Time 45m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 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 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Number Of Ingredients 17 Steps:
Cake Directions: Mix dry ingredients in large bowl. Add beaten eggs, pineapple, and vanilla. Mix well and pour into 9″x13″ pan. Bake at 350 degrees for 25-40 minutes. Begin checking at 25 for center of cake to spring back. Icing Directions: Prick the cake with a toothpick like this: Put all ingredients into large pan and bring to a boil. Boil for 6 minutes while stirring. Pour over the cake while cake is still warm
Number Of Ingredients 12 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.
Time 40m Number Of Ingredients 10 Steps:
In a medium bowl, whisk together the eggs, crushed pineapple with juice and chopped pecans(toast ’em first). Mix the flour, sugar, and baking soda in a large bowl. Stir in the egg mixture. Stir gently, just until combined. Pour into a 9×13 greased baking dish. Bake at 350F for 30 to 35 minutes till toothpick inserted in center comes out clean. COOL COMPLETELY. Combine all frosting ingredients together (cream cheese, butter, powdered sugar and vanilla) with an electric mixer until smooth. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough. Spread frosting evenly on top of cake. Cut the cake into any size you like.
Time 50m Yield 10 serving(s) Number Of Ingredients 10 Steps:
Mix sugar, flour, eggs, baking soda and pineapple. Add nuts and mix again. Pour into greased and floured pan (s). Bake 40 minutes at 350F degrees. ——-Frosting——Frost when cool with cream cheese icing: Mix sugar, cream cheese, butter and vanilla.
Time 55m Yield 16 servings. Number Of Ingredients 11 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.
Time 1h50m Yield 16 Number Of Ingredients 11 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.
Time 50m Yield 16 servings. Number Of Ingredients 11 Steps:
In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.
More about “pineapple pecan cake recipes”
Time 1h35m Yield 1 cake, 8-10 serving(s) Number Of Ingredients 14 Steps:
Beat together oil, sugar and eggs until completely combined. In a large bowl, sift together flour, baking soda, salt, cinnamon and cloves. Add to egg-sugar mix and mix well. Drain the pineapple well. Add carrots, pecans, and pineapple to mix. Blend well. Pour batter into a greased and floured 9 or 10 inch pan. Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Let cake cool on rack without taking out of pan. Cream together cream cheese, powdered sugar and vanilla extract. Take cake out of pan and cover with the frosting. Sprinkle with coconut.
