Penny’s Hawaiian Cake

• 2 cups sugar
• 2 cups flour
• 2 eggs
• 2 tsp. Baking soda
• 1 can crushed pineapple (juice and all)
• ½ cup crushed walnuts (I never use ½ cup, I always use 1-2 cups crushed)

Preheat oven to 350 degrees.

Mix eggs and sugar with mixer. Add pineapple (use slow speed, it’s messy). Gradually add flour. Lastly add the baking soda and nuts. Turn into a 9x13 inch pan that has been sprayed generously with baking spray.

Bake at 350 degrees for approximately 40 minutes. Check the top of the cake after 30 minutes and if it springs back when lightly touched, it's done.

Frosting:

****(I use the Lite Cool Whip and I buy the 12 oz. bowl but don’t use it all) I've found 8oz.but never 9oz.

****(You don’t have to use the Sugar Free Fat Free pudding, but it HAS to be INSTANT)

• 9oz Cool Whip
• 1-8oz cream cheese (room temperature)
• 1 box of Sugar Free, Fat Free, Instant Vanilla Pudding or French Vanilla
• 1 can crushed pineapple (juice and all)

Beat the cream cheese until smooth with a beater. Add the crushed pineapple and continue mixing slowly (it's sloppy). Work quickly as the pudding thickens the mixture quickly. Then you fold in by hand the Cool Whip until the mixture is even. You should have a wonderful fluffy mixture that is sweet and yellowish.

I take a few of the nuts and crush them for the topping. You have to refrigerate the cake.