I know I said I was going to post a different soup each day this week, but I am changing my plan. I made this cake last night and it is so easy and so good. Found it on a blog called, Two Chums and since it looked like such a great cake, I think you should just open up a can of soup tonight and save your cooking time to make this cake.
The origins of this cake was apparently during the depression, when money was scarce, this cake was economical to make and since it was also quick to make, people would make it when the “preacher came acalling”
2 cups flour
2 cups sugar
2 eggs, room temp
2 teas baking soda
2 teas vanilla
1 (20 oz) can crushed pineapple with juice
Combine all ingredients and pour into a 9×13″ greased pan. Bake about 30-34 minutes at 350 or until cake is golden brown an test done in middle.
Frost with Cream Cheese Frosting:
1 box (1 lb) powdered sugar
1 stick softened butter
Mix all ingredients until light and fluffy. Frost cooled cake. Refrigerate leftovers, covered.