- 1 cup chopped pecans
- canola oil cooking spray
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 (20 ounce) can crushed pineapple in juice, undrained
- 2 eggs
- Icing:
- 2 cups confectioners' sugar
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
- Spread pecans onto a baking sheet; spray pecans with cooking spray.
- Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.
- Whisk flour, white sugar, and baking soda together in a bowl. Stir pineapple and its juice and eggs into flour mixture until batter is well mixed; fold in toasted pecans. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from oven and cool completely.
- Beat confectioners' sugar, cream cheese, butter, and vanilla extract together in a bowl using an electric mixer until icing is smooth. Frost the cooled cake using all the icing.
03/27/2018
recipepes.com
Pineapple and Pecan Cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
