Best 8 Pineapple And Pecan Cake Recipes

PINEAPPLE PECAN CAKE

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.

PINEAPPLE CAKE WITH COCONUT PECAN ICING RECIPE - (4.2/5)

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

PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING RECIPE - (4/5)

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.

PINEAPPLE PECAN CAKE

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.

PINEAPPLE PECAN CAKE

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.

PINEAPPLE PECAN CAKE

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.

PINEAPPLE AND PECAN 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.

PINEAPPLE PECAN PUDDING CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 9-inch by 13-inch cake pan.
• In a bowl, combine the cake mix, milk, eggs, oil and pecans. Stir until just moistened, then beat at medium speed for 2 minutes.
• Pour batter into prepared pan. Bake for 30-35 minutes or until tester inserted in center comes out clean.
• When the cake is done, prick the top all over with a fork. Pour the pineapple and juice over the hot cake. Let cool.
• While the cake is baking, prepare the toppings by stirring together the pudding mix and milk then beating in the cream cheese, a few small pieces at a time.
• Whip the cream with the sugar until stiff peaks form. Refrigerate while cake cools.
• Spread cream cheese mixture over the crushed pineapple then cover the cake with whipped cream. Garnish with pecans and coconut.
• Refrigerate. (She says that the longer it sits, the better it tastes.).