Susan Schaff

  • 2 cups sugar
  • 2 cups flour
  • 2 tsp baking soda
  • 2 eggs
  • 1 can 1 lb 4oz crushed pineapple in own juice – don’t drain

Mix above ingredients. Bake in a greased/floured 13″ x 9″ pan at 325°F for 40 minutes.

Spread with butter while hot. Let cool

To Frost:

  • 8oz cream cheese
  • 1 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 4 tbsp butter

Cream until smooth – spread on cooled cake.

Refrigerate remains.