Pineapple and Nut Cake

Ingredients

• 1 (20 ounce) can crushed pineapple, undrained
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 large eggs
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• Icing:
• 1 (8 ounce) package cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 cup crushed pecans
• 2 teaspoons vanilla extract

Directions

Warm your oven to 350°F (175°C) and grease a 9x9-inch square pan so the cake doesn’t stick. In a large bowl, toss together the pineapple, flour, sugar, eggs, baking soda, and vanilla extract. Use an electric mixer on medium speed to blend everything well—this should take about a minute. Pour the batter into your prepared pan and pop it in the oven. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, take the cake out and let it cool for around 20 minutes while you whip up the icing. For the frosting, beat the cream cheese and butter together until smooth. Then add powdered sugar, pecans, and vanilla extract, mixing until everything is combined. Spread the icing over the warm cake, and if you’re not serving it right away, pop it in the fridge to keep it fresh.