When we first posted this recipe, we discovered that the basic recipe seemed to be missing something important – so upon looking for similar recipes on-line, Innkeeper Bonnie made adjustments which are noted in red. The original recipe was from Nan, the mother of one of Bonnie’s very good friends from high school. Sadly Nan has passed, so she couldn’t ask her about the recipe. However, we did try the recipe as listed below and it is very tasty!
2 cups flour
2 cups sugar
1 can 20 oz. crushed pineapple
1 tsp baking soda
1 tsp vanilla
1/2 cup chopped pecans
1 stick margarine, melted
8 oz cream cheese, softened
2 cups powdered sugar
- In a mixing bowl, combine first six ingredients. Mix well.
- Spray a 13″ x 9″ pan with vegetable spray. Pour batter into pan, spread out evenly, and bake at 350 degrees until toothpick comes out clean. Check at 30 minutes, should not take longer than 40 minutes.
- Topping: in a mixing bowl combine melted margarine, softened cream cheese. Then stir in powdered sugar. Mix well and spread over warm cake.
- Store in refrigerator.
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.