This cake holds a special place in my heart, as it vividly brings back memories of my childhood. Back then, it was quite common to have a freshly baked cake ready for unexpected guests, and this particular cake was among my absolute favorites. Making it now feels like a nostalgic journey back to those simpler times. The recipe card, with its worn edges and telltale stains, is a testament to its cherished status in our family.
The aroma of this cake as it bakes is enough to lift anyone’s spirits, filling the house with a warmth that’s both comforting and inviting. And the cream cheese frosting? It’s so irresistibly good that it’s almost dangerous. In my home, this cake is always a hit and disappears quickly after it’s made. Whether paired with a steaming cup of coffee, a soothing tea, or a glass of chilled milk, it’s the perfect treat. The cake’s moist texture, delicate crumb, and unparalleled flavor make it a universal favorite.
I fondly recall this cake being referred to as the Sunshine Cake, probably because of its bright, fresh pineapple flavor that seems to bring a bit of sunshine into the room. In my eyes, it truly is a slice of happiness!
So go ahead, give this recipe a try, and bask in the delightful flavors and memories it brings. Enjoy!
INGREDIENTS
For the Cake
1 (20 ounce) can crushed pineapple, with juice – Do Not Drain
2 tsp baking soda
1 tsp vanilla extract
2 eggs – beaten
2 cups all-purpose flour
1 cup chopped pecans
2 cups granulated sugar
For the Frosting
1 stick butter
1 8 ounces cream cheese
2 teaspoons vanilla
2 cups confectioners’ sugar
DIRECTIONS
The Cake
Preheat oven to 350°F. Grease and flour a 9×13 inch pan.
In a mixing bowl, combine the flour, sugar, and baking soda.
Stir in the eggs, pineapple, and vanilla, mixing until blended.
Fold in pecans.
Pour batter into prepared pan.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and allow to cool completely on a wire rack.
The Frosting
In a large bowl, beat cream cheese and butter until fluffy.
Add confectioners’ sugar and vanilla; beat until smooth.
Frost the cooled cake.
Cover and store in the refrigerator until ready to serve.
NOTES
Pecans: For extra flavor, toast the pecans. If you don’t have pecans, walnuts are a great substitution. You can leave out the nuts, but they are an important part of the texture and flavor. Coconut is another option that is wonderful!
Cream Cheese: For the best texture and flavor, use regular cream cheese. Low fat will work but fat free will not provide satisfactory results.
Store: Cover and refrigerate for up to 5 days.
Freeze: The frosting does not freeze well, so if you’d like to freeze the cake, freeze it without the frosting. Cover the cake with two layers of plastic wrap and then foil. Freeze up to 6 months. When ready, remove from freezer, let defrost for several hours, and then frost.
Garnish: For a little extra flair, sprinkle toasted pecans or toasted coconut over the frosting before serving!