“My husband's godmother made this pineapple cake whenever we visited her in the Catskills,” wrote reader Ruth M. Werner. “We think of her whenever we make this easy, delicious dessert.”
FOR THE CAKE:
Preheat oven to 350°; set rack to middle position. Butter and flour two 8-inch cake pans. Pour pineapple into a strainer over a bowl. Press with a spatula; set aside.
In a large mixing bowl, whisk together flour, sugar, salt, baking soda, and baking powder. Add vegetable oil, almonds, eggs, vanilla, and drained pineapple. Beat until smooth. Pour into prepared cake pans and bake until top is nicely browned and a toothpick emerges clean, 35 to 45 minutes. Cool on wire racks to room temperature while you prepare the icing.
FOR THE ICING:
Clean out mixing bowl, then add cream cheese and butter and beat together. Add sugar and vanilla. Beat until smooth. Chill until cake reaches room temperature. Ice cake and sprinkle with almonds. Chill until ready to serve.