Pineapple and Pecan Cake Recipe - Allrecipes.com
Pineapple and Pecan Cake Recipe
  • READY IN ABOUT 2 hrs

Pineapple and Pecan Cake

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"This is a really good cake. Just made it today! Thanks for reading hope you in joy!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
  2. Spread pecans onto a baking sheet; spray pecans with cooking spray.
  3. Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.
  4. 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.
  5. 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.
  6. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 1 hr 50 mins

Footnotes

  • Cook's Note:
  • You could also add pineapples on top cake after it is topped with icing!
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Reviews More Reviews

Aug 31, 2013

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...

 
Dec 05, 2013

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.

 

4 Ratings

Apr 07, 2014

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! :)

 
Sep 05, 2013

GOOD MOIST CAKE. ONE CUP SUGAR IS SWEET ENOUGH. NO NEED FOR ICING. MAYBE SPRINKLE OF POWDERED SUGAR.

 

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Nutrition

  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 59.5 g
  • 19%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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