16 ounces (about 1 1/2 cups) pork and beans
8 ounces crushed pineapple, undrained
2 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup oil
Cream Cheese Frosting8 ounces cream cheese, at room temperature
1/2 cup (1 stick butter) at room temperature
2 teaspoons vanilla extract
1 1-pound box confectioners' sugar
1 16-ounce bag pecans, finely diced, reserving one half cup for decoration
Preheat oven to 350 degrees Fahrenheit. Generously grease and flour two cake pans. The original directions do not include the size; I used two 8 inch x 2 inch pans, but found the cooking time listed to be too short. A 9-inch cake pan would probably be better.
In a blender of food processor combine the baked beans and the undrained can of crushed pineapple. Process until it's a smooth puree. Set aside.
In a large mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Add the eggs, sugar, and oil. Beat at medium speed for two minutes.
Add the bean-pineapple mixture and beat until combined.
Pour into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. (Because my pans were smaller than what was probably intended, I baked mine for an additional 15 minutes or so and had to cover the cakes with tinfoil to prevent over browning.)
Remove from pans and cool thoroughly on racks.
To make the frosting: For the smoothest frosting, make sure that your cream cheese and butter are at room temperature so that when you beat them there won't be any hard chunks. Put the cream cheese and butter in a medium sized bowl and beat with an electric mixer until well combined. Add the vanilla, beat to combine. Add the confectioners' sugar, stirring with a spoon to combine in the beginning to prevent the sugar from flying all over your work space, and then using your mixer to thoroughly blend together. Add the chopped pecans (remembering to hold back one half cup).
When the cakes are cooled, level the tops of the cakes if you need to, and place the topside of the cake facing the bottom of the plate (bottom side is facing up towards you). Frost. Do the same with the second cake. Frost the top and the sides. With the one half cup of reserved pecans, liberally sprinkle the top.