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Pineapple Pecan Cake

 Pineapple Pecan Cake
"A friend told me that this is the best cake he's ever eaten," reports field editor Fern Eleson of Whitney, Nebraska.
16 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 2 cups sugar
  • 2 cups King Arthur Unbleached 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.
Nutritional Facts: 1 piece equals 386 calories,

2 of 2

Pineapple Pecan Cake (continued)

Nutritional Facts: 17 g fat (7 g saturated fat), 57 mg cholesterol, 249 mg sodium, 57 g carbohydrate, 1 g fiber, 4 g protein.