Pineapple Pecan Cake

I like to bake, for those of you following this blog, you’ve figured this out by now. I don’t know what the deal is, but I have been on a super big baking kick lately and I think my office has certainly appreciated it! I really wanted something with fruit and pecans in it the other day, but struggled with what to do. Peaches are starting to come in, but they are not amazing until around the 4th of July. Blueberries are good right now, but I really like those with cupcakes and I wasn’t feeling cupcakes. Then I got a craving for some pineapple, and that’s how I settled on the Pineapple Pecan Cake with Cream Cheese Icing. I got the idea from the http://www.keyingredient.com and made a few tweaks.

Pineapple Pecan Cake

Ingredients

Cake

• 2 cups flour
• 2 cups sugar
• 2 teaspoons baking soad
• 2 eggs
• 1 20 oz can of pineapple (crushed) with the juice
• 1 cup chopped pecans

Icing

• 1 stick of butter (softened)
• 1 80z container of whipped cream cheese
• 2 cups confectioners sugar
• 1 TBSP vanilla extract

Steps

Cake

1. Preheat oven to 350 degrees, grease and flour a 9×13 baking sheet
2. Mix the flour, sugar and baking soda together
3. Add in the two eggs, pineapples and juice, and pecans. Mix well, but don’t beat
4. Pour into pan and bake for 35-45 minutes
5. Remove and let cool

Icing

1. Combine all four ingredients in mixer
2. Mix until smooth
3. Once the cake is cool, spread all of the icing all over the top and sides

Pineapple Pecan Cake

Serve with a glass of cool milk, because it is rich…. but SOOOO GOOD!