Pineapple Cake with Cream Cheese Frosting and Almonds


Serves 12 - 15

Ingredients:

· 2 Cups all purpose flour

· 1 teaspoon baking soda

· ¾ teaspoon ginger

· ¼ teaspoon salt

· 1 2/3 Cups sugar

· 2 large eggs

· ½ Cup (1 stick) unsalted butter, room temperature

· 1 20-ounces can crushed pineapple in syrup

· 1 Cup chopped almonds, toasted

· 10 ounces cream cheese, room temperature

· 1 2/3 cups powdered sugar

Preheat oven to 350 F. Butter and flour 13x9x2 inch baking pan. In medium bowl, combine flour, baking soda, ginger and salt. In large bowl, beat 1 2/3 Cups sugar, eggs, and ¼ Cup butter until fluffy. Mix in pineapple with syrup and ½ Cup almonds, and then dry ingredients. Transfer to prepared pan.

Bake cake until tester inserted into center comes out clean, about 40 minutes, Transfer to rack; cool 20 minutes.

Beat cream cheese, powdered sugar and remaining ¼ Cup butter in medium bowl to blend. Spread frosting over warm cake. Sprinkle with remaining almonds.

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Cow Cheese Sheep Cheese Goat Cheese Take A Virtual Tour of Vermont Cheese Companies Cheese recipes More information on the Vermont Cheese Council? Email Vermont Cheese Council Vermont Cheese in the News

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