Search thousands of recipes reviewed by home cooks like you.

Pineapple and Pecan Cake

Pineapple and Pecan Cake

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h 50 m
Hellokitty_50512

Hellokitty_50512

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Add to list

Directions

  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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

asenior
2

asenior

8/31/2013

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...

lutzflcat
1

lutzflcat

12/5/2013

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 than enough sweetness for us. I checked the cake at 30 minutes, it was already very brown and slightly overcooked, so watch your time. Although the cream cheese frosting is tasty, the one thing that I didn't like is that it just never really set or hardened at all, stayed very gooey.

Luhman
0

Luhman

7/6/2014

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 of the cake and half mixed them in before baking. The texture was OK, nice an dense like a carrot cake. Add cinnamon and vanilla and I think it would be good. I also added an extra 4 oz cream cheese, and cup of pwdr sugar to the frosting. I'm glad I did, the extra cream cheese frosting made up for the bland cake!

More reviews

Similar recipes

ADVERTISEMENT