Pineapple Vanilla Bean Cake

• 20 oz crushed pineapple w/ juice
• 2 c sugar
• 2 c flour
• 2 tsp baking soda
• 2 eggs, slightly beaten
• 1 tsp vanilla extract
• seeds from 1 vanilla bean
• Icing:
• 4 Tbsp margarine
• 8 oz 1/3 fat cream cheese
• 8 oz regular cream cheese
• 2 tsp vanilla
• 2 c powdered sugar

1. Preheat oven to 350 degrees. Grease and flour one 9x13 pan or two 8" cake pans. Set aside.
2. Blend pineapple and juice in blender for one minute or until finely crushed. Pour into mixing bowl. Split vanilla bean lengthwise and scrap with knife blade to remove seeds. Add vanilla seeds and remainder of ingredients to mixing bowl; beat on medium speed with pineapple until just blended. Pour into prepared pans and bake 30 or 40 minutes or until done. Let cool. Remove from pans.
3. Prepare icing. Blend all ingredients together until smooth. Frost cake with icing. Optional suggestion: Toast coconut flakes in oven until lightly golden in color. Cool. Sprinkle lightly over top of cake or press gently into sides of cake.

pineapple w juice, sugar, flour, baking soda, eggs, vanilla, vanilla bean, icing, margarine, cream cheese, regular cream cheese, vanilla, powdered sugar

Taken from www.epicurious.com/recipes/member/views/pineapple-vanilla-bean-cake-1211017 (may not work)