2 c. all-purpose flour
2 c. granulated sugar (I use half Splenda)
2 tsp. baking soda
2 eggs
1 tsp. salt
1 can crushed pineapple packed in its own juice, undrained*
2 Tbs finely snipped young pineapple sage leaves* (or sub lemon verbena)

Note: This is such an easy cake to make, even with a spoon, as I prefer not to use an electric mixer as it tends to emulsify the pineapple. It is even moister the second day. There’s no oil or shortening in it because the pineapple provides the moistness.

In a large bowl, put all of the ingredients in at once. Mix well with a wooden spoon; pour batter into a well-greased 9×13-inch pan. Bake in a preheated 350 degree oven for 25-30 minutes. (In my oven 25 minutes is enough, but someone told me they used a glass pan @ 325 for 40 minutes.) While still slightly warm, frost with your favorite cream cheese icing and decorate with fresh pineapple sage leaves and its flowers.

* It is important to use young leaves (those at the top of the plant) because I found that older leaves did not have much flavor.  This is an old recipe that I have seen published (without the herbs) as Pineapple Perfection Cake, Mexican Wedding Cake, and even Chop Suey Cake! submitted by: Maggie Keeler

This entry was posted on Saturday, March 14th, 2009 at 7:48 pm and is filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.