•1 cupcrushed pineapple (not drained!) {use the pineapple in juice not syrup}
Cream Cheese Frosting:
•½ c butter (softened)
•8 oz cream cheese (softened)
•1 tsp vanilla
•1 lb powdered sugar
Instructions
Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased 9 x 13 or two 8 or 9-inch pans.
Bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely.
For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. Often times, I double this recipe. Invert the cake onto a cake plate or stand.
Apply a generous dollop of frosting and spread...
Gently place the second cake on top and continue frosting. Decorate as desired. I sprinkled chopped pecans and coconut on top.
Recipe by The Gingham Apron at https://www.theginghamapron.com/easter-favorites/