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Pineapple and Pecan Cake
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
110 minutes
Pineapple cake with crunchy toasted pecans, topped with creamy homemade cream cheese icing.
Ingredients:
  • 1 cup chopped pecans
  • canola oil cooking spray
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1 (20 ounce) can crushed pineapple in juice, undrained
  • 2 eggs
  • 2 cups confectioners' sugar
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup butter, softened
  • 1 tablespoon vanilla extract
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously butter a 9x13-inch baking pan.
  • Arrange pecans on a baking sheet and generously coat with cooking spray.
  • Bake the pecans in the preheated oven until they become fragrant and toasted, approximately 5 minutes.
  • In a bowl, combine flour, white sugar, and baking soda. Mix in pineapple with its juice and eggs until well blended; gently fold in toasted pecans. Transfer batter to the prepared baking pan.
  • Bake in the preheated oven for about 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool completely after removing from the oven.
  • Use an electric mixer to blend confectioners' sugar, cream cheese, butter, and vanilla extract until the icing is smooth. Spread the entire icing over the cooled cake.

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