Pineapple Cake with Cream Cheese Frosting and Almonds

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 2/3 cups sugar
• 2 large eggs
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 20-ounce can crushed pineapple in syrup
• 1 cup chopped almonds, toasted
• 10 ounces cream cheese, room temperature
• 1 2/3 cups powdered sugar

1. Preheat oven to 350F.
2. Butter and flour 13 x 9 x 2-inch baking pan.
3. In medium bowl, combine flour, baking soda, ginger and salt.
4. In large bowl, beat 1 2/3 cups sugar, eggs and 1/4 cup butter until fluffy.
5. Mix in pineapple with syrup and 1/2 cup almonds, then dry ingredients.
6. Transfer to prepared pan.
7. Bake cake until tester inserted into center comes out clean, about 40 minutes.
8. Transfer to rack; cool 20 minutes.
9. Beat cream cheese, powdered sugar and remaining 1/4 cup butter in medium bowl to blend.
10. Spread frosting over warm cake.
11. Sprinkle with remaining almonds.

flour, baking soda, ground ginger, salt, sugar, eggs, unsalted butter, pineapple, almonds, cream cheese, powdered sugar

Taken from www.epicurious.com/recipes/food/views/pineapple-cake-with-cream-cheese-frosting-and-almonds-5669 (may not work)