Description
A delightful Pineapple Pecan Cake topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 can (20 oz) crushed pineapple, undrained
- ½ cup chopped pecans
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 1¾ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans, for topping
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the eggs, crushed pineapple with its juice, and vanilla. Mix until just combined.
- Fold in ½ cup chopped pecans.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 32–38 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- For the frosting, beat the cream cheese and butter until smooth and fluffy.
- Gradually beat in the powdered sugar and vanilla until creamy.
- Spread the frosting over the cooled cake and sprinkle with ½ cup chopped pecans.
- Chill for about 30 minutes before slicing.
Notes
- Ensure the cream cheese and butter are at room temperature for easier mixing.
- For a more intense flavor, let the cake sit overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg