This old fashioned cake is moist, dense and delicious. The pork and beans (yes! pork and beans!) gives this cake a texture that is really melt-in-your-mouth. And the great news is that it’s even better the next day or two after baking it.

Ingredients
Cake
4 eggs
1 cup vegetable oil
1 - 8oz. can crushed pineapple (drained or undrained)
1 - 15oz. can pork and beans (drained and mashed)
2 cup flour
2 cup sugar
2 teaspoon soda
1/2 teaspoon salt
1 teaspoon baking powder
1 cup chopped nuts

Cream Cheese Frosting
1 - 8oz. package cream cheese, softened
1 - stick butter, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla

Directions
Preheat oven to 350°F.

Sift all dry ingredients together.

Mix eggs and oil into dry ingredients. Add beans, pineapple and nuts. Mix well. Pour into greased and floured 10” tube pan.

Bake at 350° for 45-60 (I bake closer to 60). Cool completely before frosting or sprinkling with powdered sugar.

While cooling make the frosting. Mix together cream cheese, butter and sugar.

Add vanilla. Mix well and spread on cake.

Tips
If you chose to leave pineapple undrained you will bake your cake closer to 60 minutes. If you drain the pineapple it will take closer to 45 minutes. Also, always remember to bake a bundt cake on the lower rack of the oven.



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