Pineapple Pecan Cake with Cream Cheese Frosting

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 (20 oz) can crushed pineapple (do not drain)
• 1 cup chopped pecans

For the Cream Cheese Frosting:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 to 3½ cups powdered sugar (adjust to your sweetness)
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (for topping – optional)

Instructions

1. Preheat the Oven:
   • Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
2. Mix the Cake Batter:
   • In a large bowl, whisk together flour, sugar, baking soda, and salt.
   • Add eggs, crushed pineapple (with juice), and vanilla extract. Stir until just combined.
   • Fold in the chopped pecans.
3. Bake:
   • Pour the batter into the prepared pan and spread evenly.
   • Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cake cool completely in the pan on a wire rack.
4. Prepare the Frosting:
   • In a medium bowl, beat cream cheese and butter until smooth and creamy.
   • Add vanilla extract.
   • Gradually beat in powdered sugar until the frosting is fluffy and spreadable.
5. Frost the Cake:
   • Spread the cream cheese frosting over the cooled cake.
   • Sprinkle with additional chopped pecans if desired.

Let me know if you want a layered version or tips for making it extra moist!