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Pineapple Pecan Cake
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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
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. x 2-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 mixing 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |