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.
The cake was super bland. I had a feeling it would be so I added about 2 tbsp butter, and 1/4 c brown sugar to the pecans to make a caramel like coating on the nuts, then sprinkled them on top of the cake and half mixed them in before baking. The texture was OK, nice an dense like a carrot cake. Add cinnamon and vanilla and I think it would be good. I also added an extra 4 oz cream cheese, and cup of pwdr sugar to the frosting. I'm glad I did, the extra cream cheese frosting made up for the bland cake!
i just baked today this recipe and is amazed that cake with no fats/oil can taste so nice too! But I also used 1 cup of sugar only after reading the reviews...! Nice & thanks! :)
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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