Tender, moist cake recipe with crushed pineapple, pecans, and coconut with a cream cheese frosting. An old Southern tradition to make this cake when the preacher comes by for a visit!

INGREDIENTS:

Cake:

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon cinnamon

2 cups of sugar

3 eggs

1 cup of vegetable oil

2 teaspoons vanilla extract

1 20-ounce can crushed pineapple, with juice

1 1/2 cups finely chopped pecans or walnuts, divided

1 cup flaked coconut (optional)

Cream Cheese Frosting:

1 8-ounce package cream cheese, at room temperature

1/2 cup (1 stick) butter, at room temperature

1 teaspoon vanilla extract

2 cups powdered sugar, sifted

INSTRUCTIONS:

Cake:

Sift together flour, baking soda, salt and cinnamon; set aside.

Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.

Add pineapple (undrained), 1 cup chopped pecans and coconut then continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).

Spray a 3-quart 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.

Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.

Cream Cheese Frosting:

Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency).

source: southyourmouth.com