Name: Pineapple and Pecan Cake
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Chopped pecans - 1 cup; Canola oil cooking spray - 1 cup; All-purpose flour - 2 cups; White sugar - 2 cups; Baking soda - 2 teaspoons; Crushed pineapple in juice, undrained - 1 (20 ounce) can; Eggs - 2; Confectioners' sugar - 2 cups; Cream cheese, softened - 1 (8 ounce) package; Butter, softened - ½ cup; Vanilla extract - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple and Pecan Cake

1. Chopped pecans - 1 cup

2. Canola oil cooking spray - 1 cup

3. All-purpose flour - 2 cups

4. White sugar - 2 cups

5. Baking soda - 2 teaspoons

6. Crushed pineapple in juice, undrained - 1 (20 ounce) can

7. Eggs - 2

8. Confectioners' sugar - 2 cups

9. Cream cheese, softened - 1 (8 ounce) package

10. Butter, softened - ½ cup

11. Vanilla extract - 1 tablespoon

How to cook deliciously - Pineapple and Pecan Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.

2. Stage

Spread pecans onto a baking sheet; spray pecans with cooking spray.

3. Stage

Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.

4. Stage

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. Stage

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. Stage

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.