Time 45m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Number Of Ingredients 12 Steps:
CAKE: Mix flour, sugar, and baking soda in a large bowl. Add in the eggs, pineapple along with its juice, and the pecans, if using. Stir just until moistened. Pour into a buttered 9x13-inch baking pan. Bake in a preheated 350°F oven for about 35 minutes or until toothpick comes out clean. Cool completely. ICING: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting.
Time 55m Yield 16 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the sugar, flour and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.
Time 50m Yield 10 serving(s) Number Of Ingredients 10 Steps:
Mix sugar, flour, eggs, baking soda and pineapple. Add nuts and mix again. Pour into greased and floured pan (s). Bake 40 minutes at 350F degrees. ——-Frosting——Frost when cool with cream cheese icing: Mix sugar, cream cheese, butter and vanilla.
Time 1h50m Yield 16 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan. Spread pecans onto a baking sheet; spray pecans with cooking spray. Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes. Whisk flour, white sugar, and baking soda together in a bowl. Stir pineapple and its juice and eggs into flour mixture until batter is well mixed; fold in toasted pecans. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from oven and cool completely. Beat confectioners’ sugar, cream cheese, butter, and vanilla extract together in a bowl using an electric mixer until icing is smooth. Frost the cooled cake using all the icing.
Time 1h5m Yield 16 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 350 degrees. In large mixing bowl, cream together granulated sugar and eggs. Add pineapple with juice, flour, baking soda, salt and walnuts, stir until combined. Pour into greased and floured 13 x 9 cake pan. Bake 55-60 minutes or until wooden toothpick inserted in center comes out clean. Top with cream cheese frosting when cool. CREAM CHEESE FROSTING. Mix together cream cheese, margarine, confectioners sugar and vanilla. Beat until frosting is smooth and of spreading consistency.
More about “pineapple pecan cake with cream cheese frosting recipe 45”
Number Of Ingredients 13 Steps:
Preheat oven to 350 degree F. Mix all of the cake ingredients together in a bowl. Pour into a greased 9X13 inch pan and bake at 350 for 35 - 40 minutes (until top is golden brown). Frosting: Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar. While the cake is hot, frost with the cream cheese frosting and let it soak into the cake. Refrigerate until serving.
