Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (for garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Make the Batter: In a large bowl, combine flour, sugar, baking soda, and salt. Add the eggs, vanilla, and entire can of crushed pineapple (juice included). Stir until well combined. Fold in the chopped pecans.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for about 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Frosting: While the cake cools, beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, then beat in vanilla extract until fluffy.
- Frost the Cake: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. Sprinkle additional chopped pecans on top for garnish if desired.
- Serve: Slice and enjoy this rich, moist Southern treat!
If you’d like, I can help you create a short description or storage tips for this cake too — just say so!