Sometimes it’s hard to choose a cake recipe. There are so many to choose from and they’re all delicious. So, if you’re wondering what kind of cake to bake, try this pineapple pecan cake. It’s sweet, fruity, soft, and finished with the most wonderful cream cheese frosting.
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
How to Make Pineapple Pecan Cake
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Preheat the oven to 350°F.
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Grease and flour a 13×9-inch baking pan.
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Whisk the flour, baking soda and sugar together, then mix in the pineapple (including the juice from the can), eggs and vanilla.
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Fold in the nuts, then pour the batter into the baking pan.
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Bake for 30 minutes or until a toothpick inserted into the middle comes out clean.
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Let the cake completely cool on a wire rack.
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Meanwhile, prepare the frosting.
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Beat the butter and cream cheese until light and fluffy.
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Beat in the sugar and vanilla.
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Frost the cake and keep refrigerated until serving.
