One 13″ x 9″ cake or about 24 cupcakes
This recipe comes, via my sister Linda, from a cookbook compiled by the Red Hill Fire House in Red Hill, Pennsylvania. This cake does not need frosting; it is not dry at all. She put the Cool Whip frosting on it, and it’s to die for.
2 Cups Sugar
2 Cups Flour
2 Teaspoons Baking Soda
1 Can Crushed Pineapple (20 oz)
1 Container Cool Whip Cream Cheese Frosting, if desired.
Throw all in a bowl and mix. Pour into greased and floured pan(s). If making cupcakes, fill these a little more full than usual—about 3/4 full instead of 2/3.
Bake cake for 30 to 40 minutes; cupcakes for 20 minutes, until the top is light golden brown.
Strange about what happened to that missing cupcake. The ones in the picture are not yet frosted.