Borrowed, tried, & tweaked – you’ve got to add this deliciousness to your family recipe collection!
Cake Ingredients:
- 2 cups of flour (gluten-free if needed)
- 2 eggs
- 1 can of crushed pineapple with juice, 20 ounces
- 2 cups of sugar
- 2 teaspoons of baking soda
- 1 cup of crushed walnuts
I have tried this recipe with crushed walnuts, and it was a big hit. I have also left out the walnuts, and have replaced them with one cup of grated coconut. I have also used a cup of crushed walnuts and 1/2 cup of grated coconut. I’m not sure which one is best, but I tweaked it depending on whether or not people were gluten free, and whether or not they were allergic to nuts. They were ALL delicious!
Frosting Ingredients:
- 8 ounces cream cheese softened
- 2 cups of powdered sugar
- 1 stick of softened margarine
- 1 teaspoon of vanilla
And in Nan’s words, “Beat the you-know-what out of the frosting!” The first couple of times I made it, it didn’t look like I made enough frosting, so I made an extra batch. Then when I frosted it, I had way too much, so I refrigerated it, made the cake using the different combinations of ingredients described above, frosted it, and gave it away (with one slice missing, of course, because you can’t give away something you haven’t tasted for goodness sake!)
Bake in a 9 x 11 greased cake pan for 30-40 minutes at 350 degrees, and tweak it however you or your family enjoy! And always, always be sure and invite a friend over to your kitchen table for a slice of fellowship 😉
This recipe was given to me from a woman named Nan, and since I always name my recipes after whoever gives me the recipe, I will continue in that tradition. However, since this cake has recently been the center of so much fellowship, I’m not only tweaking its ingredients, but I’m also tweaking it’s name. From now on, it shall be called “Nan’s Fellowship Cake.”
(But after the holidays, I need to lay off the cake, and double up on the fellowship. I mean, come on – did you SEE all of that sugar?)
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