Pumpkin Angel Food Cake and Topping

I first made this dessert from a magazine clipping in 2002.  I changed a few things and used four 7-½ inch loaf pans to make the cake so it would be easy to freeze some of the cakes for later use.  My husband and daughter loved this dessert.

PUMPKIN ANGEL FOOD CAKE AND TOPPING
1 cup canned pumpkin (not pumpkin pie filling)
1 tsp. vanilla
½ tsp. cinnamon
½ tsp. nutmeg
1/8 tsp. ginger

16 oz box of Betty Crocker One-Step Angel Food Cake Mix

Preheat oven to 350 degrees F

In a small bowl, whisk together the pumpkin, vanilla, cinnamon, nutmeg and ginger.

In the large bowl of an electric mixer, beat the angel food cake mix with the amount of water and according to the directions specified on the back of the box

By hand, fold 1/3 of the pumpkin mixture into the cake batter and then the remaining mixture 1/3 at a time.

Spoon into ungreased tube pan or loaf pans.

Bake in a preheated 350 degree F oven according to the directions on the cake mix box.  I used four 7-½ inch loaf pans and baked for 30 minutes.

Place loaf pans on side on a rack to cool completely for about one hour.

Using a knife, loosen sides of cake from pans and pull up gently from the bottom to remove cakes from pans.

PUMPKIN CREAM TOPPING
5 oz. low-fat cream cheese
½ cup canned pumpkin (not pumpkin pie filling)
½ cup granulated sugar
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
2 cups reduced fat frozen whipped topping, thawed

Combine cream cheese, pumpkin and sugar, beat in spices and flavorings.  A food processor is good for this.  Place pumpkin mixture in a medium bowl and fold in thawed whipped topping.

Cover and refrigerate until ready to serve.
Yield:  15 servings

According to my DietPower software:
15 servings of cake without topping = approx. 125 calories per serving
15 servings of cake with 3 Tblsp. topping = approx. 225 calories per serving

The cake and/or topping can be placed in freezer containers and frozen with good results.  Nice to have a quick dessert ready in the freezer.

A good way to use for leftover cake:

PUMPKIN APPLE TRIFLE

In a small skillet, melt 1 Tblsp. Butter and add 2 cups of apple slices.  Cook for 5 minutes, then add 1 Tblsp. Brown sugar, ¼ tsp. cinnamon and 1/8 tsp. nutmeg and cook and stir for another 5 minutes.  Let cool.

Break a slice of Pumpkin Angel Food Cake into cubes and place in a dessert dish.  Sprinkle 1 teaspoon of Apple Jack, brandy or orange juice over the cake.  Spoon 1/6 of the apple mixture on top.  Add 2 Tblsp. of whipped topping and a pecan half on top of the apples.  Repeat for 6 servings.  Serve at room temperature or chilled.

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Orange One-Egg Cake, a 1940s Recipe

One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

It seems that every cookbook from the 1940s included a recipe for “One-Egg Cake” or “Busy Day Cake” that produced an easy, economical suppertime dessert.

The woman who kept this small recipe journal entered the recipe for One-Egg Cake twice.  On one, she noted that it was from “Mom”.

On the second one, she didn’t acknowledge Mom but did give more complete directions which I thought were a little strange:

“Mix dry junk together.  Then vanilla and 1 egg (rotten if so desired).  Gradually add milk or you’ll have lumpy batter.”

I have a very clear memory of the 1930s-40s, and never heard of anyone using a rotten egg.  I assume it was her idea of a joke.

For my version, I had four big oranges that I needed to use and substituted 1 cup of fresh orange juice for the milk, added 1 tsp. grated orange peel, and omitted the vanilla to make an Orange One-Egg Cake. I used the freshest egg I could find.

ONE-EGG ORANGE CAKE – A 1940s RECIPE

• 2 cups all-purpose flour
• 2-½ tsp. baking powder
• 1 tsp. salt
• 1/3 cup shortening
• 1-¼ cups granulated sugar
• 1 egg
• 1 tsp. grated orange peel
• 1 cup orange juice

Preheat oven to 350 F degrees for metal pans, 325 degrees F for glass dishes.
Grease and flour a 9-inch pan or dish.

When I have fresh oranges, I like to wash and dry them, grate the peel on a large piece of waxed paper and juice the oranges.  I use what I need for the recipe and the remainder is frozen for another time.

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In the large bowl of an electric mixer, cream the shortening, sugar, egg, and orange peel.

Add the dry ingredients alternately with the orange juice, beating well after each addition.  Begin and end with dry ingredients.

Pour batter into a greased and floured 9-inch pan and bake @ 350 degrees F (325 degrees F for glass dishes) for 30-35 minutes or until cake tests done when a tester is inserted in the center.

Cool in the pan on a wire rack.

Leave in the pan and frost the top with a 1940s version of Orange Frosting:

ORANGE FROSTING

• ¼ cup margarine, softened
• 2 cups powdered sugar
• 3 Tblsp. orange juice

Beat together the margarine and powdered sugar.  Add the orange juice gradually.  If necessary, add a tiny bit more juice or sugar until frosting is of good spreading consistency.

Yield:  6 to 9 servings

This is a nice soft cake with a bright orange flavor.  It would make a good cake for a picnic or cookout.

A 1940s era dishtowel

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Hummingbird Cake and Cream Cheese Frosting

This recipe is from several similar ones, adapted  to make a slightly smaller cake.  It’s still a big, rich, delicious dessert.  I first baked the cake in the early 1980s when my mother came to the house for lunch.  It was one of her favorites and although I consider it more of a “girlie” cake, my husband also loved it.

HUMMINGBIRD CAKE

• 2 cups flour
• 2 cups granulated sugar
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• 2 eggs, beaten
• ½  cup vegetable oil (canola)
• 1/2 tsp vanilla
• 2/3 cup crushed pineapple, undrained
• 2/3 cup chopped pecans
• 1/3 cup mashed banana

Preheat oven to 375 degrees F
Grease and flour a 10-cup Bundt pan

NOTE:  DO NOT USE ELECTRIC MIXER TO MAKE CAKE

Whisk together the flour, sugar, salt, soda and cinnamon in a large mixing bowl.

Add beaten  eggs and oil, stirring until dry ingredients are just moistened.

Stir in vanilla, pineapple, pecans and banana.

Spoon into prepared pan – batter will be quite thick.

Bake @ 350 degrees F for 25-30 minutes until cake tests done when a tester is inserted in the center.  Cool 10 minutes before removing from pan to cool on wire rack.

If some of the cake sticks to the pan, just pull it off and stick it on the cake – it will be covered by frosting.  Cool completely before frosting.

Cream Cheese Frosting for Hummingbird Cake:

• 4 oz pkg cream cheese, softened
• 1/4 cup butter (not margarine), softened
• 2 cups confectioners’ (powdered) sugar
• 1 tsp vanilla
• 1/4 cup chopped pecans

Beat the cream cheese and butter with electric mixer until light and fluffy.  Add confectioners’ sugar gradually and beat until smooth.  Add vanilla.  Stir in chopped pecans.

Frost cake.  I just did a rustic layer of frosting on the top and slightly over the sides.

Servings:  8-12.  This cake is very moist and sweet – a small slice is satisfying, but who can resist a big slab?

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Peppermint Candy Cake – a 1940s Recipe

One of my Christmas gifts was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

Here is a nice cake that will use up some of your leftover peppermint candy canes.  Crush the candy as fine as possible by putting it in a plastic bag and hitting it with the flat side of a mallet.

The candy softens when the cake is baked but the pieces sprinkled on top can be a little crunchy.  The next time, I think I’ll substitute peppermint decorative sugar for sprinkling on top.

There were no directions for mixing the cake, pan size or baking time, so this is how I made it.

PEPPERMINT CANDY CAKE

• 2 cups all-purpose flour
• 2-½ tsp. baking powder
• ¾ tsp. salt
• ¾ cup granulated sugar
• ½ cup vegetable oil (canola)
• 1/3 cup milk
• ½ cup water
• ¾ tsp. vanilla
• 2 drops red food coloring
• 1/3 cup finely crushed peppermint stick candy
• 3 egg whites
• ¼ tsp. cream of tartar

Preheat oven to 325 degrees F.
Grease and flour two 9-inch cake pans

To Make the Cake:

In large bowl of mixer, place flour, baking powder, salt, sugar, oil, milk, water, vanilla and food coloring.  Beat on medium speed for 2 minutes.

In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form.

Gently fold beaten whites into the cake mixture.  Divide mixture between the two prepared layer cake pans and bake @ 325 degrees F for approximately 30 minutes or until a tester inserted in the center of a cake comes out clean.

Cool in the pans on a wire rack for 5 minutes, then loosen and turn out onto racks to continue cooling completely.

Note:  The candy stuck a bit in one of the layer pans but it was easy to remove and  was covered by frosting before adding the second layer.

To Make the Frosting:

PEPPERMINT FROSTING

• ¼ cup margarine, softened
• 2 cups powdered sugar
• 3 Tblsp. milk
• ½ tsp. vanilla
• ¼ cup finely crushed peppermint stick or a sprinkling of peppermint decorative sugar

To make frosting:

Combine margarine, powdered sugar, milk and vanilla – beat until smooth.  If necessary, add a drop or two of milk or a bit more powdered sugar until frosting is desired consistency.

Frost top of bottom layer lightly.

Place top layer on top of bottom layer and frost sides first, then top.  Sprinkle top with crushed peppermint candy or peppermint decorative sugar.

Servings:  6 to 8

This is a moist, pale pink cake with a mild peppermint flavor.  My family liked it a lot.

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Chocolate Pumpkin Cake with Cider Sauce

This is my take on a two-ingredient pumpkin/cake mix cake that is making the rounds of food blogs.  I didn’t have yellow cake mix and used chocolate fudge instead with the addition of some pumpkin pie spices.  The sauce is a simple confectioners’ sugar mixture using apple cider or apple juice.

This is a really nice dessert and 5 Weight Watchers Points/Plus based on 15 servings.

For the Cake:

• 18.25 box of chocolate cake mix (Betty Crocker Super Moist Chocolate Fudge)
• 15 oz. can of pumpkin puree
• ½ tsp. cinnamon
• ¼ tsp. nutmeg
• 1/8 tsp. ground ginger

For the Sauce:

• 1-1/2 cups powdered sugar
• 3 Tblsp. apple cider*
• Approx. 1 Tblsp. warm water

Preheat oven @ 350 degrees F

Grease a 9×13 baking pan

To make the cake:

Place the contents of the boxed cake mix, pumpkin puree, cinnamon, nutmeg and ginger into a large mixer bowl and beat for 2 minutes at medium speed.

Spoon batter into a greased  9×13 baking pan.

Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.  Do not overbake.  Let cool in the pan on a wire rack.

To make the Glaze:

Combine powdered sugar, apple cider*, and warm water to make a smooth sauce.

*If you are lucky enough to have Boiled Cider on hand, it makes a tangy, full flavored sauce.  I bought mine online at King Arthur Flour.

While still warm, cut cake into 15 squares.  Serve warm or at room temperature with a tablespoon of the Cider Sauce.

Servings:  15

For 15 pieces with 1 Tblsp sauce:

Diet Power:  189 calories, 2.5 g fat, 41.3 g carbs, 2.0 g fiber, 2.1 g protein.
Weight Watchers Points/Plus:  5

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Pumpkin Cupcakes with Pumpkin Walnut Fudge Frosting

I adapted this recipe from one found on Veronica’s Cornucopia for Wacky Pumpkin Spice Cake.  Without eggs or milk, this recipe makes a wonderful moist, soft cake.  Veronica used a Maple-Cinnamon Glaze* on her cake but I wanted to use a Pumpkin Walnut Fudge Frosting I had recently developed.  I cook the pumpkin puree over low heat for 2 minutes to keep it from tasting grainy.  This frosting made the cupcakes extra-delicious and rich.

PUMPKIN CUPCAKES WITH PUMPKIN WALNUT FUDGE FROSTING

• 1-1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp. cinnamon
• ½  tsp. nutmeg
• 1/4 tsp. ginger
• ½ tsp. salt
• 1 tsp. baking soda
• 1 cup pumpkin puree
• ¾ cup water
• 1/4 cup vegetable oil (Canola)
• 1 tablespoons white vinegar
• 1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour 12 cupcake sections or insert 12 paper or silicone liners.

In a large bowl mix together the flour, sugar, cinnamon, nutmeg, ginger, salt, and baking soda.

In a separate bowl, whisk together the pumpkin, water, oil, vinegar, and vanilla.

Whisk the wet ingredients into the dry until thoroughly combined. Spoon into the 12 prepared cupcake pans…..

…. and bake for approximately 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Allow the cupcakes to stay in the pan for five minutes.  If using paper or silicone liners, leave in liners and remove to a rack to cool for five minutes.

After five minutes, remove the cupcakes from the liners and allow to cool completely on a rack.

Yield:  12 cupcakes

When the cupcakes are cool, frost with rich Pumpkin Walnut Fudge Frosting:

PUMPKIN WALNUT FUDGE FROSTING

• ¼ cup pumpkin puree
• 1 Tblsp. butter
• 1 Tblsp. evaporated milk, undilulted
•  ½ tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/8 tsp. ground ginger
• 2 cups powdered sugar
• ½ cup coarsely chopped walnuts

In a medium pan, place the pumpkin and cook over medium low heat (#4 on my electric range gauge) for 2 minutes, stirring constantly.  A non-stick pan is helpful to keep the pumpkin from scorching.  Add butter and evaporated milk and continue to cook over medium low heat until butter is melted.  Remove from heat and whisk in spices and powdered sugar until smooth.  Stir in nuts.  Cool.  Spread on tops of cooled Pumpkin Cupcakes.  Enough frosting to generously cover 12 cupcakes.

*Veronica’s Maple-Cinnamon Glaze (enough for 12 cupcakes)
½ cup powdered sugar
2 Tblsp. real maple syrup
1/2 teaspoon vegetable oil
1/4 teaspoon cinnamon

Mix all ingredients together until smooth.  Drizzle over cupcakes.

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Two-Ingredient Lemon Cake – 4 Points/Plus

This is my version of a recipe that’s been making the rounds of the cooking blogs.  It’s an easy two-ingredient cake that is only 4 Weight Watchers Points/Plus for a decent size piece.  I used the “super-moist” type with pudding in the mix and got a very good, soft cake that is a real treat for someone who has been dieting all week.

TWO-INGREDIENT LEMON CAKE

•  1 (18 ounce) box dry yellow cake mix (Betty Crocker Super-Moist – 18.25 oz.)

• 12 ounces diet lemon soda (Sierra Mist lemon/lime)

Preheat oven to 350 degrees F

Spray the bottom only of a 13×9 baking dish

In the large bowl of an electric mixer, combine dry yellow cake mix and diet lemon soda.  Beat on low speed for 30 seconds to blend, then on medium speed for 2 minutes to thoroughly mix batter.

Pour batter into prepared pan …

…and bake @ 350 degrees F for 30-35 minutes until cake is golden brown and tests done when a tester is inserted in the middle.

Allow cake to cool on a wire rack.  Cut into 12 pieces.

Cake may be served plain with the following nutritional count: per serving:  160 calories, 1.5 g fat, 35 g carbs, 0 g fiber, 1 g protein.  Weight Watchers Points/Plus – 4

Cake may be served with 2 Tblsp. light whipped topping:  180 calories, 2.5 g fat, 38 g carb, 0 g fiber, 1 g protein.  Weight Watchers Points/Plus – 5

Or cake may be served with one tablespoon of a reduced fat Lemon Cream Cheese Sauce (recipe below):  209 calories, 3.5 g fat, 41.9 g carbs, 0 g fiber, 1.2 g protein.  Weight Watchers Points/Plus – 6

Servings:  12 slices of cake

LEMON CREAM CHEESE SAUCE

• 4 oz softened low-fat cream cheese
• 1 Tblsp. plus 1 tsp. lemon juice
• ½ cup confectioners’ sugar

In a small bowl, mix together the cream cheese and lemon juice (a fork works well for this).  Blend in the confectioners’ sugar until smooth.

About 10 one-tablespoon servings.

So far, I have only tried this cake, but here are some other suggested combinations:

• Orange cake with diet Mountain Dew
• Cherry chip cake with diet cream soda
• Angel or yellow cake with diet orange soda
• White cake with diet peach soda
• Spice cake with diet lemon-lime soda
• White cake with diet ginger ale
• Chocolate cake with diet cherry soda
• Devils food cake with diet cola
• Chocolate cake with diet vanilla cola
• Devils food cake with diet vanilla cola
• Chocolate cake with diet root beer
• Marble cake with diet cream soda
• Lemon cake with tangerine Diet Rite
• Chocolate cake with diet Dr. Pepper

Note that the nutritional count might change a bit depending on what kind of cake mix is used.  The count per serving can be found on the side of the box.  Mix and bake cake according to package directions for the type of pan you are using.

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Norton’s Rum Cake

After my father was gone in the 1970s, my sister (a die-hard round dancer) persuaded my mother to get out more and to take up round and square dancing.  Mother fought the idea for awhile, but finally got up the nerve to venture out on her own and met the most wonderful man who became her dance partner and a friend of the family for many years to come.  Norton was always the perfect gentleman, soft-spoken with a dry wit, a great dancer, and a good cook.

The dances were always the occasion for good food contributed by the club members and Norton’s favorite item to bring was his famous rum cake.  Although alcohol was strictly forbidden at dances, everyone looked the other way when Norton walked in with his cake.  Erma Bombeck wrote about the joy of being at a PTA meeting and having someone bring in anything with alcohol in it.  It was the same way at these teetotaler dances – everybody rushed to the table when Norton’s Rum Cake was there.

I don’t use cake mix very often, but it works so well with this cake that I’ve never tried anything else.  It’s delicious and easy to make.

NORTON’S RUM CAKE

To make the cake:

• 18.25-18.5 oz. box of yellow cake mix (I use Betty Crocker Super Moist)
• 4 eggs
• 1/2 cup cold water
• 1/2 cup dark rum (Bacardi)
• 1/2 cup oil (canola)
• 1/2 cup sour cream

Preheat oven to 315 degrees F
Grease and flour a 10-cup tube or Bundt cake pan

Place all ingredients in the large bowl of an electric mixer and beat at medium speed for 3 minutes.  Pour into greased and floured 10-cup tube or Bundt pan and bake @ 315 degrees F for approximately one hour until a tester inserted near the center of the cake comes out clean.

With cake still in pan, allow to cool on a rack for 5 minutes.

Run a knife around the edges and tube portion to loosen.  Invert cake onto rack.

While cake is cooling, make the Rum Glaze:

RUM GLAZE

• 8 Tblsp. (1/4 lb.) butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup dark rum (Bacardi)

In a small saucepan, melt the butter.  Then stir in the water and sugar.  Bring to a boil and let boil for 5 minutes.  Remove from heat and stir in the rum.

While cake is warm, poke holes in the cake with a skewer and pour the sauce over the cake.  It will take several minutes for the cake to absorb the glaze – just wait a few seconds and ladle on some more sauce until it is all used.

Let cake cool completely before cutting and serving.

I would love to have one more chance to sit alongside my mother in her beautiful square dance dress with matching shoes and earrings, watching Norton as he smiles and accepts the compliments of all the dancers on his wonderful cake.

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Shannon’s Lemon Pound Cake

My two daughters and I always exchange gifts on December 6, to celebrate St. Nicholas.  My youngest daughter gives me a new calendar, made up of photographs of her two kids from the previous year.

I’m always so anxious to see what cute pictures will be hanging on my wall in the new year.

I’m also always anxious to get her special food gift, her blue ribbon Lemon Pound Cake.  This cake is so unbelievably good with a velvet texture and crispy, sugary crust.  We find that it’s perfect without any kind of glaze.

My daughter doesn’t care to cook but she did win a blue ribbon at the Hamilton County (Cincinnati) Fair with this cake.  When I e-mailed her today after enjoying a slice of her Lemon Pound Cake, saying that she doesn’t realize that not every cook, regardless of interest, can produce such a cake, she replied:  “If you say so.  All I did was mix the ingredients and put ‘em in a pan and try to get my kids not to run through the room like elephants (which was the hardest part).”

This is a wonderful cake.

SHANNON’S LEMON POUND CAKE

• 2 sticks (1/2 pound) butter, softened
• 1/4 cup shortening
• 3-1/4 cups granulated sugar
• 5 eggs
• 3 cups cake flour
• 1 cup milk
• 2 tsp. vanilla
• 2 tsp. lemon extract

Preheat oven to 325 degrees F.  Grease and flour one 10-inch tube pan or 3 loaf or small tube pans.

Cream butter, shortening and sugar until fluffy.  Add eggs one at a time, beating well after each addition.  Add flour and milk alternately, beginning and ending with flour.  Add vanilla and lemon extracts.

Bake @ 325 degrees F for 1 hour and 10 minutes for a 10-inch cake; 30-35 minutes for smaller pans.  Cakes are done when a tester inserted in the center come out clean.

My daughter always makes a small tube cake and two 9-inch loaf cakes so she can give one to me, one to her sister and keep one at home for her family.

HAPPY ST. NICK, EVERYBODY.

Click here for another good cake from my daughter.

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Light Pineapple Cheesecake

On the Sunday after Thanksgiving, we have our traditional leftover dish – Turkey Tetrazzini.  I was looking for a dessert that would be completely different from the rich food we have been eating since Thursday.  I found this recipe on allrecipes.com and it fit the bill perfectly.  It is light-tasting and light in calories – 207 calories based on 9 servings.

LIGHT PINEAPPLE CHEESECAKE

Crust:

• 1/2 cup all-purpose flour
• 3 Tblsp. granulated sugar
• 1/4 tsp. salt
• 1/4 cup butter or margarine, cut into small cubes

Filling:

• 8 oz. can crushed pineapple
• 8 oz. package low-fat cream cheese, softened
• 3 Tblsp. granulated sugar
• 1 Tblsp. all-purpose flour
• 1 egg
• 1 cup milk
• 1 tsp. vanilla extract
• Ground cinnamon for sprinkling on top

Preheat oven to 325 degrees F.

To make the crust:

In an ungreased 8-inch baking pan, combine the flour, sugar and salt.  Rub  in the butter with your fingertips until mixture is crumbly.

Press the mixture onto the bottom of the 8-inch pan.

Bake @ 325 degrees F for 12 minutes.  Cool on a wire rack.

To make the filling:

Drain the pineapple, pressing down to remove as much juice as possible, reserving the juice (there should be about 1/2 cup of juice); set pineapple and juice aside.

In a mixing bowl, beat the cream cheese, sugar and flour.  Add the egg and mix until smooth.  Add the pineapple juice.  Gradually add the milk and vanilla.

Sprinkle the drained pineapple over the baked crust.

Slowly pour the filling over the pineapple.  Sprinkle with cinnamon.

Bake @ 325 degrees F for one hour or until a knife inserted near the center comes out clean.  Cool on a wire rack to room temperature.

Cake is good served at room temperature or chilled.  Refrigerate leftovers.

Yield:  9 servings

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