Simple, Sweet, Pineapple Cream Cheese Squares

I'm a great believer that food does not have to be complicated or have a multitude of ingredients in order to be tasty or appreciated.  This little cake is a perfect example.

If you want something simple and sweet, you don't have a lot of time or a lot of ingredients, these sweet pineapple-filled squares are delicious. I'm not joking when I say they're sweet; this little square of scrumptiousness will more than likely satisfy the most demanding sweet tooth.

This is a thin cake, made in a small jelly roll pan.  The recipe calls for a half sheet pan, which measures 15 inches by 11 inches, so this is a good sized cake for to make for a crowd.  Good news is, even if you don't have a crowd, the cake keeps nicely, if well wrapped, for a couple of days in the fridge.  Just let it come to room temperature before serving.

PINEAPPLE CREAM CHEESE SQUARES

Preheat oven to 350 degrees Fahrenheit.  Grease a jelly roll pan or half-sheet cake pan.

In  a large bowl, combine all the ingredients in the order given:
1 20-ounce can crushed pineapple with its juice**
2 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
2 cups all-purpose flour
dash salt

 Mix ingredients and then spread evenly into pan.  Bake for 20 minutes, being careful not to overbake.  When cool, frost with cream cheese frosting

CREAM CHEESE FROSTING

8 ounces of cream cheese, softened at room temperature
1 stick (1/4 pound, 8 tablespoons) butter
1/2 teaspoon vanilla extract
dash salt

Cream together and then add 2 cups of powdered confectioners' sugar.  Mix well and spread on cooled cake.  Add chopped nuts as desired,

Cut into squares to serve.

COOK'S NOTES:   I didn't have a 20 ounce can of crushed pineapple, but I did have a 20 ounce can of pineapple rings.  I whizzed it through my mini food processor and it worked a charm.