Ingredients
16
16 servings
- •1 cup chopped pecans
- •canola oil cooking spray
- •2 cups all-purpose flour
- •2 cups white sugar
- •2 teaspoons baking soda
- •1 (20 ounce) can crushed pineapple in juice, undrained
- •2 eggs
- •2 cups confectioners' sugar
- •1 (8 ounce) package cream cheese, softened
- •½ cup butter, softened
- •1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
- Spread pecans onto a baking sheet; spray pecans with cooking spray.
- Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.
- 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.
- 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.
Nutritional Facts
Per 16 servings
- Calories: 394
- Carbohydrate: 60g
- Fat: 16g
- Fiber: 1g
- Protein: 4g
- Sugar: 46g
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