Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 can (20 oz) crushed pineapple with juice
- 1 cup chopped pecans
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the eggs, crushed pineapple with juice, vanilla extract, and chopped pecans. Stir until just combined — do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract.
- Spread the frosting over the cooled cake. Sprinkle with extra chopped pecans for garnish.
- Slice, serve, and enjoy this sweet Southern treat!
If you’d like, I can help you adjust it for cupcakes, layer cake, or a bundt version — just say the word!