INGREDIENTS:
Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups sugar
- 3 eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 20-ounce can crushed pineapple, with juice
- 1 1/2 cups finely chopped pecans or walnuts, divided
- 1 cup flaked coconut (optional)
Cream Cheese Frosting:
- 1 8-ounce package cream cheese, at room temperature
- 1/2 cup (1 stick) butter, at room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
INSTRUCTIONS:
Cake:
- Sift together flour, baking soda, salt and cinnamon; set aside.
- Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer
- until creamy. Slowly mix in flour mixture until just combined.
- Add pineapple (undrained), 1 cup chopped pecans and coconut then continue mixing on
- medium-low speed until all ingredients are thoroughly combined (about 1 minute).
- Spray a 3-quart 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at
- 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted
- comes out clean.
- Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining
- 1/2 cup chopped pecans over cake. Store in refrigerator.
Cream Cheese Frosting:
- Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes).
- Beat in powdered sugar (add more if necessary to reach desired consistency).
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