Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Prepare the Cake Batter:
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Stir in the eggs, vanilla extract, and undrained crushed pineapple. Mix until well combined.
Fold in the chopped pecans or walnuts.
Pour the batter into the prepared baking pan and spread it evenly.
Bake the Cake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Prepare the Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until the frosting is smooth and fluffy.
Stir in the vanilla extract.
Frost the Cake:
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top of the cake.
Serve:
Optionally, you can garnish the top of the cake with additional chopped nuts or even a drizzle of pineapple juice for extra flavor.
Slice and enjoy!
Notes:
This cake is incredibly moist due to the pineapple and pairs wonderfully with the tangy cream cheese frosting.
For an extra touch, you can add a sprinkle of cinnamon to the frosting or top the cake with some toasted coconut flakes.
This Pineapple Nut Cake with Cream Cheese Frosting is a delightful dessert, perfect for any occasion, and sure to impress with its rich flavor and moist texture.
