Pineapple Pecan Cake

Yield: one 13- x 9-inch cake
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 2 eggs
  • 1 1/2 cups sugar
  • 1/4 cup firmly packed brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 (20-ounce) can crushed pineapple, undrained
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup chopped pecans
  • Cream Cheese Frosting
  • 1 1/2 cups coarsely chopped pecans

Preparation

  1. Combine eggs in a medium mixing bowl; beat until thick and lemon colored at medium speed of an electric mixer. Gradually add sugar, beating until smooth. Add flour, soda, pineapple, and vanilla; beat well. Stir in 1/2 cup chopped pecans.
  2. Pour batter into a wellgreased 13- x 9- x 2-inch glass baking dish. Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in baking dish 10 minutes; remove from dish, and cool completely. Spread frosting on top and sides of cake. Garnish top with 1 1/2 cups coarsely chopped pecans. Cut into squares to serve.
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