Description
A moist and fluffy cake infused with crushed pineapple and topped with creamy frosting and pecans, perfect for any celebration.
Ingredients
Scale
- 1 can Crushed Pineapple (Undrained)
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- 4 Large Eggs
- 1 cup Vegetable Oil
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Pecans (toasted and chopped)
- 8 oz Cream Cheese (Full-Fat, softened)
- 1/2 cup Unsalted Butter (softened)
- 4 cups Powdered Sugar (Confectioners’ Sugar, sifted)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until fully combined.
- In a separate medium bowl, whisk together the large eggs, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the bowl containing the dry ingredients. Mix on low speed until just combined.
- Gently fold in the crushed pineapple and chopped pecans until evenly distributed.
- Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes.
- Once done, let the cakes cool in their pans on a wire rack for 10-15 minutes, then invert to cool completely.
- For the frosting, beat the softened cream cheese and unsalted butter together until smooth.
- Gradually add the sifted powdered sugar, one cup at a time, mixing until smooth.
- Stir in the vanilla extract and frost the cooled cake layers.
- Garnish with additional chopped pecans if desired.
Notes
Make-ahead tips: Prepare cake layers a day in advance and refrigerate. Frost just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg