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Pineapple Pecan Cake

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.

Reviews

Average Rating:
  • visland
    Jan 15, 2016

    I like the cake, but I can't get the center to bake. I've left it in for about 40 minutes at 350. The center drops after removing from oven. I hate to leave it in longer and get the outside area too dark. I may try draining the pineapple. Any suggestions?

  • countryhearts
    Nov 24, 2012

    Excellent! It's become a family favorite and guests always ask for the recipe.

  • kebmod54
    Dec 9, 2007

    Liked it very much and have shared the recipe with others. They all say it is very delicious and plan on making it again. It's a winner.

  • Nana To 19
    Dec 31, 1969

    This sounds like my carrot (1 cup) cake recipe.

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