Pineapple and Pecan Cake
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Description
This is a really good cake. Just made it today! Thanks for reading hope you in joy!
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
- ½ cup butter, softened
- 1 tablespoon vanilla extract
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
- 2. Spread pecans onto a baking sheet; spray pecans with cooking spray.
- 3. Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.
- 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.
- 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.
- 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.
Nutrition Facts
serving: 1 9x13-inch cake
calories: 393.8 kcal
carbohydrates: 59.5 g
protein: 4.3 g
saturated fat: 7.4 g
cholesterol: 53.9 mg
sodium: 249.3 mg
fiber: 1.4 g
sugar: 45.9 g