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!