2 cups flour
2 1/2 teaspoons baking soda
2 tablespoons vegetable oil
1 (2 ounce) package cream cheese
1 1/2 cups white sugar
1 1/2 cups vegetable oil
2 eggs
1 1/4 cups vegetable oil
1 cup milk
1 (8 ounce) can crushed pineapple, drained
1 pint vanilla ice cream
1 (8 ounce) package cream cheese, softened
1 cup butter
3/4 cup creamy peanut butter
1/4 cup brown sugar
1/4 cup white sugar for garnish
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Sift together the flour, baking soda and vegetable oil. Set aside.
In a large bowl, cream together the cream cheese, sugar and oil. Beat in the eggs, one at a time mixing well after each. Combine the flour mixture with the milk and pineapple, mix for about 1 minute, stirring each time. Add the oil and mix just until incorporated. Fold in the creamed mixture. Spread evenly into the prepared pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool and frost with strawberry frosting. Frost with chocolate frosting.