Posted on July 17, 2020 by Christine Crosby in pecans, precious pineapple cake, recipes

Precious Pineapple Cake

Precious pineapple cake

This “easy-do” cake starts with a cake mix to which you add pineapple and pecans. It’s very moist and even better the second day.

Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 12 Yield: 3 – 8 inch round pans or for convenience, use a 9×13 rectangular dish

Ingredients Cake

½ cup butter – softened

4 eggs

1 18.25 oz. pkg. yellow cake mix

1 (20 oz. can crushed pineapple with juice

½ cup pecans

Frosting

1 8 oz package cream cheese, softened

4 cups confectioners’ sugar (for those of us not using sugar…try powdered Stevia)

½ cup butter softened

½ cup pecans

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 8 inch round pans.
Step 2

In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans.
Step 3

Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Allow to cool.
Step 4

To make the frosting: In a medium bowl cream 1/2 cup softened margarine and the cream cheese until smooth. Gradually blend in the confectioners’ sugar and 1/2 cup chopped pecans.

Thanks, GRAND reader Nancy Pendleton of Maine, for sharing this delicious recipe.

If you have a grand recipe to share, please send to editor@grandmagazine.com

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Christine Crosby

About the author

Christine is the co-founder and editorial director for GRAND Magazine. She is the grandmother of five and great-grandmom (aka Grandmere) to one. She makes her home in St. Petersburg, Florida.

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