Ingredients:
– 2 cups all-purpose flour 🍞
– 1 1/2 cups sugar 🍚
– 1 tsp baking soda 🥄
– 1/2 tsp salt 🧂
– 2 eggs 🥚
– 1 can (20 oz) crushed pineapple, undrained 🍍
– 1 cup chopped pecans 🌰
– 1 tsp vanilla extract 🌼
– 1/2 cup unsalted butter, melted 🧈
– 1/2 cup shredded coconut 🥥
Preparation Steps:
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. 🌡️
2. In a large bowl, mix flour, sugar, baking soda, and salt. Beat in eggs, pineapple (with juice), pecans, vanilla, and melted butter until well combined. 🍍🥄
3. Pour the batter into the prepared baking dish. Sprinkle shredded coconut on top for a tropical flair. 🥧🥥
4. Bake for 40-45 minutes or until a toothpick inserted comes out clean. Let it cool before serving. 🕒
5. Slice and serve this lusciously moist Creamy Pineapple Pecan Cake with a dollop of whipped cream if desired. Enjoy every flavorful bite! 🍰🍍🌰
Prep Time: 15 minutes
Serving Size: 12 slices
Calorie Count per serving: Approximately 290 calories
Notes: Ensure that the pineapple is undrained for a wonderfully moist cake. Feel free to add a sprinkle of extra chopped pecans on top for added crunch and visual appeal. Store any leftovers in an airtight container for freshness. Here’s a fun question for you: What other fruit would you consider adding to this tropical cake for a twist?