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Dorothy Blevins Cake
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Description
This is a recipe that my paternal grandmother stumbled upon at some quilting circle or Bible study in Anderson, Indiana, sometime in the mid-50s. Although my grandmother has since gone the way of the crazy and only eats quinoa and pumpkin seeds (OK not really, but you know what I mean), this recipe remains a fixture in our family menu.
Ingredients
- FOR THE CAKE:
- 2 cups Flour
- 1-½ cup Granulated Sugar
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- 1 teaspoon Vanilla
- 2 whole Eggs
- 20 ounces, fluid Can Crushed Pineapple With Juice
- _____
- FOR THE ICING:
- 8 ounces, weight Cream Cheese
- ½ cups Butter
- 1 teaspoon Vanilla
- 1-¾ cup Powdered Sugar
Preparation
Preheat oven to 350F and grease a 9×13 pan. Mix all the cake ingredients in a large bowl until thoroughly combined. Pour the batter into the pan and bake until lightly browned and a toothpick comes out clean. Cool in the pan until it comes to room temperature.
When cake has completely cooled, whip cream cheese and butter together until smooth. Add vanilla, then powdered sugar and mix on medium until combined. Turn the mixer to high until the icing is smooth and slightly fluffy.
Bonus: you can add walnuts (super yummy). Another bonus: there’s always a little icing left over.
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