Pineapple Pecan Cake with Cream Cheese Frosting Recipe

Ingredients:

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup crushed pineapple, drained
• ½ cup chopped pecans

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 4 ounces unsalted butter, softened
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

Make the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Wet Ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.  
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and pineapple. Mix until just combined, being careful not to overmix.
5. Add Pecans: Stir in the chopped pecans.
6. Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.  
7. Cool: Let the cake cool completely in the pan before frosting.

Make the Cream Cheese Frosting:

1. Cream Ingredients: In a large bowl, cream together the cream cheese and butter until smooth.
2. Add Sugar: Gradually beat in the powdered sugar, one cup at a time, until the desired consistency is reached.
3. Add Vanilla: Beat in the vanilla extract.

Frost the Cake:

1. Frost: Once the cake is completely cool, frost with the cream cheese frosting.
2. Serve: Serve immediately or store in an airtight container at room temperature.

Enjoy this delicious and moist pineapple pecan cake with a creamy, tangy cream cheese frosting!