Name: Pineapple Nut Cake
Ingredients: 1 c Sugar; 1 Stick margarine; melted; 1 ts Soda; 1/2 ts Butter flavoring -or-; 1 ts Vanilla flavoring; 2 c Flour; 2 Eggs; 1 cn (no. 2) crushed pineapple; 1 Stick margarine; 6 tb Milk; 1 Box confectioner's sugar; 1 c Chopped nuts or toasted coconut

God is particularly interested in our joy. He tells us, “Be glad in the Lord, and rejoice, O righteous, and shout for joy, all you upright in heart!” (Psalm 32:11). When the church gathers, the sense of confident joy in God should be pronounced. When we fail to demonstrate delight and satisfaction in God, we’re not only dishonoring God, we’re disobeying Him. More than anyone else on earth, Christians have a reason to celebrate.

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Cake	12	Servings

INGREDIENTS

1	c	Sugar
1		Stick margarine; melted
1	ts	Soda
1/2	ts	Butter flavoring -or-
1	ts	Vanilla flavoring
2	c	Flour
2		Eggs
1	cn	(no. 2) crushed pineapple
1		Stick margarine
6	tb	Milk
1		Box confectioner's sugar
1	c	Chopped nuts or toasted coconut

INSTRUCTIONS

TOPPING
Cream margarine, sugar; add eggs. Add flour, soda, flavoring and salt; mix
well. Add pineapple. Pour into a flat pan, bake at 350 degrees until done,
about 20 to 25 minutes. Spread topping on cake when cake is still slightly
warm.
Blend all ingredients, except nuts and coconut, together. Spread on cake;
top with nuts or coconut.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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