Pineapple and Pecan Cake with Cream Cheese Frosting

Pineapple and Pecan Cake with Cream Cheese Frosting

Ingredients:

• Cake:
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs, beaten
  • 1 can (20 oz) crushed pineapple, undrained
  • ½ cup pecans, chopped
• Frosting:
  • 1 package (8 oz) cream cheese, softened
  • ½ cup butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • Additional chopped pecans for topping

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Mix the dry ingredients: In a large bowl, combine flour, sugar, baking soda, and salt.
3. Add the wet ingredients: Stir in the eggs, crushed pineapple along with its juice, and chopped pecans until just combined. Pour into the prepared pan.
4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
5. Prepare the frosting: Beat together the cream cheese and butter until smooth. Gradually add powdered sugar, then stir in vanilla extract. Continue to beat until the frosting is smooth and creamy.
6. Frost the cake: Spread the cream cheese frosting over the cooled cake. Sprinkle with additional pecans.
7. Serve and enjoy! Cut into squares and serve.

This cake is perfect for any gathering, offering a sweet and nutty flavor with a creamy topping that’s sure to delight!

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