2 c. flour
2 c. sugar
2 eggs
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg
Pinch of ginger
1 tsp. vanilla
1 can pineapple, any type in own juice
1 c. raisins (optional)
1 c. nuts (optional)

Preheat oven to 350 degrees. Grease and flour 13 x 9 inch, bundt or two 9 inch round.

Dump all dry ingredients and spices in large mixing bowl. Add slightly beaten eggs. Add pineapple. Add nuts and raisins. Mix until well blended. Dump into prepared pan. Bake at 350 degrees for 30 minutes in 13 x 9 inch pan, 50 minutes in bundt. Cool at least 10 minutes before removing. Frost with confectioners sugar, cream cheese frosting or whipped cream frosting.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1 stick butter, softened
2 c. confectioners sugar
1 tsp. vanilla
Sprinkles

Soften butter and cream cheese. Blend together. Add confectioners sugar. Add vanilla. Frost spice cake when it is completely cooled. Refrigerate. Sprinkles can be on or in frosting.

WHIPPED CREAM CHEESE FROSTING:

1/2 pt. heavy cream
2 c. confectioners sugar
1 tsp. vanilla

Chill bowl beaters etc. Whip cream until almost peaked. Add sugar and vanilla. Blend together. Frost cake when completely cooled.