Description
Ingredients
Scale
- 2 cups all-purpose flour: The base of your cake, providing structure and a light texture.
- 2 cups sugar: This is essential for sweetness and moisture in the cake.
- 1 tsp baking soda: This leavening agent will help the cake rise, resulting in a fluffy texture.
- 1/2 tsp salt: Enhances flavors and balances the sweetness.
- 2 large eggs: Essential for binding the ingredients and adding moisture.
- 1 can (20 oz) crushed pineapple (undrained): Adds natural sweetness and moisture; the liquid helps in creating a soft cake.
- 1 cup chopped pecans: Provides a delightful crunch and nutty flavor, enhancing the overall texture.
For the frosting, you’ll need:
- 1/2 cup unsalted butter (softened): A key ingredient to create a creamy and smooth base.
- 1 package (8 oz) cream cheese (softened): Adds richness and tang to the frosting.
- 2 cups powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.
- 1 tsp vanilla extract: Provides depth and enhances the flavors in the frosting.
- 1/2 cup chopped pecans (for topping): For an appealing texture and added crunch on top.
Instructions
- Preheat oven: Set your oven to 350°F (175°C). While the oven heats up, grease a 9×13-inch baking pan to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine 2 cups all-purpose flour, 2 cups sugar, 1 tsp baking soda, and 1/2 tsp salt. Stir the dry ingredients together until well blended.
- Add wet ingredients: Crack 2 large eggs into the bowl and pour in the 20 oz can of crushed pineapple (do not drain). Mix everything with a wooden spoon or a hand mixer until thoroughly combined. The batter will be quite wet due to the pineapple.
- Fold in pecans: Gently fold in 1 cup of chopped pecans into the mixture, ensuring they are evenly distributed without overmixing.
- Prepare for baking: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Once baked, remove the pan from the oven and let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Make the frosting: In a medium bowl, beat together 1/2 cup softened unsalted butter and 8 oz softened cream cheese until creamy and smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, mixing until well blended and fluffy.
- Frost the cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula. Sprinkle 1/2 cup chopped pecans on top for garnish.
- Slice and serve: Cut the cake into squares or rectangles, serve it up, and enjoy your delightful treat!