Two by Two – 2 X 2 Cake
2002-05-29- Course: Cakes & Candy
- Yield : 1
- Servings : 12 servings
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 55m
-
Add to Recipe Box
A quick, easy and delightful scratch cake. Called a 2×2 because all ingredients are an increment of the number 2.
Fresh pineapple can be substituted for canned pineapple (and vice versa) in equal measure.
Place 1 cup of pineapple chunks in a blender and put it on “chop” setting for 30 seconds. Pour out the crushed pineapple into a separate bowl.
In addition, when making pineapple juice in a juicer, you get about 1.5 cups or 11 ounces from 1 pound of prepared pineapple.
It takes about 1/3 of a pineapple to make 1 cup of fresh juice. You could also combine one cup fresh and one cup canned.
Ingredients
- 2 cups flour
- 2 cups sugar
- 2 cups chopped pecans
- 2 cups crushed pineapple with juice
- 2 eggs
- 2 tsp baking soda
Directions
Step 1
Preheat oven to 350 degrees.
Step 2
In a large glass bowl, mix all ingredients and pour into a well-greased 13x9 pan.
Step 3
Bake at 350 degrees for 40 minutes.
Average Rating
(5 / 5)
1 person rated this recipe
7163
Comments