Pineapple Pecan Layer Cake

For the Cake:

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

1 can (20 oz) crushed pineapple, undrained

1 cup chopped pecans

For the Cream Cheese Frosting:

1 package (8 oz) cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans (for topping)

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Prepare the Cake Batter:

In a large bowl, whisk together the flour, sugar, baking soda, and salt.

Add the eggs and vanilla extract, stirring until just combined.

Stir in the crushed pineapple with its juice and the chopped pecans until the batter is well mixed.

Bake the Cakes:

Divide the batter evenly among the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Stir in the vanilla extract until the frosting is smooth.

Assemble the Cake:

Place one cake layer on a serving platter and spread a generous layer of cream cheese frosting on top.

Repeat with the second and third layers, frosting the top and sides of the cake.

Decorate and Serve:

Sprinkle the remaining chopped pecans over the top of the cake.

Refrigerate the cake for at least an hour before serving to allow the frosting to set.

Enjoy your homemade pineapple and pecan layer cake with cream cheese frosting!

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