It has "easiest" right in the name!

Some time ago I posted a recipe for my favorite carrot cake with a heavenly buttermilk caramel glaze and cream cheese frosting.  It is so delicious that is totally worth the time and effort to make it.  But I don't always have that time!  So I was very excited to see a recipe posted on FaceBook called "Easiest Pineapple Cake".  I am not kidding...this is EASY!  And really delicious with a texture that makes you think it was much more labor intensive than it is!

EASIEST PINEAPPLE CAKE

2 cups all purpose flour
2 cups sugar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
pinch of salt
1 20-ounce can of crushed pineapple in it's own juice - not syrup (DO NOT DRAIN)
1 cup chopped nuts, optional

CREAM CHEESE FROSTING

1/2 cup butter
1 8-ounce cram cheese, softened
1 teaspoon vanilla
1 1/2 cup confectioner's sugar
coconut for garnish - optional

DIRECTIONS

Preheat oven to 350 degrees F. Mix all of the cake ingredients together in a bowl.  Pour into a greased 9X13 inch pan and bake for 35-40 minutes, until top is golden brown.

Frosting:  Beat butter, cream cheese and vanilla together until creamy.  Gradually mix in powdered sugar.

Frost cake with cream cheese frosting while still warm.  Sprinkle with coconut if desired.

I don't like to mess with a recipe the first time I make it, but I did make a few modifications since I was making this as a birthday cake for my mother-in-law:

 - I added about a half cup of chopped walnuts to the cake mix.
 - I used two round pans instead of a 9X13".  In the picture the cake was frosted and served from the pan.  I let the cake cool and frosted it as a layer cake.
 - Because I wanted them out of the pans in good condition in addition to spraying the pan with Pam, I lined them with parchment paper cut to size.
 - I doubled the frosting recipe so that I* had plenty for decorating
 - I* sprinkled the top with more chopped walnuts

* By "I" I mean "my adorable husband Todd".  :-)

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