Name: Pineapple-Nut Cake recipe
Ingredients: 1 (20 ounce) can crushed pineapple, undrained;2 cups all-purpose flour;2 cups white sugar;2 large eggs;2 teaspoons baking soda;2 teaspoons vanilla extract;1 (8 ounce) package cream cheese, softened;¼ cup unsalted butter, softened;2 cups powdered sugar;1 cup crushed pecans;2 teaspoons vanilla extract

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Ingredients

1 (20 ounce) can crushed pineapple, undrained 2 cups all-purpose flour 2 cups white sugar 2 large eggs 2 teaspoons baking soda 2 teaspoons vanilla extract 1 (8 ounce) package cream cheese, softened ¼ cup unsalted butter, softened 2 cups powdered sugar 1 cup crushed pecans 2 teaspoons vanilla extract

Nutrition Info

497.8 calories carbohydrate: 79.5 g cholesterol: 61.7 mg fat: 18.6 g fiber: 1.9 g protein: 5.8 g saturatedFat: 7.4 g servingSize: - sodium: 278.4 mg sugar: 61.2 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking pan.
Put pineapple, flour, sugar, eggs, baking soda, and vanilla extract into a large bowl. Mix with an electric mixer at medium speed until well blended, about 1 minute. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool slightly while you make the icing, about 20 minutes.
Mix cream cheese and butter for icing together in a bowl. Add powdered sugar, pecans, and vanilla extract, mix until combined. Spread over warm cake. Refrigerate if not serving immediately.

Recipe Yield

1 9-inch square cake

Recipe Note

The best cake with canned pineapple you will ever taste. Gets better each day. You can also put pecans on top of the cake.

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Pineapple-Nut Cake

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