Instructions: Heat oven to 350. Spray 9 x 13 pan with vegetable oil cooking spray.

Beat the egg substitute and granulated sugar together with an electric mixer.

Mix the flour and baking soda; beat into the egg mixture. Add the pineapple with juice and continue to mix until blended. Stir in the vanilla and nuts if desired. Pour and scrape the batter into the prepared pan. Bake for 40 minutes.

Meantime, mix the frosting ingredients: stir the cream cheese with a wire whisk, not a mixer (it gets too thin). Gradually beat in the sugar then stir in vanilla.

Cook the cake about 10 minutes and frost. If frosting is thin, pour on the cake anyway; it is ok. Hot cake takes care of that.

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