Ingredients:
2 cups flour
1 1/2 cups sugar
1/2 cup vegetable oil
1/2 cup chopped almonds
2 eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 (20 ounce) cans crushed pineapple with juice, drained
1 (8 ounce) packages cream cheese
1/2 cup butter
1 1/2 cups confectioners’ sugar, sifted
1 teaspoon vanilla
1/2 cup finely chopped almonds
Directions:
Cake: Combine all ingredients in a large bowl. Beat until smooth, then pour into greased and floured 13×9-inch baking pan.
Bake at 350F until a toothpick inserted in center comes out clean, about 45 minutes. Cool and frost.
Icing: Cream cheese and butter together; add sugar and vanilla. Beat well until smooth. Ice cake and sprinkle almonds on top.
Store cake in refrigerator until ready to serve.
Servings: 16
Time preparation: 20 min.
Time total: 65 min.