Easy Pineapple and Walnut Cake

No electric beaters required! Simply just mix, all in one bowl with a large metal spoon!

what you’ll need

2 cups self raising flour

1 cup caster sugar

1 cup raw sugar

2 eggs

1 tin crushed pineapple

1 tablespoon vanilla

2 cups roughly chopped walnuts

frosting

1 block cream cheese

¹/₂ cup butter

1 ¹/₂ cups icing sugar

1 teaspoon vanilla

 method

Preheat oven to 180oC, lightly oil ( spray oil) a 20 x 30 cm pan.

To a large bowl add flour, sugars, pineapple (and the juice), eggs, vanilla and walnuts. Mix well with a large metal spoon.

Pour the batter into the prepared pan and cook for 35 minutes or until the top springs back with touched.

Allow to cool in the pan for 10 minutes before turning out  to a cake rack.

For the frosting, beat butter, cream cheese and vanilla until smooth. Gradually add the icing sugar (¹/₂ cup at a time), beating  well after each addition.

Slice the cake into 20 pieces, 4 x 5 equal slices. Decorate with frosting and extra walnuts.

 Tips:

 * If cake is browning to quickly (check after 30 minutes),  place a sheet of foil lightly over the top. It will take the full 35—40 minutes to cook through.

* Have the cream cheese and butter refrigerated before making the frosting otherwise it may go runny. Avoid over beating, mix until just fully incorporated.

* The frosting can be thickly spread directly over the cooked cake, and then sliced afterwards.