Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, drained
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Mix well.
- Add the softened butter, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until well combined.
- Fold in the drained crushed pineapple and chopped pecans, ensuring they are evenly distributed.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in their pans for about 10 minutes. Transfer them to wire racks to cool completely.
- In a mixing bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until combined.
- If too thick, add milk one tablespoon at a time until desired consistency is reached.
- Place one layer on a serving plate and spread a generous amount of cream cheese frosting on top.
- Add the second layer on top and frost both the top and sides of the cake.
- Chill your completed cake in the refrigerator for at least 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 350
- Sugar: 28g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg