Pineapple Cake and Cream Cheese Icing

The first time I’ve seen a recipe actually call for egg substitute.

From the box of S.H. of Marshall, Missouri.

Pineapple Cake

1 can (20 oz.) unsweetened crushed pineapple (w/ juice)
2 c. unbleached flour
1 c. sugar
2 tsp. baking soda
1/2 c. egg substitute (equal to two eggs)

Preheat oven to 350 deg. F. Mix all ingredients and pour into a 9×13 pan that has been sprayed with non-stick coating. Bake for 30-35 minutes.

Cream Cheese Icing

1 small box sugar free vanilla instant pudding
2 c. skim milk
6 oz. cream cheese (fat free or light)

In small bowl combine pudding and milk. Beat on low speed till well mixed. Add cream cheese and beat till smooth.

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