Swedish Pineapple Cake

Jocelyn Kasten

2 eggs, beaten slightly
2 cups flour
2 cups sugar
2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 20 oz. can crushed pineapple
1 cup chopped nuts (I use pecans.)
1 cup flaked coconut

Combine first seven ingredients in a large bowl and mix well with a spoon.
Stir in nuts and coconut. Pour mixture into a 9" x 13" pan that has been lined
with wax paper or greased and floured well. Bake at 350 degrees for 40 minutes.
cool completely before frosting.

Cream Cheese Frosting:
1 8 oz. pkg. cream cheese, softened
1 stick margarine, softened
1 1/2 to 2 cups powdered sugar
1tsp. vanilla
3/4 cup pecans, chopped
1/2 cup coconut, if desired
Mix first four ingredients and beat well. Add nuts and coconut.Spread over caakae.
Garnish with pecan halves, if desired.


Tips from Joycelyn: If you don't want to take the time to make the frosting, use a jar
of Betty Crocker Cream Cheese Frosting and sprinkle nuts on top.
Instead of greasing and flouring pan, I use the spray with flour in it.
Also, I usually have to bake the cake more than 40 min. Test with toothpick in center
of cake for doneness. Cake will pull away from sides when done.

This cake looked like a carrot cake, and I thought it was. This is so much easier than shredding a pile of carrots!