Pineapple Almond Cake

I was fortunate enough to happen upon this cake at Donna's blog, My Tasty Treasures and again on Gigi's blog, Afterthoughts and I knew I just had to make it. This cake without a doubt has to be one of the best cakes I've ever made. It's moist, delicious and the cream cheese icing...moans and groans with every bite.

I didn't quite have all of the ingredients in the original recipe and had to improvise with what I had on hand, plus I added a little something here and there.

This cake was also the perfect opportunity for me to introduce to you Singing Dog Organic Pure Vanilla Extract. Jennifer from Singing Dog sent a sample to me and now I'm hooked. Visit their website; Singing Dog has a wide array of organic products from coffee to vanilla paste.

The recipe called for 1 cup of pecans. I'm out of pecans right now so I decided to toast 1 cup almonds...pineapple, almonds they go together right?

Toast the almonds and while they are toasting, in a large bowl, mix together 2 cups of flour, 2 cups of sugar and 2 teaspoons of baking soda. Add in 2 eggs and one 20 ounce can of crushed pineapple with the juice and 1 teaspoons of vanilla extract. Stir until moistened then fold in the toasted almonds. Pour into a greased 9 x 13 baking pan.

Bake in a preheated 350 degree oven for 30 to 35 minutes. Allow to cool completely before icing.

Icing:
1 stick butter, softened
1 8oz cream cheese softened
2 cups confectioners sugar
1 tablespoon vanilla

Be prepared for ungodly deliciousness!

Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Use all of the frosting.

This part is very important: Make the icing when you're home alone...I'm serious, you won't want to share the spatula with anyone! You will wig out when you sink you teeth into a piece of this cake!