Miss Susan's Pineapple Sheet Cake

If you've been following my Facebook page and subsequent blog, you know that Friday's are all about being FAUX-BULOUS. (Quick dishes that involve pre-made ingredients, or that are just completely cheating all the way around.) By the way...the term "Fauxbulous" is in no way a put-down.  We all need a break in the kitchen from time to time!

There's nothing really "faux" about today's dish. But it is FAB-ULOUS, so I am squeezing it in there. If anything, it qualifies for how simple it was to make. Why can't ALL cakes be THIS easy! And besides, my blog, my rules! (winks)

Once again, simple ingredients and minimal cooking time. I added the frosting and served it while still warm. Amazing! It is on the rich side, so I cut the pieces small. I chilled the leftovers over night and served it cold the next day with some freshly sliced strawberries....Super dee-lish! Enjoy!

Ingredients:
2 cups flour
2 cups sugar
2 tsp baking soda
1/4 tsp salt
2 eggs (room temp)
20 oz can crushed pineapple
1 tsp vanilla
1/2 chopped walnuts *optional (I did not use)

Directions:
Pre-heat oven to 350
Mix all ingredients together until smooth. (It's actually slightly lumpy from the pineapple.) Pour into greased 9X13 baking dish and bake for 25-30 minutes or until a toothpick comes out clean.

Icing:
8 oz cream cheese, softened at room temp
4 Tbs butter, softened at room temp
3 cups confectioners sugar
1 tsp vanilla
1/2 cup chopped walnuts *optional (I DID use)

Beat butter and cream cheese until smooth and creamy. Add vanilla. Slowly add sugar and blend after each addition. Fold in nuts if using.

Recipe source: Big Red Kitchen