Moist Pineapple Nut Cake

• 1 cup brown sugar
• ½ cup sugar
• 2 cups flour
• 2 tsp baking soda
• ½ tsp salt
• 2 eggs
• 1 Tbsp vanilla
• 20 oz can crushed pineapple with juice
• ¾ cup nuts, your choice, chopped
• 1 cup dried cranberries or raisins
• Nutty Cream Cheese Frosting, see recipe below.

1. Preheat oven to 350 degrees F. 
2. Grease and dust with flour a 9x13 baking dish. 
3. Mix together sugars, flour, soda and salt; add eggs, vanilla, and pineapple with juice; blend well. 
4. Add nuts and dried cranberries, blend well. 
5. Bake 30 to 45 minutes or so, until knife inserted in center comes out clean. 
6. Cool a bit, then frost.

Nutty Cream Cheese Frosting:

• 8 oz cream cheese, room temperature
• 2 cups powdered sugar
• ½ stick butter, ¼ cup
• 3 finger pinch salt
• ¾ cup nuts, your choice, chopped
• 1 Tbsp vanilla
• 1 to 2 Tbsp hot water or so

1. Cream together cream cheese and butter; cream in powdered sugar, salt and vanilla. 
2. Mix in nuts and 1 Tbsp hot water at a time until you reach desired consistency. 
3. Spread over warm cake. 
4. Serve.

Variation: 

may use shredded coconut in place of, or in addition to nuts.