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Gate Keepers Cake with Cream Cheese Fros




Source of Recipe


Aunt Saunny

2 cups all purpose flour
2 cups sugar
2 tsp. baking soda
2 eggs, lightly beaten
1 tsp. vanilla extract
1 cup walnuts, finely ground
2-1/3 cups unsweetened crushed pineapple, with juice
1/2 lb. cream cheese, softened
1/4 cup unsalted butter
1 tsp. vanilla extract
1/2 tsp. orange peel, grated
3 cups powdered sugar

Preheat oven to 350°F. Mix together flour, sugar and baking soda in a large mixing bowl. Add eggs, vanilla, walnuts and pineapple. Beat with an electric mixer until thoroughly combined. Pour into 2 buttered and floured 9 inch baking pans. Bake 30 minutes or until tester comes out clean when inserted in center. Cool on wire racks 15 minutes before removing from pans.

Cool completely before assembling layers with frosting. Make cream cheese frosting by combining next 4 ingredients in a mixing bowl. Beat with an electric mixer until smooth. Add powdered sugar and continue beating until smooth. Chill briefly to ease spreading. Assemble cake by centering one layer on a serving plate. Evenly spread 1/3 of the cream cheese mixture over top. Center remaining cake layer over top. Spread remaining frosting over top and sides of cake.