Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, undrained
- 1 cup chopped pecans (plus extra for topping)
- 1 cup shredded coconut (optional)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, and baking soda. Mix well.
- Add the eggs and vanilla extract to the dry ingredients, and then stir in the crushed pineapple along with its juice. Mix until well combined.
- Fold in the chopped pecans and shredded coconut, if using.
- Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract until fully combined.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous amount of cream cheese frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Sprinkle extra chopped pecans on top for decoration.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Nutrition:
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Servings: 12 servings
- Calories per Serving: 450 kcal
Enjoy this decadent and creamy dessert at your next gathering!