Pineapple Pecan Cake

Name: Pineapple Pecan Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings.
Ingredients: 2 cups sugar; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 large 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

TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD: 16 servings.

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

Ingredients

2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 large 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

1. 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.
2. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
3. 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.

Nutrition Facts

1 piece: 386 calories, 17g fat (7g saturated fat), 57mg cholesterol, 249mg sodium, 57g carbohydrate (43g sugars, 1g fiber), 4g protein.

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