Rosemary Pineapple Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
1 9x13 cake
- Serves:
- 10-12
ingredients
- 2 cups flour
- 2 cups sugar
- 1 cup pecans, chopped
- 1 (20 ounce) can crushed pineapple, undrained
- 2 tablespoons fresh rosemary, chopped
- 1⁄2 teaspoon salt
- 2 teaspoons vanilla
- 2 eggs
- 8 ounces cream cheese
- 1⁄2 cup margarine or 1/2 cup butter
- 2 cups powdered sugar
- 2 teaspoons vanilla
directions
- Preheat oven to 350-degrees F.
- Combine all cake ingredients (flour- eggs) in a large bowl and mix well with a wooden spoon.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake 45-55 minutes or until done (tested with a toothpick- if it comes out clean when inserted in the middle of the cake the cake is done).
- Let cake cool.
- While cake is cooling prepare frosting by mixing frosting ingredients (cream cheese- vanilla) together until smooth and spreadable.
- Spread on cooled cake.
- Refrigerate cake before serving and/or refrigerate leftovers.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>