Recipe by Hellokitty_50512
"This is a really good cake. Just made it today! Thanks for reading hope you in joy!"
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canola oil cooking spray
1 (20 ounce) can
crushed pineapple in juice, undrained
1 (8 ounce) package
cream cheese, softened
Been using this recipe for years.... excellent !!!! so moist and
tasty... I also add coconut ..however, have never toasted pecans first...must try that next time...
This is a good cake, but there's another recipe on this site that I prefer for pineapple and pecans. Two cups of sugar for the cake seemed excessive to me, so I cut it to one, and that was more than enough sweetness for us. I checked the cake at 30 minutes, it was already very brown and slightly overcooked, so watch your time. Although the cream cheese frosting is tasty, the one thing that I didn't like is that it just never really set or hardened at all, stayed very gooey.
GOOD MOIST CAKE. ONE CUP SUGAR IS SWEET ENOUGH. NO NEED FOR ICING. MAYBE SPRINKLE OF POWDERED SUGAR.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple and Pecan Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 147
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