Tomato Soup Spice Cake

 

I know you’re thinking tomato soup in a cake? Well, don’t worry, this cake is  nice and moist and the spices are sooo yummy! You can’t even tell that the soup is in it, so think of it as a way to get in a vegetable!

Tomato Soup Spice Cake

2 cups all-purpose flour (+1/4 cup for high altitude)

1 1/3 cups sugar

4 teaspoons baking powder

1 1/2 teaspoons ground allspice

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 (10.75 ounce) can Campbell's Condensed Tomato Soup

1/2 cup vegetable shortening

2 eggs

1/4 cup water

Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1 teaspoon vanilla

3~4 cups confectioners' sugar

Heat oven to 350 degrees. Spray a 9x13 pan with Pam. In a bowl whisk the flour, soda, baking powder, salt and spices. In a mixer beat the sugar and shortening for 3 minutes. Add the eggs and water and beat for 2 minutes. Add the tomato soup and beat, then add the dry ingredients and mix until just blended well, then beat for 1 minutes. Spoon into prepared pan. Bake for 40 minutes. Cool completely than frost.

Cream Cheese Frosting

In a mixer whip the cream cheese for 2 minutes. Beat in the milk and vanilla and beat for 1 minute. Beat in the confectioners sugar and whip for 3 minutes. Spread on cooled cake.

The Best Chocolate Cake

Sloan had a costume party for her birthday. A few of her friends came early and raided our costume box. Sloan is wearing my pink prom dress I made when I was 16.

Chauncey wore two of Sloan’s tutu’s and one of his favorite hats. We’re still not sure what he was suppose to be!

A couple of swim team friends came after the group picture.

I forgot to take a picture of the food table. We had a candy theme.

This is my daughter Jennie’s chocolate cake recipe, and it is the best and easiest chocolate cake ever! One of the things that make it so wonderful is the King Arthur Cocoa that I bought when I was in Maine.

The Best Chocolate Cake

1 1/2 cups cocoa powder*

3 cups flour

3 cups sugar

1 teaspoon soda

1 1/2 teaspoon baking powder

1 1/2 teaspoon salt

3 eggs

1 1/2 cup buttermilk

1 1/2 cup hot water

3/4 cup oil

1 1/2 teaspoon vanilla

Heat the oven to 350 degrees. Prepare two 8” round cake pans (or two 6” round pans and 24 cupcakes) with Baker’s Joy and parchment paper.

Sift cocoa, flour, sugar, baking soda, baking powder, and salt into mixer bowl.

On low, stir in eggs, buttermilk, hot water, oil, and vanilla; beat until smooth, about 2 minutes, scraping bowl as necessary.

Pour into prepared pans and bake, rotating the pans once, 35-45 minutes. (Less for the cupcakes)

Remove cakes to a cooling rack and let cool in the pans for 15 minutes before unmolding.

When the cakes (and cupcakes) are completely cool, frost with icing.

The Best Frosting

1 cup butter, room temperature

1 teaspoon vanilla

Heavy Cream

6-8 cups Confectioners Sugar, sifted

In a mixer beat the butter and vanilla until fluffy. Add 3 cups of confectioners sugar and beat well, Add some cream and 2 more cups of confectioners sugar beating well, add more cream and more confectioners sugar until you have the desired consistency.

Frosted Banana Bars

I love finding a new way to use up leftover bananas. These bars mix up fast, and they are so moist and yummy!

Frosted Banana Bars

1/2 cup butter, room temperature

1 1/2 cup sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla

2 ripe bananas, mashed (1 cup)

2 cups flour, (I added 2 more tablespoons for high altitude)

1 teaspoon soda

1/4 teaspoon salt

Heat oven to 350 degrees. Spray a 15x10 baking pan with Pam. In a bowl whisk the flour, soda and salt.

In a mixer beat the sugar and butter. Add in the eggs, sour cream and vanilla. Mix well. Add the bananas and flour mixture and beat well. Pour into prepared pan. Bake for 20~25 minutes. Let cool.

Frosting

4  ounces cream cheese, room temperature

1/4 cup butter, room temperature

1 teaspoons vanilla

4 cups of powdered sugar, you might nee more

Whip the butter and cream cheese, mix in vanilla. Mix in powdered sugar, start with 2 cups and then add in more as needed. Frost bars.

Molten Chocolate Cakes

 

 

These are pretty simple to make and very decadent.  They only take 8 minutes or so in the oven, and you’ll want to eat them hot!

 

Molten Chocolate Cakes

4 tablespoons butter, and a little extra to butter ramekins

1 tablespoon flour

1/3 cup semi sweet chocolate chips

1 egg + 1 egg white

2 tablespoons sugar

Heat oven to 450 degrees. Butter 2 6oz ramekins.

In a small bowl melt the butter and chips for 30 second intervals stirring after each to melt, I did this twice.

In a bowl beat the eggs and sugar for 2 minutes. Add the chocolate mixture and beat. Beat in the flour. Divide into ramekins and bake for 8~10 minutes, until the top puffs up. Let cool for 15 seconds. Loosen with a knife and flip onto a plate. Dust with powdered sugar.

Oneida Cupcake Carrier Review

 

Oneida is a store that’s been around for a long time! I’ve always loved to shop for my flatware at Oneida. Oneida has lots of other things besides flatware, here are a few things I found~

 

HoHoHo Salad Plates, Set of 4

 

Snowmates Red Covered Latte

Snowmates Red Square Dinner Plate

I was excited to be able to choose something to review from Onieda so I choose~

Oneida Cupcake Carrier-2 Dozen

Gone are the days of messy cupcake transport! This cupcake carrier will bring up to 24 of your delicious creations along for the fun.

• Set Includes: 3 piece Bake n' Take cupcake pan, tray, & carrier

• Snap-tight lid with easy-carry handle

• Perfect for classroom parties, picnics or birthdays on the go

• Limited Lifetime Warranty

I love a one bowl cake that you can just whip up in a hurry and this recipe makes a nice dark chocolate cake or cupcakes.

Cocoa Fudge Cake

1 2/3 cup flour

1 1/2 cups sugar

2/3 cup cocoa

1 1/2 teaspoons soda

1 teaspoon salt

1 1/2 cups buttermilk

1/2 cup shortening

2 eggs

1 teaspoon vanilla

Heat oven to 350 degrees. Line 24 cup muffin tins with cupcake liners. Measure all ingredients into a mixer. Beat 1/2 minute at low speed scraping bowl. Beat for 3 minutes at high speed. Scoop into cupcake liners with a 1/4 cup ice cream scoop. Bake for 25 minutes. Cool and frost with your favorite frosting.

I picked the Onieda Cupcake carrier because it is always so hard to store cupcakes and take them somewhere. I love the Onieda Cupcake carrier! I needed to take cupcakes to a dinner at church and the carrier made the job so much easier. Everyone thought it was the neatest thing they had seen!

You can connect with Onieda on these social media’s, Facebook and Twitter.

~I received a product sample in order to write my review. I received no monetary compensation. All opinions expressed are mine.

Perfect Chocolate Cupcakes

 

I’ve always wanted a cupcake recipe that makes 12 cupcakes and now I have one! This is actually a cake my mother makes and she’s always called it a Wacky Cake because it doesn’t have any eggs. I like just being able to mix it in a bowl with no mixer, just as easy as a mix. This is a nice moist cake too!

Perfect Chocolate Cupcakes

1 1/2 cups flour

1/2 cup sugar

6 tablespoons cocoa

1 teaspoon soda

1/4 teaspoon salt

1 cup boiling water

6 tablespoons oil

1 teaspoon vinegar

1 teaspoon vanilla

Mint Frosting

1/4 cup butter, room temperature
1/4 cup vegetable shortening
2 cups powdered sugar
2 teaspoons mint and

few drops of green food coloring

 

Heat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners.

In a large bowl whisk all the dry ingredients. Pour the wet ingredients into the dry and mix with a wooden spoon until well mixed. Divide into cupcake liners. Bake for 20 minutes. Cool.

For Frosting

In a mixer beat the butter and shortening for 1 minute, add the mint extract and green food coloring, then slowly add the powdered sugar. Beat for 3 minutes on high.

Fit a pastry bag with a 1/2 tip and fill with filling. Pipe onto each cupcake.

Mayonnaise Chocolate Cake

                  

I’ve been wanting to try a mayonnaise cake for a while. What a great recipe to have on hand for when you’re out of eggs! I really like this cake because it’s easier than a mix! It also has just basic ingredients. I never seem to have eggs or sometimes oil when I want to use a mix, plus with this recipe you know just what’s in it. Have you ever looked at the extras in a mix?

Mayonnaise Chocolate Cake

2 cups flour (I added 2 more tablespoons for high altitude)

1 cup sugar

2 teaspoons soda

4 tablespoons cocoa

1 cup hot water

1 cup mayonnaise

1 teaspoon vanilla

Heat oven to 350 degrees. Spray a 9x13 pan with Pam.

In a large bowl whisk all the dry ingredients. Add the mayonnaise, hot water and vanilla and mix well with a wooden spoon. Poor into pan and bake for 30 minutes.

Sour Cream Chocolate Frosting

3 1/2 cups powdered sugar

3 tablespoons cocoa

1/2 cup sour cream

1/4 cup butter, softened

1 teaspoon vanilla

Mix all the ingredients and beat until fluffy, about 2 minutes. Spread on cake.

Mini Gingerbread Bundt Cakes

                        

 

I was really excited when I found this mini bundt pan set at D. I. (our local second hand store) recently. I knew just what I wanted to make in it first! These turned out nice and moist. I think gingerbread is such a great treat, it not to sweet and just bursts of fall!

Mini Gingerbread Bundt Cakes

1 1/2 cups flour

3/4 teaspoon ginger

3/4 teaspoon cinnamon

3/4 teaspoon chai spice, if you don’t have any leave it out

1/2 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1/2 cup shortening

1/4 cup packed brown sugar

1 egg

1/2 cup molasses

1/2 cup boiling water

Heat oven to 350 degrees. Spray a mini bundt pan set with Pam. Mine has 6, but this will only make 5. In a bowl whisk flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.

Pour batter into 5 of the little bundts. Bake at 350 degrees  for 20 to 25 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.

Chauncey’s Chocolate Cake

                          

This is a nice moist chocolate cake that I made for Chauncey’s birthday. I frosted it with whipped cream, but for the filling I added 1 double size Heath bar that I chopped up. Everyone loved his cake!

Chauncey’s Chocolate Cake

1 cup butter flavored shortening

1 3/4 cups sugar

3 eggs

1 1/2 teaspoons vanilla

1 1/2 cups milk

2  1/2 cups flour (I added 2 tablespoon for high altitude)

6 tablespoons cocoa (I used extra dark)

1 1/2 teaspoons soda

1 teaspoon salt

Heat oven to 350 degrees. Spray 2 8” pans with Pam . Whisk together the flour, cocoa, baking soda and salt. Set aside.

In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

Bake  for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

 

                            

Chocolate Chip Coffee Cake

Jennie has a really great lake nearby called Megunticook Lake (there are over 3000 lakes in Maine!). This is Sloan and Amelia making a sand castle.


Chauncey and Reese were having some fun in the sand too! Chauncey broke his arm when we came back to the lake on Thursday. Poor guy, it's his 4th broken arm, this time he fractured his radius right at the elbow. He broke it when he was trying to get up on the dock and he slipped, banging his elbow.

This is the finished sand castle. This is such a great place to play, lots of sand and the water is really shallow for a long way out. Jennie gave her kids the belly button rule, they can't let the water go past their belly button.

• This is a really great coffee cake, the cake is nice and moist and has such a great flavor because of the cream cheese. The topping is really yummy too! It is pretty easy to make, and I love baking it in a springform pan, it makes it nice and thick!
  
• 
  
• 
  
• Chocolate Chip Coffee Cake
• 
  
• 1 cup butter or margarine, softened
• 1 (8 ounce) package cream cheese, softened
• 1 1/4 cups sugar
  
• 2 eggs
• 1 teaspoon vanilla
  
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon soda
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 cup semisweet chocolate chips
• 1 teaspoon ground cinnamon
• 1/4 cup sugar
  
• 
  
• In a mixing bowl, cream the butter, cream cheese and 1-1/4 cups of sugar. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt with a whisk; add to creamed mixture alternately with milk. Pour into a greased 9-in. springform pan. Combine the chocolate chips, cinnamon and remaining sugar; sprinkle over batter.
• 
  
• Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely before cutting.

Sour Cream Chocolate Cake

Sloan has been asking me to make a chocolate cake for her so I came up with this recipe. I had some sour cream I wanted to use up and this cake has one cup in the cake and one cup in the frosting. It's super moist and chocolatey and the frosting is like chocolate velvet! This should satisfy her chocolate cake craving.....until at least next week...

Sour Cream Chocolate Cake

• 1 cup cocoa
• 1 cup boiling water
• 1 cup shortening
• 2 1/2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 3 cups flour
• 2 teaspoons soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• Heat oven to 350 degrees. Spray a large cookie sheet with Pam.
• 
  

Dissolve cocoa in water; let stand until cool. In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Whisk the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well. Add cocoa mixture; beat well.

Bake for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

• Frosting
• 
  
• 2 cups semisweet chocolate chips
• 1/2 cup butter
• 1 cup sour cream
• 1 teaspoon vanilla
• 4 1/2 cups powdered sugar sugar
• 
  

In a heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Remove from the heat; cool for 5 minutes. Place in a large mixing bowl; add sour cream and vanilla; beat until blended. Add confectioners' sugar; beat until light and fluffy.

Blueberry Bundt Cake

I made this for breakfast last Sunday Morning and my family loved it. I had bought the most gorgeous blueberries and I came up with this coffee cake which turned out to be perfect!

Blueberry Bundt Cake

2 cups sugar
1 cup oil
2 1/2 teaspoons vanilla
1/4 cup milk
4 eggs
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 350 degrees. Spray a bundt pan with Pam. In a bowl whisk the flour, baking powder and salt.

In a mixer beat the sugar, oil, vanilla and eggs. Mix int he dry ingredients. Pour 2/3 of the batter into the bundt pan. Add blueberry filling and cover with the rest of the batter. Bake for 55-60. Let cool for 10 minutes. Loosen cake with a knife and invert onto a platter. Frost with glaze.

Filling

2 cups blueberries
1/4 cup sugar

Glaze

1 1/2 cups powdered sugar
2 tablespoons butter, melted
milk

In a bowl mix the powdered sugar, vanilla and butter adding enough milk to make a good glaze.

Texas Sheet Cake

This is an old family favorite recipe. I love it because it's not a lot of work and it makes a lot!

Texas Sheet Cake

1 cup butter
1 cup water
4 tablespoons cocoa powder
2 cups flour
2 cups sugar
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk, I sour milk with vinegar
1 teaspoon baking soda

Icing

1/2 cup butter
4 tablespoons cocoa powder
5 tablespoons milk
4 cups confectioners' sugar
1 teaspoon vanilla

Heat oven to 350 degrees. Spray a 15x10 inch jelly roll pan with Pam.

Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.

To Make Icing

Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla. Beat well. Ice cake while icing is still hot.

Gooey Upside Down German Chocolate Cake

This recipe just spoke to me, well, I knew the family would love it! I found it over at Tidymom. I didn't have a German Chocolate Cake Mix, I just used a regular chocolate cake mix and it worked great. German Chocolate is just a milder chocolate, so use what you love. Next time I'm going to use my favorite chocolate cake recipe!

Gooey Upside Down German Chocolate Cake

1 cup coconut

1 cup pecans, chopped

1 box German Chocolate Cake mix

1 pound (4 cups) powdered sugar

1- 8oz cream cheese, softened

1 cup butter, melted

Heat oven to 350 degrees. Spray a 9x13 pan. Sprinkle coconut and pecans in bottom of pan

Prepare cake mix per box instructions, pour over coconut and pecans. Mix sugar, cheese and butter in medium bowl until well blended Pour/spoon over cake batter - do NOT mix in. Bake 50-55 minutes.

Metamorphosis Monday, A Giveaway and Strawberry Sheet Cake

Giveaway Time!

I have a really great giveaway for you! Josh over at Bluegala is letting me giveaway a top or dress (of Bluegala's choosing) to one lucky reader!


I love this little top! It has a great neckline for a show off necklace!




I love this little orange shirt! It would look great with a pair of jeans or capri's. It just screams summer!




I think this white dress would be cute with a little tee shirt under it!




I think this is a great little black dress.

Now for the rules! This first one is mandatory and none of your other entries will count if you don't sign up for Bluegala's newsletter. Just click over to Bluegala and look in the top left corner.

Also by signing up for the Bluegala Mailing list your name will be put in a giveaway at Bluegala for a $500 giveaway! Just leave me a comment saying that you signed up for the newsletter.

If you want more entries you can~(be sure and leave me a separate comment for each one below)

1)Become a follower of Songberries, top left corner.

2)Follow Bluegala on Facebook.

3)Follow Bluegala on Twitter.

4)Tweet the following ~ Win a @Bluegala top or dress at http://songberries.blogspot.com

5)Follow me on Facebook.

6)Follow me on Networked Blogs (top right side of my blog).

This giveaway is open for 30 days and will end on July 6. At that time I will choose a winner by random number generator. The winner will be able to choose the size of their winning dress or top.

Today I'm hooking up with Between Naps on The Porch for Metamorphosis Monday. I'm still working on a few more projects for our livingroom and so I thought I'd share a quick one with you.


This picture is a little hard to see, but this is a pineapple thing I've had for a long time and a candlestick that I bought at D.I.. I asked my sweet hubby to paint them black and glue them together. He had to file down the candlestick a little to make it fit right, but I thought he did a really good job!




I asked my sweet hubby to take a picture of the finished product and he took it outside to get a good shot. I kind of wanted a picture of it in our livingroom, but this is what you get!

I wanted to make a strawberry cake with fresh strawberries, but I couldn't find a recipe for what I wanted. I wanted fresh strawberries and no strawberry Jello. So I put my thinking cap on and came up with this recipe. I made it in a sheet cake pan because I think a thin piece of cake with a nice covering of frosting is yummy! I made a nice strawberry cream cheese frosting for this cake, and I think it turned out a winner.

Strawberry Sheet Cake

3/4 cup strawberry puree, room temperature (follows)
1/4 cup milk, room temperature
6 large egg whites, room temperature
1 tablespoon vanilla
2 1/4 cup cake flour
1 3/4 cup sugar
4 teaspoon baking powder
1 teaspoon salt
3/4 cup butter, softened

Preheat oven to 350 degrees and spray a sheet cake pan with Pam.

In small bowl, combine puree, milk, egg, vanilla and mix with a whisk until well blended. In another bowl whisk flour, sugar, baking powder and salt.

In a mixer at slow speed mix the dry ingredients and the butter until combined and resembling moist crumbs.

Add liquids and beat at medium speed for about 1 minute or until fluffy and well mixed. Stop the mixer and scrape down the sides of the bowl and beat for 1 more minute. Spread the batter into prepared pan.

Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Cool cake then frost.

Strawberry Puree

2 cups chopped strawberries

1 tablespoon sugar

Sprinkle the sugar over the strawberries and let sit for about 2 hours. I didn't want to wait that

long, so I put them in the microwave for about 1 minute. Microwaving it kind of gets the juices to come out faster. Dump it in the blender and puree. Measure out 3/4 cup and save the rest for the frosting.

Cream Cheese Frosting

4-5 cups powdered sugar

2 tablespoons strawberry puree

8 oz cream cheese, room temperature

Beat strawberry puree, cream cheese and 4 cups of powdered sugar until fluffy. Add more powdered sugar to get the desired thickness. Spread on cooled cake.

Perfect Party Cake for Jennie's Birthday

Today is my last day in Maine. This is a picture of Amelia and me at the park the other day. She was so cute, the other day she came over to me and said she had a secret. She whispered in my ear "don't call me Little Lia, call me Amelia!" I thought that was such a sweet way to tell me what she wanted to be called. Although I really liked Little Lia! This is the cool swing that the kids like at Belfast City Park.


This is the cake I made for Jennie's birthday the other day. It is a recipe that Jennie has made a lot, and she's said it's the best she's ever made. After making it, I totally agree! This cake is light and fluffy and so much better then a box mix, and it isn't really that much work! Jennie already had some lemon curd that she had canned, so that's what I used to fill each layer with, then I just sweetened some whipped cream with powdered sugar and added a little vanilla.

Perfect Party Cake

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons)butter, at room temperature
1/2 teaspoon pure lemon extract

Heat the oven to 350 degrees. Spray 2~9" cake pans with Pam.

In a large bowl, whisk the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat at medium speed for 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well mixed. Add the rest of the milk and eggs, beating until the batter is mixed, then add the last of the dry ingredients. Beat for another 2 minutes.. Divide the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch – a toothpick inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, un~mold them. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

I sliced Jennie's cake into four layers, then I spread each layer with lemon curd and frosted the whole thing with whipped cream.

Pineapple Cake can be a Non Fat Treat!

This is a really great cake recipe that my sister in law gave me years ago. I love this cake! If you don't add the topping, it's a great non-fat treat. I love it topped with fat free Cool Whip. I don't always add the coconut, but this time I did. This cake reminds me of spring!

Pineapple Cake

2 eggs
1 1/2 cups sugar
1 (20 oz) can crushed pineapple, un-drained
1 1/2 teaspoons soda
1/2 teaspoon salt
1 teaspoon vanilla
2-2 1/4 cups flour (high altitude, add the 1/4 cup flour)
1/2 cup coconut, optional
Topping, optional

Heat oven to 350 degrees. Spray a 9x13 inch pan with Pam.

In a bowl whisk the flour, soda and salt.

In a bowl with a wooden spoon mix the sugar, eggs and vanilla. Beat in the flour mixture. Pour into prepared pan. Sprinkle with coconut. Bake for 30 minutes.

Topping

In a small pan heat-

3/4 cup sugar
1/2 cup butter
1/4 cup milk
1/2 teaspoon vanilla

Heat until boiling and pour over warm cake.

Oh my gosh, I find a giveaway that I'm not sure I even want to share with you! Ok, I will, but just remember how nice I am, ok?




My sweet hubby would love it if I won this!

Heat over to My Sweet Savannah for all the details!






There is another great giveaway over at Tattertots and Jello. You could win something from Down East Basics Spring line!