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

Makes 12 to 15 servings.

Recipe courtesy of Vermont Cheese Council.