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DIRECTIONS
The Cake
Preheat oven to 350°F. Grease and flour a 9×13 inch pan.
In a mixing bowl, combine 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 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and allow to cool completely on a wire rack.
The Frosting
In a large bowl, beat cream cheese and butter until fluffy.
Add confectioners’ sugar and vanilla; beat until smooth.
Frost the cooled cake.
Cover and store in the refrigerator until ready to serve.
NOTES
Pecans: For extra flavor, toast the pecans. If you don’t have pecans, walnuts are a great substitution. You can leave out the nuts, but they are an important part of the texture and flavor. Coconut is another option that is wonderful!
Cream Cheese: For the best texture and flavor, use regular cream cheese. Low fat will work but fat free will not provide satisfactory results.
Store: Cover and refrigerate for up to 5 days.
Freeze: The frosting does not freeze well, so if you’d like to freeze the cake, freeze it without the frosting. Cover the cake with two layers of plastic wrap and then foil. Freeze up to 6 months. When ready, remove from freezer, let defrost for several hours, and then frost.
Garnish: For a little extra flair, sprinkle toasted pecans or toasted coconut over the frosting before serving!
