Pineapple and Pecan Cake

Rating: 4.17 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a really good cake. Just made it today! Thanks for reading hope you in joy!

By Hellokitty_50512

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
16
Yield:
1 9x13-inch cake
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Icing:

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.

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  • 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.

Cook's Note:

You could also add pineapples on top cake after it is topped with icing!

Nutrition Facts

Per Serving:
394 calories; protein 4.3g 9% DV; carbohydrates 59.5g 19% DV; fat 16.4g 25% DV; cholesterol 53.9mg 18% DV; sodium 249.3mg 10% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

lutzflcat
Rating: 4 stars
12/05/2013
This is a good cake but there's another recipe on this site that I prefer for pineapple and pecans. Two cups of sugar for the cake seemed excessive to me so I cut it to one and that was more than enough sweetness for us. I checked the cake at 30 minutes it was already very brown and slightly overcooked so watch your time. Although the cream cheese frosting is tasty the one thing that I didn't like is that it just never really set or hardened at all stayed very gooey. Read More
Helpful
(3)

Most helpful critical review

Christen Luhman
Rating: 3 stars
07/06/2014
The cake was super bland. I had a feeling it would be so I added about 2 tbsp butter and 1/4 c brown sugar to the pecans to make a caramel like coating on the nuts then sprinkled them on top of the cake and half mixed them in before baking. The texture was OK nice an dense like a carrot cake. Add cinnamon and vanilla and I think it would be good. I also added an extra 4 oz cream cheese and cup of pwdr sugar to the frosting. I'm glad I did the extra cream cheese frosting made up for the bland cake! Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lutzflcat
Rating: 4 stars
12/05/2013
This is a good cake but there's another recipe on this site that I prefer for pineapple and pecans. Two cups of sugar for the cake seemed excessive to me so I cut it to one and that was more than enough sweetness for us. I checked the cake at 30 minutes it was already very brown and slightly overcooked so watch your time. Although the cream cheese frosting is tasty the one thing that I didn't like is that it just never really set or hardened at all stayed very gooey. Read More
Helpful
(3)
asenior
Rating: 5 stars
08/31/2013
Been using this recipe for years.... excellent!!!! so moist and tasty... I also add coconut..however have never toasted pecans first...must try that next time... Read More
Helpful
(2)
Christen Luhman
Rating: 3 stars
07/06/2014
The cake was super bland. I had a feeling it would be so I added about 2 tbsp butter and 1/4 c brown sugar to the pecans to make a caramel like coating on the nuts then sprinkled them on top of the cake and half mixed them in before baking. The texture was OK nice an dense like a carrot cake. Add cinnamon and vanilla and I think it would be good. I also added an extra 4 oz cream cheese and cup of pwdr sugar to the frosting. I'm glad I did the extra cream cheese frosting made up for the bland cake! Read More
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Eileen
Rating: 4 stars
09/05/2013
GOOD MOIST CAKE. ONE CUP SUGAR IS SWEET ENOUGH. NO NEED FOR ICING. MAYBE SPRINKLE OF POWDERED SUGAR. Read More
smallgoofie
Rating: 4 stars
04/07/2014
i just baked today this recipe and is amazed that cake with no fats/oil can taste so nice too! But I also used 1 cup of sugar only after reading the reviews...! Nice & thanks!:) Read More
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