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!

Recipe Summary test

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

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

Directions

Instructions Checklist
  • 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

394 calories; protein 4.3g; carbohydrates 59.5g; fat 16.4g; cholesterol 53.9mg; sodium 249.3mg. Full Nutrition
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