Hawaiian Wedding Cake (From Scratch)
Yield
12 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
large |
|
| 1 | can |
pineapple
crushed, 20 ounces |
*
|
| 1 | cup |
nuts
chopped |
|
| 1 | package |
cream cheese
softened, 8 ounces |
|
| 1 | cup |
powdered sugar
|
|
| ¼ | pound |
butter
one stick |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
large |
|
| 1 | can |
pineapple
crushed, 20 ounces |
*
|
| 237 | ml |
nuts
chopped |
|
| 1 | package |
cream cheese
softened, 8 ounces |
|
| 237 | ml |
powdered sugar
|
|
| 113.4 | g |
butter
one stick |
|
Directions
Heat oven to 350℉ (180℃).
In a large mixing bowl, combine flour, baking soda and sugar.
Add eggs, pineapple with its juice, and nuts; mix well.
Pour into lightly greased 9 x 13 x 2 inch baking pan.
Bake 35 to 45 minutes.
Cool.
Beat softened cream cheese until fluffy.
Whip in confectioners'sugar and softened butter.
Spread the whipped cream cheese mixture over the cooled cake.
Cut in 3" squares. Makes 12 servings.
