Pineapple Pecan Cake
Relinquish in our Pineapple Pecan Cake. A slice of dessert happiness. Picture moist layers of cake infused with the spirit of pineapple studded with toasted pecans. Adorned with velvety frosting. It's, like taking a holiday to an Eden, a culinary creation that sparks joy and brings people together. So ready yourself for a treat that will enchant you to the realm of extravagance. This isn't just a recipe; it's a memory waiting to be made.
16 Servings
Ingredients
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- 2 tsp Baking Soda
- 2 Eggs
- 1 20- oz. can Crushed Pineapple With Juice
- 1 cup Chopped Toasted Pecans optional
- 8 ounces Cream Cheese Softened
- 1 stick Butter Softened
- 2 cups Powdered Sugar
- 1 tbsp Vanilla Extract
Instructions
- Start by whisking the eggs, crushed pineapple (including the juice), and toasted chopped pecans in a medium-sized bowl.
- Next in a large bowl combine the flour, sugar and baking soda.
- Gently stir in the egg mixture until everything is just combined.
- Grease a 9x13 baking dish. Pour the batter into it. Bake, at 350°F, for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
- While waiting for the cake to cool prepare the frosting by using an electric mixer to blend softened cream cheese softened butter, powdered sugar and vanilla extract until smooth. If needed for a spreadable consistency add a little amount of milk.
- Fully cooled evenly spread the creamy frosting over the cake. Cut it into your desired serving size.
Notes
To relish this Pineapple Pecan Cake without any gluten, you can effortlessly supersede the flour with a mixture of gluten-free flour. It's paramount to make sure that all the other components such as baking soda and powdered sugar are also approved as gluten-free. By building this substitution, you can surrender in every bite of this cake without uneasiness about your gluten-free lifestyle.