Store this cake in the refrigerator overnight for even better flavor!
Recipe: Swedish Pineapple Cake
2 c. sugar
20 oz. can crushed pineapple
1 tsp. soda
1 tsp. vanilla
2 c. chopped pecans
TOPPING:
8 oz. cream cheese, softened
1 stick oleo, softened
½ c. sugar
½ c. chopped pecans
Mix all together in large bowl. Bake in 13x9x2-inch pan at 350° for 30 minutes or till done.Topping: Mix topping well all together and frost as soon as cake is done. Store in refrigerator overnight – better flavor.
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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.