Ingredients
- 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 can (20 oz) crushed pineapple, undrained
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for topping, optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Make the cake batter: In a large bowl, whisk together flour, sugar, baking soda, and salt. Add eggs, vanilla extract, and the entire can of crushed pineapple (juice included). Stir until well combined. Fold in the chopped pecans.
- Bake: Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool completely in the pan on a wire rack.
- Prepare the frosting: In a medium bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract.
- Frost the cake: Spread the frosting evenly over the cooled cake. Sprinkle extra chopped pecans on top if desired.
- Serve: Slice, serve, and enjoy this rich, moist Southern treat!
Would you like a variation or tips for making this a layer cake too? 🌟