This is a really good cake. Just made it today! Thanks for reading hope you in joy!
Original recipe makes 1 9×13-inch cake
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
Icing:
2 cups confectioners’ sugar
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
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PREP
15 mins
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COOK
35 mins
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READY IN
1 hr 50 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13-inch baking pan.
- Spread pecans onto a baking sheet; spray pecans with cooking spray.
- Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.
- 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.
- 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.
- 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
Calories: 394 kcal
Carbohydrates: 59.5 g
Cholesterol: 57 mg
Fat: 16.4 g
Fiber: 1.4 g
Protein: 4.3 g
Sodium: 249 mg