This is another one of those 'goodies' that gets made by the dozens for the holidays and are individually wrapped in saran wrap with a pretty bow and put into goodie baskets. To make these I have these great little mini bread pans (they look like little bread loaf pans, rectangular shaped. They make pretty much dinner roll size loaves but long shaped). You could also probably make them in the mini loaf pans but they would be about twice the size. This cake can be made in a slab baking tin as well. It is up to you.
*NOTE* The name of this may be deceiving, this is not a pineapple upside down cake but more a loaf style cake. Sort of like carrot cake. You can thank my sister for this recipe. :-) You can ice this cake with a cream cheese icing and the recipe for that is below. I no longer bother. They don't stay in the house long enough lol.
When baked these are completely freezable too so I triple this recipe and make them in a large batch and freeze the remaining ones for future snacks or goodie baskets. These do not freeze rock hard and believe it or not can be eaten frozen and are great that way too...
2 cups of all purpose flour
2 cups of white sugar
1 cup of chopped walnuts (this is optional, I don't use them)
2 teaspoons of baking SODA
1 teaspoon of vanilla
1 can of crushed pineapple in its own juice (12 oz) use some of the juice but certainly not all. I use a spoon with slots in it to take the pineapple from the can giving me a bit of the juice that way.
2 eggs (don't beat, just mix lightly)
- Take the flour, white sugar, chopped nuts, baking soda and vanilla and put in a large mixing bowl. (if you are going to double or triple this, make it a very large bowl) STIR THIS WELL TO MIX....
- THEN.... add the crushed pineapple and STIR THIS WELL TO MIX IT.....
- THEN ADD.. the 2 eggs (not beat but mixed lightly) then stir the mixture to mix them in well. The eggs are always added last.
You can either now put all this in a 9x13 inch pan and bake it or divide it up into individual pans. In individual pans do not fill! This swells as it cooks. Make them about 1/2 to 2/3rds full at the most.
Bake at 350 degrees for about 20 minutes for a full size cake or approx. 13 minutes for small individual cakes, may be less. Keep an eye on them. Test the middle of the cake(s) for doneness with a toothpick or a clean knife. If it's slightly sticky it's ok. If you are not so sure and put it back in for a few more minutes keep an eye out.
This is great with a cream cheese icing if you like too..
Recipe for cream cheese icing:
8 oz of philly cream cheese
1 teaspoon of vanilla
1 & 1/2 cups of icing sugar
1 & 1/2 cups of margarine.
I wrap these up individually for gift giving in baskets.
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