Pineapple Sheet Cake

adapted from: Rush-Hour Recipes (submitted by Teresa Moore)

2 c. all-purpose flour

2 c. sugar

2 tsp. baking soda

1 tsp. vanilla extract

2 eggs, beaten

20-oz can crushed pineapple

optional: chopped pecans

(I added a pinch of salt)

In a large bowl, combine flour, sugar, baking soda, vanilla, eggs and undrained pineapple.  Mix well.  Spread batter in a greased and floured 15''x10'' jelly-roll pan.  Bake at 325 degrees for 30 minutes, until cake tests done with a toothpick.  Spread with cream cheese frosting while still warm. Sprinkle with pecans, if desired.  Cool; cut into squares.  Makes 15-20 servings.

Cream Cheese Frosting

1 (8 oz.) pkg. cream cheese, softened

1/2 c. margarine, softened

1 tsp. vanilla extract

1 c. powdered sugar (I used 3 cups)

Whip cream cheese and butter until light and fluffy.  Add vanilla and mix to combine.  Gradually add powdered sugar and beat until fluffy.

Jenn's Notes: I used a 9x13 cake pan and I baked it for 38 minutes.  I didn't realize the recipe said to spread the frosting on the cake while it's warm until just now, as I was typing the recipe!  So, I was thinking it was supposed to be a frosting, that is why I added a lot more powdered sugar!