Aloha Cake

I know it's an odd ingredient for a cake but the pureed pork and beans add a nice flavor, additional sweetness and keep the cake moist. I found this in the 'Swap Shop' column of the Chicago Sun-Times.

• Ready In: 1 hr 15 mins
• Serves: 16

Ingredients

• 2  cups sugar
• 2  cups flour
• 2  teaspoons baking soda
• 2  teaspoons cinnamon
• 1⁄2 teaspoon salt
• 1  cup  oil
• 4  eggs
• 1 (16 ounce) can  pork and beans
• 1 (8 ounce) can crushed pineapple, drained

• Cream Cheese Frosting

• 1⁄4 cup margarine, softened
• 1 (8 ounce) package cream cheese, softened
• 2  teaspoons vanilla extract
• 2  tablespoons milk
• 3 3⁄4 cups confectioners' sugar

Directions

1. For cake: Preheat oven to 350°; grease and flour a 10-cup bundt pan and set aside.
2. In a large bowl of an electric mixer, sift together sugar, flour, baking soda, cinnamon and salt; add oil and eggs and mix on medium speed until combined, about 2 minutes.
3. Place pork and beans in a blender or food processor and puree until smooth; add pureed beans to batter along with pineapple and mix on medium speed until smooth, about 2 minutes.
4. Pour batter into bundt pan and bake for 45 to 55 minutes or until cake tests done with a toothpick inserted in the middle.
5. Remove pan from oven and cool cake in the pan on a wire rack for 20 minutes; loosen edges of cake from pan and turn out on wire rack to cool completely.
6. For frosting: In a large bowl of an electric mixer, combine margarine, cream cheese, vanilla and milk; beat on medium speed until smooth, about 4 minutes; slowly add confectioners' sugar and continue to beat until smooth, about 3 minutes.
7. Frost cooled cake.