A can, a pan, a pineapple cake (ELIZABETH PUDWILL, 5/18/07, Houston Chronicle

PINEAPPLE CAKE WITH CREAM CHEESE ICING

* 1 3/4 cups granulated sugar
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 2 eggs
* 1 (20-ounce) can crushed pineapple with the juice
* Sliced strawberries, for garnish (optional)

Grease and flour (or spray with baking spray) a 9- by-13-inch baking pan. Preheat the oven to 350 degrees.

Mix all the ingredients together, except for the strawberries, with a wooden spoon.

Spread the batter evenly in the prepared pan.

Bake 30 to 40 minutes, or until the center springs back when lightly touched.

When cool, ice with Cream Cheese Icing. (Recipe follows.)

Garnish with sliced strawberries, if desired. Refrigerate the cake until you are ready to serve it.

Cream Cheese Icing:

* 4 tablespoons ( 1/2 stick) butter
* 1 (3-ounce) package cream cheese
* 1 1/2 cups confectioners' sugar, sifted
* 1 cup chopped pecans

Beat the butter and the cream cheese in a small bowl until well-combined and creamy with no lumps.

Add the confectioners' sugar a little at a time.

Stir in the pecans or, if you prefer, sprinkle them on after you have frosted the cake.