Ingredients and Weight:
- Pineapple slices, canned: 1 (20-ounce) can
- Crushed pineapple, canned: 1 (16-ounce) can
- Vanilla extract: 2 teaspoons
- Brown sugar, packed: 1 cup
- Granulated sugar: 1 cup
- All-purpose flour: 2 cups
- Pecans, chopped: 1 cup
- Butter, unsalted and melted: 1 cup
- Eggs: 3
- Butter, softened: 1 cup
- Cream cheese, softened: 8 ounces
- Vanilla extract: 1 teaspoon
- Powdered sugar: 1 cup
Preparation Time:
45 minutes
Cooking Time:
50 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Prepare the pineapple: Drain and reserve 1/2 cup of the juice from the canned pineapple slices. Reserve the pineapple slices for topping the cake. Add the remaining pineapple juice and the crushed pineapple to a bowl and mix in the vanilla extract.
- Make the cake batter: Preheat the oven to 350°F (175°C). In a large bowl, whisk together the brown sugar, granulated sugar, flour, and pecans.
- Add the wet ingredients: In a separate bowl, whisk together the melted butter, eggs, and the reserved pineapple juice mixture. Add the wet ingredients to the dry ingredients and mix until just combined.
- Grease and flour a 9x13-inch baking pan: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the cream cheese frosting: In a medium bowl, cream together the softened butter and cream cheese until smooth. Gradually beat in the powdered sugar until light and fluffy. Mix in the vanilla extract.
- Frost the cake: Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Top with pineapple slices: Arrange the reserved pineapple slices on top of the frosting.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15 grams
- Carbohydrates: 45 grams
- Protein: 5 grams
Dish Characteristics:
- Sweet and tangy
- Moist and fluffy
- Nutty flavor from the pecans
- Topped with juicy pineapple slices
User Comments:
- "This cake was a hit at our dinner party! The combination of pineapple and pecans is perfect." - Sarah
- "I made this cake for my husband's birthday and he loved it. It's his new favorite dessert." - Emily
- "I'm not usually a fan of pineapple cakes, but this one was amazing. The frosting is so light and fluffy." - John
Special Precautions and Tips:
- Use canned pineapple slices that are packed in their own juice.
- If you don't have chopped pecans, you can use walnuts instead.
- To make the frosting ahead of time, refrigerate it for up to 2 days. Bring it to room temperature before using.
- If the cake batter is too thick, add a little milk to thin it out. If it's too thin, add a little flour to thicken it.
- Allow the cake to cool completely before frosting it to prevent the frosting from melting.
- Store the cake in the refrigerator for up to 3 days.
