Creamy Pineapple Pecan Cake

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chopped pecans

For the Creamy Frosting:

• 1 cup cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk (optional, for consistency)

Instructions

1. Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the drained crushed pineapple and vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped pecans.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

2. Make the Frosting:

1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, mixing well to incorporate.
3. Stir in the vanilla extract and add milk if needed to reach your desired consistency.

3. Assemble the Cake:

1. Place one cake layer on a serving plate and spread a layer of frosting on top.
2. Place the second cake layer on top and frost the top and sides of the cake.
3. Decorate with additional chopped pecans or pineapple if desired.

Tips

• For extra flavor, consider adding a pinch of cinnamon to the cake batter.
• This cake pairs wonderfully with a scoop of vanilla ice cream or whipped cream.

Enjoy your creamy pineapple pecan cake!