- 1 c sugar
- 2 c flour
- 1 t baking soda
- 2 eggs
- 20 oz. can crushed pineapple w/juice
- 1 c chopped pecans or walnuts
Mix well. Bake at 350 degrees for 25 minutes in a greased cake pan.
Frosting:
-
3 oz. cream cheese, softened
-
1/2 stick margarine, softened
-
3 c confectioner’s sugar
Mix well and spread over cooled cake.
This recipe was published by Evelyn Horne in her “What’s Cooking” column in the October, 1993 issue of The American Eagle. It was served at the Lunar Festival. Koreshan festival recipes are from, or adapted from, files at the Koreshan Library/Museum.
