Pineapple Nectar Cake With Cream Cheese Icing

All the ingredients go into this moist cake recipe at the same time and produces a uncommonly great result. I promise you'll love it!

• Ready In: 1 hr
• Serves: 15
• Yields: 15

Ingredients

• For cake

• 2  cups sugar
• 2  cups flour
• 2  eggs
• 2  teaspoons baking soda
• 1⁄2 cup  chopped walnuts
• 1 (20 ounce) can crushed pineapple

• For icing

• 8  ounces cream cheese
• 8  tablespoons butter (1 stick salted)
• 1 3⁄4 cups confectioners' sugar (10x)
• 1  teaspoon vanilla extract

Directions

1. Cake directions:
2. Preheat oven to 350°F.
3. Mix all cake ingredients together.
4. Pour into a greased 9x13-inch baking pan.
5. Cook for about 45 minutes or until a toothpick comes out pretty clean.
6. Note: this cake turns a dark amber color while baking. One might wonder if the cake is getting overcooked when they see this drastic change in color. This is a good thing so don't stress.
7. Icing:
8. In a medium sized bowl beat all icing ingredients until smooth.
9. When cake has cooled, spread it on.
10. Keep this cake in the refrigerator or the icing will go bad!
11. (In my original recipe, it said to mix the cake ingredients in the greased baking pan! I am such a chicken so I played it safe and used a mixing bowl. I was afraid it would stick. If someone tries it let me know if it works!).