This is one of the tasty recipes in my fun and creative Pork and Beans series. Give this a try, you won't be sorry!
Originally stated to be a bar cookie, I serve them as cake squares. You can see from the pattern that these squares fall into that "just another little bite" category!
Pineapple Spice Cake Squares
adapted from: creative cooks everywhere!
(recipe found on the internet)
1 16 oz can pork and beans
8 oz can crushed pineapple - do not drain
1 c brown sugar
1/2 c sugar
1/2 c oil
2 t vanilla
2 c flour
2 t pumpkin pie spice
1 t baking powder
2 t baking soda
1/2 t salt
1 c walnut pieces
Empty beans into a bowl and mash until smooth using a potato masher. Add sugars, eggs oil and vanilla. Beat well. stir in pineapple.
In another bowl, whisk together all of the dry ingredients. Add to the pineapple mixture, combine to mix, then beat well until smooth. Remember there are pieces of pineapple in the batter, and the batter will not be perfectly smooth.
Pour batter into a prepared 11/17 inch jelly roll pan. You will need to spread batter to corners of the pan. Sprinkle walnut pieces over the batter. I only put walnuts on half, because we have some folks that are not nut eaters!
Bake 25 - 30 minutes or until done. This bakes up a bit dark, from the brown sugar.
Do not be alarmed.
4 oz cream cheese
1/2 stick butter
2 t vanilla
2 -21/2 c powder sugar
1 - 2 T milk
Beat cream cheese, butter and vanilla together. Add 2 c of the sugar and 1 T milk. Beat smooth, adding more sugar or milk for a soft and creamy frosting.
Because it would be very difficult to tell which half of the pan had walnuts after the frosting spread, here is a neat trick to keep track of where to cut, with or without walnuts.
Divide the frosting equally between the two sides of the pan. Spread the frosting on the "walnut" side, and add a few more walnut pieces to declare that the walnut side.
Then spread the other side of the pan.
As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!