This cake reminds me of my childhood when having a cake made for if company stopped by was a standard thing. This cake was one of my favorites and I love making it because it is simple, easy to make, delicious, and takes me straight back to when I was a kid! I know my mom’s recipe card was well loved and had worn edges and a few stains. A true sign of a magnificent recipe!
The smell of this cake baking lifts your spirits, the cream cheese frosting is dangerously delicious, and once the cake is discovered it doesn’t last long in my house. Whether you enjoy it with a cup of coffee, tea, or a glass of cold milk, it is perfect. It is moist, delicate, and the flavor is unbeatable – a true crowd favorite.
If I remember correctly, many people called this Sunshine Cake because of the brightness and fresh flavor of the pineapple. It is a ray of sunshine in my book!
For the Cake
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoon baking soda
2 eggs – beaten
1 (20 ounce) can crushed pineapple, with juice – Do Not Drain
1 teaspoon vanilla extract
1 cup chopped pecans
For the Frosting
1 stick butter – softened to room temperature
1 8oz cream cheese – softened to room temperature
2 cups confectioners’ sugar
2 teaspoons vanilla
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.
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.
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!