Serendipitea Cake

12

Cake: 1- 20 oz. can of crushed pineapple in its own juice, undrained 2 medium ripe bananas 1 Cup Splenda granulated sugar for baking 1 cup granulated sugar 2 large eggs 1 teaspoon. pure vanilla extract ½ teaspoon. salt 1 cup of White Whole Wheat Flour 1 cup unbleached all purpose flour 1 teaspoon. baking soda

In Cuisinart stand mixer, using the flat paddle, blend pineapple, banana, sugars, eggs, and vanilla. Sift flour mixture and add to batter. Stir just to blend. Pour batter in to greased 9 x 13 pan. Bake at 350 F. for 30 minutes. Cool. Frosting: Combine 1 stick of softened unsalted butter, 8 oz. package of soft Neuchatel cream cheese, 1 teaspoon. pure vanilla extract, and 2 cups sifted confectioners sugar. Beat until fluffy. Spread over cooled cake. Store refrigerated.