Pineapple and Pecan Cake

Pineapple and Pecan Cake

5
Hellokitty_50512 0

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

1 h 50 m servings 394 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

5

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...

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 ...

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.