple Cake with Cream Cheese Icing

A couple of years ago at our annual Christmas Dinner at church, I sank my teeth into one of the best desserts I ever had. It remains one of my favorites. I finally found out who made it and Sis Mable gave me her recipe. Every time I make it, it doesn't last long. It's especially popular around the holidays.

Ingredients for the Cake:

2 Cups Flour
2 Cups Sugar
1 20oz. Can of Crushed Pineapple
2 Tsp Baking Soda
1/2 Tsp Salt
1/3 Cup Oil

Ingredients for the Icing:

8oz. Block of Cream Cheese
1/2 Cup Butter
1 1/2 Cups Powdered Sugar
1 Tsp Vanilla

Directions:

Mix all the dry ingredients first, then add the wet ingredients. Do not drain the can of pineapple. Pour into a pan with butter or Pam sprayed on it.

Put into preheated oven at 350. Cook for 35-40 minutes or until a toothpick comes out clean from the center.

In the meantime, bring your butter and cream cheese to room temp. Then add the sugar and vanilla and mix well. After you have let the cake cool, put the icing on top.

It is rich and devine!

 

Get in my belly!!!