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Pineapple Pecan Cake Recipe

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"A friend told me that this is the best cake he's ever eaten," reports field editor Fern Eleson of Whitney, Nebraska.

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16 Servings
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 eggs, beaten
1 can (20 ounces) crushed pineapple, undrained
1 cup chopped pecans or walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

In a large bowl, combine the sugar, flour and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts.
Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator. Yield: 16 servings.

Lighter version: Makeover Pineapple Nut Cake

Nutrition Facts: 1 piece equals 386 calories, 17 g fat (7 g saturated fat), 57 mg cholesterol, 249 mg sodium, 57 g carbohydrate, 1 g fiber, 4 g protein.

Pineapple Pecan Cake published in Taste of Home April/May 1997, p67

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