Rose Kennedy
Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 can crushed pineapple with juice
- 1 1/2 cups crushed walnuts
- 2 teaspoons baking soda
Cream Cheese Icing
- 8 ounces Cool Whip
- 8 ounces cream cheese
- 1 stick margarine
- 1 1/2 cups confectioners' sugar
- 1/2 cups walnuts, chopped
Instructions
- Heat oven to 350 degrees F.
Cake
- Break eggs into mixer bowl. Add sugar, flour and salt; mix well. Add vanilla extract, pineapple and walnuts; mix well.
- Grease and flour* an 11 x 17 inch pan.
- Add baking soda to mixture and pour into pan.
- Bake for 30 to 35 minutes.
- Cool completely before icing.
Cream Cheese Icing
- Melt margarine. Put margarine, cream cheese and Cool Whip in bowl; mix well. Add nuts. Add sugar and mix well. Pour over cake.
- Refrigerate cake for at least 1 hour before serving.
Notes
* For best results, use our Pan Release!