Recipe: Pineapple Cake
Description: I personally love cakes and honestly, they rank way over pies for me. Lots of people won't agree with me, but, that's ok. 

This cake is really good. If adding nuts either add to cake or frosting; don't add to both. I made that mistake years ago and I felt overwhelmed by nuts. I even made a notation beside my recipe.
Ingredients: [{"text": "CAKE:"}, {"text": "2 cup(s) flour"}, {"text": "2 cup(s) sugar"}, {"text": "3 - eggs"}, {"text": "1 teaspoon(s) soda"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1 can(s) crushed pineapple, no. 2 can (20 oz) with juice"}, {"text": "1 cup(s) pecans (optional)"}, {"text": "ICING:"}, {"text": "1/2 stick(s) oleo, room temperature"}, {"text": "8 ounce(s) cream cheese, room temperature"}, {"text": "1 teaspoon(s) vanilla extract"}, {"text": "1 3/4-2 cup(s) powdered sugar"}]
Instructions: CAKE:
Mix all together by hand. Bake approximately 40 minutes at 350F degrees.

Use a 9x13 inch pan. DO NOT GREASE THE PAN.
ICING:
Mix together and ice cake when cool.

Variation: Add coconut and pecans to frosting. If you do, don't add to cake.
