Ingredients
Cake
| 2 | (large) | eggs |
| 1 1/2 cups | (375 ml) | sugar |
| 14 oz can | (398 ml) | crushed pineapple and juice |
| 2 tsp | (10 ml) | baking soda |
| 1/2 tsp | (2 ml) | salt |
| 2 cups | (500 ml) | flour |
Icing
| 1/2 cup | (125 ml) | butter |
| 3/4 cup | (175 ml) | sugar |
| 1/2 cup | (125 ml) | milk |
| 1 tsp | (5 ml) | vanilla |
| 1 cup | (250 ml) | whipping cream |
Directions
Cake
- Preheat oven to 325 F (160 C).
- Beat eggs slightly, add all ingredients except flour and mix.
- Add flour and mix.
- Bake in 9X13” pan for 45 minutes.
Icing
- In a medium saucepan, add first three ingredients. Bring to a boil and add vanilla.
- Pour over hot cake and set aside.
- In a chilled bowl whip cream to soft peaks.
- Serve cake warm with a dollop of whipped cream.