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PINEAPPLE CAKE

2 eggs
1 (20 oz.) can crushed
pineapple
2 c. all-purpose flour
1 c. sugar
1 c. brown sugar
2 tsp. baking soda
1 c. chopped walnuts

In large mixing bowl, beat 2 eggs until they're light
and fluffy. Add the contents of a 20 ounce can of crushed
pineapple (undrained), flour, sugars and baking soda. Mix by
hand so you don't get air bubbles or cake might fall. Pour
into ungreased 13 x 9 x 2-inch pan. Bake at 350 degrees for 45 to 50
minutes. After cake cools, frost with Cream Cheese Ginger
Frosting.

Cream Cheese Ginger Frosting:
3 oz. pkg. cream cheese,
softened
1/4 c. butter or margarine,
softened
1 tsp. vanilla
2 c. powdered sugar
1/2 tsp. ground ginger
In small mixer bowl, beat together the cream cheese,
butter or margarine and vanilla. Gradually add 2 cups of
powdered sugar and ground ginger. Beat with mixer until
frosting has a nice smooth consistency.

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