Pineapple-Pecan Cake with Cream Cheese Frosting

The next time you are invited to a potluck, I've got you covered. Sign up to bring dessert and bake this cake. You won't be sorry. This pineapple cake is super easy and fast to make. It's moist, and has the right balance of pineapple flavor and pecans. The Pecan Cream Cheese frosting is the perfect finish. This cake feeds a crowd and I'm pretty sure you'll see some folks coming back for seconds.

Course Dessert

Cuisine American

Keyword Pineapple Cake, Pineapple Cake withi Cream Cheese Frosting, Pineapple Pecan Cake

Prep Time 10

Cook Time 35

Cake Minimum Cooling Time 1

Total Time 1 45

Servings

Calories 332kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

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.

Nutrition