Whenever we do our Wednesday night prayer meetings, I am always more than happy to bring a dessert for everyone to enjoy after the discussion is over. When it’s my turn to provide the dish, I always turn to this cake. It’s a huge hit among all my friends. The cream cheese frosting really sets it off. If I have time, I make the homemade kind and it is amazing! Check out what they are saying about this recipe over at South Your Mouth:
“This is a cake my Grandma made for me for my birthday every year, so good and moist!”
Even though this cake is simple to make, it tastes like it was made by a professional baker…it’s that good!
3 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon McCormick’s cinnamon
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 20-ounce can Dole crushed pineapple, with juice
1 1/2 cups finely chopped pecans or walnuts, divided
1 cup flaked coconut (optional)
Cream Cheese Frosting
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 and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).
Spray a 13×9 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.
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Quick Tip: Make your own cream cheese frosting or use store-bought.
Thanks again to South Your Mouth for this heavenly recipe.