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! If you haven’t yet tried this cake now is the time to do so!
Even though this cake is simple to make, it tastes like it was made by a professional baker…it’s that good!
Ingredients
3 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon McCormick’s cinnamon
2 cups sugar
3 eggs
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
Instructions
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.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Make your own cream cheese frosting or use store-bought.
The picture looks like there are carrots in the cake. Did you forget or are those not carrots? We don’t like coconut so perhaps I could substitute carrots for the optional coconut??