Recipe: Swedish Pineapple Cake

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.