Pineapple-Pecan Cake with Cream Cheese Frosting
This cake is perfect for a potluck, because it can feed a large crowd. Crushed pineapple is added to the simple cake batter, along with chopped pecans. The cream cheese frosting crowns this lovely cake and it has a deliciously tropical flavor-- and it's very moist.
Servings 12
Ingredients
For the cake:
- 2 whole eggs
- 1 1/2 cups sugar
- 1 20 ounce can crushed pineapple do not drain
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 cup pecans chopped; divided
For the frosting:
- 1 8 ounce package cream cheese softened
- 1 3/4 cups powdered sugar
- 4 tablespoons butter (1/2 stick) softened
- 1 teaspoon vanilla
- 1/2 cup pecans chopped
Instructions
- Preheat the oven to 350F. Prepare a 9x13 baking pan with butter and flour(I just Baker's Joy)
- Cream together the eggs and sugar. Add the pineapple, including the juices, until completely combined.
- Slowly add the flour and baking soda, until just combined).
- Stir in half of the chopped pecans.
- Spread into the prepared cake pan and bake for 35 minutes. Insert a long skewer and if some cake crumbs stick to it, it's ready.
- Allow the cake to cool completely before frosting.
For the frosting:
- Mix the cream cheese, butter, sugar and vanilla until creamy and smooth. Add the remaining 1/2 cup pecans and spread all over the cooled cake.