Description
A moist and flavorful cake combining pineapple, pecans, and a creamy frosting for a delightful dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup chopped pecans
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For frosting: 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually add the flour mixture to the butter mixture, alternating with the crushed pineapple. Fold in chopped pecans.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Spread frosting over cooled cake and refrigerate for at least 1 hour before serving.
Notes
This cake is best served chilled and can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g