Recipe information
Yield
Serves 12 to 15
Ingredients
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/4 teaspoon salt
1 2/3 cups sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, room temperature
1 20-ounce can crushed pineapple in syrup
1 cup chopped almonds, toasted
10 ounces cream cheese, room temperature
1 2/3 cups powdered sugar
Preparation
Step 1
Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. In medium bowl, combine flour, baking soda, ginger and salt. In large bowl, beat 1 2/3 cups sugar, eggs and 1/4 cup butter until fluffy. Mix in pineapple with syrup and 1/2 cup almonds, then dry ingredients. Transfer to prepared pan. Bake cake until tester inserted into center comes out clean, about 40 minutes. Transfer to rack; cool 20 minutes.
Step 2
Beat cream cheese, powdered sugar and remaining 1/4 cup butter in medium bowl to blend. Spread frosting over warm cake. Sprinkle with remaining almonds.
