Ingredients
- 1 can of crushed pineapple (20 ounces), with all its juices
- A pair of cups of all-purpose flour
- A duo of cups of white sugar
- A couple of sizeable eggs
- Two teaspoons of baking soda
- A pair of teaspoons of vanilla essence
- For the icing:
- A package of softened cream cheese (8 ounces)
- A quarter cup of softened unsalted butter
- A couple of cups of powdered sugar
- One cup of pecans, crushed
- Two teaspoons of vanilla extract
Step 1
Heat up the oven to a cozy 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 9x9-inch square baking pan by greasing it lightly.
Step 2
In a spacious bowl, combine pineapple, flour, sugar, eggs, baking soda, and a dash of vanilla extract. Use an electric mixer on medium speed to blend the ingredients harmoniously for roughly a minute. Gently pour the mixture into the awaiting pan.
Step 3
Allow the concoction to bake in the preheated oven until a toothpick gently inserted in the center emerges clean - this should take about 30 to 40 minutes. Once ready, take the pan out and let the cake cool down a bit, approximately 20 minutes, while you shift your attention to preparing the icing.
Step 4
In a separate bowl, unite cream cheese and butter for the icing. Sprinkle in powdered sugar, pecans, and a hint of vanilla extract; mix until everything melds together beautifully. Spread this luscious icing over the still-warm cake. If you don't plan on serving it right away, consider refrigerating it for a bit.
Extra Tips & Suggestions
- 1. Keep your ingredients fresh by storing them in airtight containers. This will help preserve their flavors and ensure a delicious end result.
- 2. To maximize shelf life, store your nuts in the refrigerator or freezer. This will prevent them from going rancid and keep them crunchy for longer.
