Rosemary Pineapple Cake - cooking recipe

Ingredients

2 cups flour
2 cups sugar
1 cup pecans, chopped
1 (20 ounce) can crushed pineapple, undrained
2 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
2 teaspoons vanilla
2 eggs
8 ounces cream cheese
1/2 cup margarine or 1/2 cup butter
2 cups powdered sugar
2 teaspoons vanilla

Preparation

Preheat oven to 350-degrees F.
Combine all cake ingredients (flour- eggs) in a large bowl and mix well with a wooden spoon.
Pour batter into a greased and floured 9 x 13-inch pan.
Bake 45-55 minutes or until done (tested with a toothpick- if it comes out clean when inserted in the middle of the cake the cake is done).
Let cake cool.
While cake is cooling prepare frosting by mixing frosting ingredients (cream cheese- vanilla) together until smooth and spreadable.
Spread on cooled cake.
Refrigerate cake before serving and/or refrigerate leftovers.