pineapple and pecan cake

Ingredients

• Servings: 1
• 1 cup chopped pecans
• canola oil cooking spray
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 (20 ounce) can crushed pineapple in juice, undrained
• 2 eggs
• icing:
• 2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). butter a 9x13-inch baking pan.
• spread pecans a baking sheet; spray pecans with cooking spray.
• bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.
• whisk flour, 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.
• 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.
• 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.