Ingredients
2 cups all-purpose flour1/2 cup sugar1/2 cup sugar blend2 teaspoons baking soda2 eggs, beaten1 can (20 ounces) unsweetened crushed pineapple, undrained1/2 cup chopped pecans or walnuts, toastedFROSTING:1 package (8 ounces) reduced-fat cream cheese2 tablespoons butter, softened1-1/2 cups confectioners’ sugar1 teaspoon vanilla extract
Preparation
In a large bowl, combine the flour, sugar, sugar blend and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts.
Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.
