A very moist cake usually made during the holidays. Made with crushed pineapple and pecans-a very simple cake recipe. Then topped with a yummy creamy cream cheese frosting. Really good served cold the next day right out of the fridge, but equally wonderful right out of the oven.
- 20 oz can crushed pineapple with juice
- 2 c flour
- 2 c sugar
- 1 c chopped pecans
- 2 tsp baking soda
- 2 eggs
- 8 oz cream cheese room temperature
- 2 c powdered sugar
- 1/2 c butter softened
- 1 tsp vanilla extract
Preheat oven to 350 degrees. Spray a 9x13 inch pan with nonstick cooking spray.
Mix all cake ingredients by hand in a large bowl and pour into prepared pan.
Bake 40-45 minutes, being careful not to overbake. Make sure a toothpick comes out clean but your finger indentation remains in the middle of the cake.
Mix all icing ingredients in an electric mixer and spread on warm cake.