Recipe: Pineapple cake
This easy recipe is delicious with or without the frosting.Posted — Updated
My grandparents were frugal Indiana farmers who had retired to their modest lake house by the time I was born.
Growing up, I spent a week or so at their home each summer. One of the things I remember most about those visits is the breeze coming through the kitchen as my grandma whipped up her favorite recipe for pineapple cake. I always looked forward to a slice of this sheet cake after a big mid-day meal of fried fish from the lake and fresh vegetables from their garden.
This recipe, which originally came from a family friend named Kay, is so quick and easy to make. My grandma usually made it with the frosting, but I find that it's sweet enough to eat it without sometimes too. (Though the frosting is so good.)
Here's how to make it.
Kay's Pineapple Cake
1/2 teaspoon salt
1 teaspoon vanilla
Preheat oven to 350 degrees. Spray non-stick spray in a 9x13 baking dish.
In a bowl, mix together all of the ingredients. Pour into the prepared pan. Bake for 30 minutes. It's done when a toothpick inserted into the center comes out clean.
Let the cake cool.
With a mixer, beat together the ingredients for the frosting. Frost the cake once it's cool.
Store leftovers in the refrigerator.
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