Pineapple Cake with Pineapple Cream Cheese Icing © llizard aka ejm 2002

This eggless cake is a variation of Patrushka Cake (recipe from my sister's Godmother). However, I have heard that it is sometimes called one pan or wacky cake because it has no eggs and does not require a greased pan (it can be made in the pan it will be cooked in) turn oven to 350F

Ingredientsfor one 8"x8" square pan or one 9" round pan

    1½ c flour
    1 tsp baking soda
    1 tsp baking powder
    1 c white sugar
    ½ tsp salt
    ½ tsp vanilla
    1 Tbsp white vinegar
    5 Tbsp vegetable oil (or melted butter)
    1 c LUKEWARM pineapple juice (from 398ml/14 oz can crushed unsweetened pineapple)
    2½ Tbsp flour
    1/8 tsp powdered ginger
    ½ c milk (powdered milk and ½ c water)
    ¼ c butter
    ½ c cream cheese
    ¼ tsp salt
    whatever is left of 398ml (14 oz) can crushed unsweetened pineapple without the juice
    1 c icing sugar
  1. cake Turn oven to 350F. Sift the dry ingredients into a bowl.
  2. Drain the pineapple, reserving the juice. Add a little crushed pineapple to make up 1 cup. (Reserve the rest of the crushed pineapple for the icing.) Put the juice in a small sauce pan and heat to lukewarm.
  3. Pour vanilla, oil, vinegar into the bowl of dry ingredients. Over that quickly pour LUKEWARM pineapple juice. Beat well.
  4. Pour batter into an 8inch square UNGREASED cake pan or make a double recipe to bake in two 9inch round UNGREASED pans at 350F for 30 minutes or til a cake tester comes out cleanly. Cool on a rack.
  5. Icing Blend flour, powdered ginger and milk in a small saucepan. Over medium heat, stirring constantly, cook the flour mixture until it forms a thick paste and cool until it is lukewarm.
  6. While the flour mixture is cooling, cream butter, cream cheese and crushed pineapple together.
  7. Add the lukewarm flour paste and salt. Beat until fluffy. Blend in icing sugar (add more if required). Beat until fluffy. Refrigerate for an hour or so to firm the icing up. Ice the cooled cake.

Tip: If you are making a layered cake, it is easier to remove the cakes from the pans if you line the bottom of the pans with parchment paper.

icing inspired by the Joe Harris' recipe for Grandma’s Spice Cake at - Home Of "Cat Head Biscuits And Garlic Fried Chicken" The True Taste Of Carolina Mountain Cooking.