Pineapple Pecan Cake With Cream Cheese Frosting
This delicious cake recipe is unusual. It has nuts as well as pineapple for a fruity, tropical flavor. The sweet, smooth vanilla frosting is just as tasty as the fruity, moist cake.
Ingredients
- 1 cup chopped pecans
- 2 cups white sugar
- 2 cups all-purpose flour
- 2 beaten eggs
- 2 teaspoons baking soda
- 20 ounces canned crushed pineapple keep the juice
- 1 teaspoon vanilla extract
For the Frosting:
- 8 ounces cream cheese at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 stick butter at room temperature
Instructions
- Preheat the oven to 350°F.
- Grease and flour a 13x9-inch baking pan.
- Whisk the flour, baking soda and sugar together, then mix in the pineapple (including the juice from the can), eggs and vanilla.
- Fold in the nuts, then pour the batter into the baking pan.
- Bake for 30 minutes or until a toothpick inserted into the middle comes out clean.
- Let the cake completely cool on a wire rack.
- Meanwhile, prepare the frosting.
- Beat the butter and cream cheese until light and fluffy.
- Beat in the sugar and vanilla.
- Frost the cake and keep refrigerated until serving.