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1. For the cake: Mix ingredients together by hand and pour into a greased 13x9 baking pan.
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2. Bake at 350*F. for 40 minutes (cake may appear underdone because it is so moist).
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3. Remove cake from oven and cool completely before adding the icing.
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4. For the icing: Beat the cream cheese and margarine or butter togehter. Add vanilla. Gradually add the powdered sugar, beating between each addition until smooth.
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5. Spread on cooled cake. Refrigerate any leftovers or before serving if not serving until later.
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My Notes: The thing that makes this cake so moist is the amount of pineaplle juice you have in canned pineapple, so I'd keep that in mind if substituting fresh or frozen pineapple.
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* I use the pineapple in heavy syrup. Maybe I should edit the recipe to reflect that. It may help.
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My notes: I hate that some are having difficulties and offer the following suggestions:
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Mixing by hand is the preferred method. Just make sure you combine your ingredients well.
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* Type of Pan -- I've used both glass and metal, but always 13x9. The cake is too moist to work in a tube or Bundt pan.
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Degree of doneness -- people may be tempted to cook the cake longer because it can appear under-done due to the moistness of the cake. I would caution against that but use your best judgement in cooking times. Just remember that it will appear much more moist than most cakes.
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* Pineapple -- I use pineapple in its own juice; others use heavy syrup but that will make a sweet cake even sweeter. I've modified the recipe to show that either can be used.
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One final thought is to make sure your baking soda and flour haven't passed their expiration dates. Hope this information helps!
