Ingredients
- 1 (20 ounce) can crushed pineapple, undrained
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 large eggs
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- Icing:
- 1 (8 ounce) package cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 cup crushed pecans
Why This Dish Is A Crowd Favorite
Tips From The Kitchen
- Toast the nuts lightly before adding them to enhance their flavor.
- Be careful not to overmix the batter to keep the cake tender and soft.
Directions
Gently heat your oven to 350°F (175°C) and grease a 9x9-inch square pan. In a large bowl, combine the pineapple, flour, sugar, eggs, baking soda, and vanilla extract. Use an electric mixer on medium speed to blend everything together for about a minute until smooth. Pour the batter into your prepared pan and pop it in the oven. Bake for around 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, take it out and let it cool for about 20 minutes while you make the icing. For the frosting, beat together cream cheese and butter until creamy, then mix in powdered sugar, chopped pecans, and a splash of vanilla. Spread the icing over the warm cake, and if you’re not serving it right away, pop it in the fridge to keep it fresh.
