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Pineapple: Pineapple Cranberry Crunch Cake

Source of Recipe

Rita Heikenfield


Recipe Introduction

"Baby, it’s cold outside! But it’s warm inside, especially in my Great Indoors kitchen, where I’m making my favorite snack cake to share with friends and neighbors. My kids and grandkids have voted this cake "The world’s best"! This cake is easy, delicious and requires only one bowl! It’s the perfect cake to tote to a neighbor who’s been shut in due to the cold, or to enjoy with a cup of steaming tea or hot cocoa. This is a dense, moist cake and doesn’t rise real high. Keep it in the refrigerator, covered, where it will last for almost a week – but it won’t because everyone will be opening the fridge to get "one more little piece"! Now the icing is optional and feel free to use low fat cream cheese. Sometimes I’ll just sprinkle powdered sugar on top. You can either bake it in one 9x 13 or two 8" square or round cake pans. That way, you have one for you and one for sharing!" -- Rita Heikenfield

List of Ingredients

2 large eggs, room temperature, lightly beaten
2 cups sugar
2 cups flour
2 teaspoons vanilla
2 teaspoons baking soda
3/4 to 1 cup dried cranberries (opt)
1/2 to 3/4 cup chopped toasted nuts (opt)
1 can, (20 oz.) unsweetened, undrained crushed pineapple



Recipe

In large bowl, pour dry ingredients in and stir. Add eggs and pineapple and blend well.

Pour into sprayed 9x13 pan or two 8x8’s. Preheat oven to 350.

If baking in 9x13, bake about 35 minutes; if using 8x8’s, bake about 30 minutes.

For both cakes, a toothpick inserted in the center coming out clean is your guide to the cake being baked properly.

CREAM CHEESE ICING

1 stick butter or margarine, softened
1 pkg cream cheese, 8 oz, softened
1-3/4 cups confectioners sugar
1 tablespoon vanilla
Chopped toasted nuts for top (opt) – about a cup or so
Beat butter and cream cheese and then add sugar and vanilla. Spread on cooled cake. Sprinkle with nuts.

Variation :

Shredded coconut is a great addition to both the cake and the icing. Mix in 1 cup into the cake batter and about 1/2 cup on top of the frosted cake.