Pineapple Pecan Cake With Cream Cheese Frosting Recipe 45

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.

Steps:

• 1. Preheat oven to 350 degrees F & lightly mist a 13 x 9" baking pan with cooking spray.
• 2. MANAGEMENT TIP FOR BEGINING BAKERS: Set out all of your ingredients before starting to make sure you have them all. (Don't ask how I know this!) Then, since you're measuring anyway, measure out ALL of your ingredients into the proper bowl or pan at the same time. This saves time and you're able to start the clean-up faster. OK, back to the recipe. =^..^=
• 3. In a large bowl, add the pineapple & juice, eggs, white sugar, flour, salt, baking soda, and, if desired, cinnamon. Stir it all together until it's well-blended. Pour into the prepared baking pan.
• 4. Sprinkle the cake batter with the brown sugar...
• 5. ...then add the nuts on top. (Notice that I only added nuts to part of my cake since not everyone in my family loves pecans as much as I do! What a pity...)
• 6. Bake at 350 degrees F for 40-45 minutes, testing early with a toothpick in the center of the cake. MANAGEMENT NOTE: If you're going to make the boiled topping, set your timer for 25 minutes so you can start cooking the topping at that point and get it all done by the time the cake is baked.
• 7. BOILED TOPPING DIRECTIONS: Heat the evaporated milk, sugar, and butter in a saucepan over medium heat, STIRRING CONSTANTLY, until it comes to a full, rolling boil. Remove from the heat & add the vanilla. **This takes about 10-15 minutes, so plan to have it ready when the cake comes out of the oven.
• 8. As soon as the cake is done, take it from the oven & place on a cooling rack.
• 9. If you've made the boiled topping, pour the HOT topping over the HOT cake. It will soak in as it cools.
• 10. Allow the cake & topping to cool completely before serving. Or not. =^..^=
• 11. CREAMY CREAM CHEESE FROSTING DIRECTIONS: Put the butter, cream cheese, and vanilla in a mixing bowl while the cake is cooling so the butter & cream cheese can soften. Using a mixer, beat them together until smooth. Slowly add the confectioner's sugar, beating between additions. Spread the frosting over the cooled cake, then decorate with nuts, if desired.
• 12. Refrigerate leftovers, if there are any. =^..^=

Steps:

• Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
• Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
• To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.

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.