Moist ‘Flop’ Cake

For the Cake:
2 cups flour
2 tsp. baking soda
1 1/2 cups sugar
1 20-oz. can crushed pineapple

For the Frosting:
8 oz. Tofutti Better Than Cream Cheese
1/2 cup soy margarine
2 cups powdered sugar
1 tsp. vanilla extract
1 1/2 tsp. orange extract

• Preheat the oven to 350ºF.
• Grease and flour a 9×13-inch pan.
• Combine the flour, baking soda, and sugar in a bowl. Then add the pineapple, including the juice, and mix well.
• Pour the mixture into the pan and bake for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool. • To make the frosting, combine the cream cheese and margarine, then slowly add the powdered sugar, followed by the vanilla and orange extracts. Frost the cake.