Moist Pineapple Cake
I have had this recipe in my file for years and I'm not sure who I got it from. It is typed on a 3X5 card so I know it is pretty old. It is a very moist cake and you can frost it with cream cheese frosting or just top it whith whipped topping of your choice.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups white sugar
- 1 teaspoon vanilla
- 1 can crushed pineapple in juice
- Carbohydrate 466.835440463611 g
- Cholesterol 985.9 mg
- Fat 372.82292000309 g
- Fiber 6.75000012781009 g
- Protein 36.6960200315044 g
- Saturated Fat 234.938740000491 g
- Serving Size 1 1 9X12 cake, 12 serving(s) (1222g)
- Sodium 6047.66800404556 mg
- Sugar 460.085440335801 g
- Trans Fat 26.6898820010194 g
- Calories 5291 calories
Beat eggs then add sugar mix well. Add flour and baking soda and blend together add vanilla and crushed pineapple and stir until well mixed. Pour mixture into greased and floured 9X12 cake pan. Bake at 350 degrees for 40 to 45 minutes. Cool and frost with your favorite cream cheese frosting or top with whipped topping.
