Pineapple and Pecan Cake

Sweet pineapple cake gets an extra crunch thanks to the toasted pecans in the batter. Frost with homemade cream cheese icing!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 394 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 cup chopped pecans
• 1 tablespoon vanilla extract
• 2 teaspoons baking soda
• 2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• canola oil cooking spray
• 1 (20 ounce) can crushed pineapple in juice, undrained
• 0.5 cup butter, softened

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.

Step 2

Spread pecans onto a baking sheet; spray pecans with cooking spray.

Step 3

Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.

Step 4

Whisk flour, white sugar, and baking soda together in a bowl. Stir pineapple and its juice and eggs into flour mixture until batter is well mixed; fold in toasted pecans. Pour batter into the prepared baking pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from oven and cool completely.

Step 6

Beat confectioners' sugar, cream cheese, butter, and vanilla extract together in a bowl using an electric mixer until icing is smooth. Frost the cooled cake using all the icing.