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A tender, one-bowl pineapple cake topped with silky cream cheese frosting and toasted pecans.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped toasted pecans

Equipment

  • mixing bowl
  • 9x13 inch baking dish
  • whisk
  • Spatula
  • Electric mixer

Method
 

  1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
  2. Whisk together flour, sugar, baking soda, and salt in a large bowl.
  3. Add eggs, vanilla, and crushed pineapple with its juice.
  4. Stir until batter is smooth and fully combined.
  5. Pour batter into prepared dish.
  6. Bake for 30–35 minutes until golden and a toothpick comes out clean.
  7. Beat cream cheese, powdered sugar, and vanilla until smooth.
  8. Frost the cooled cake.
  9. Top with toasted pecans if desired.
  10. Chill for 1 hour before slicing.

Nutrition

Calories: 420kcalCarbohydrates: 58gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 210mgPotassium: 110mgFiber: 1gSugar: 46gVitamin A: 310IUVitamin C: 2mgCalcium: 40mgIron: 1.2mg

Notes

For even better flavor, chill the cake overnight before serving.

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