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Pineapple Loaf Cake

Cinnamon and nutmeg spice up this deliciously moist snack cake from Kay Bakanec of Londonderry, New Hampshire. "It's similar to carrot cake, but much easier because you don't have to grate all those carrots," says Kay.

6 ServingsPrep: 15 min. Bake: 30 min. + cooling

Ingredients

1 egg
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 can (8 ounces) crushed pineapple, undrained
FROSTING:
1 package (3 ounces) cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
2/3 cup confectioners' sugar
1/3 cup chopped walnuts

Directions

In a small bowl, beat the egg, sugar and vanilla. Combine the flour,
cinnamon, baking soda and nutmeg; add to egg mixture alternately
with pineapple. Beat just until combined.
Pour into a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at
350° for 30-35 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan
to a wire rack to cool completely.
For frosting, in a small bowl, beat the cream cheese, butter and

2 of 2

Pineapple Loaf Cake (continued)

Directions (continued)

vanilla until fluffy. Gradually beat in confectioners' sugar until
smooth. Spread over top and sides of cake; sprinkle with walnuts.
Yield: 6 servings.

Nutrition Facts: 1 piece equals 411 calories, 16 g fat (7 g saturated fat), 66 mg cholesterol, 217 mg sodium, 63 g carbohydrate, 1 g fiber, 6 g protein.