This wonderful cake starts with a cake mix to which you add pineapple and pecans. It is very moist, even better the second day.
Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 12 Yield: 3 – 8 inch round pans
Ingredients
1/2 cup margarine, softened
3 eggs
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup chopped pecans
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners’ sugar
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 8 inch round pans.
In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans.
Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Allow cooling.
To make the frosting: In a medium bowl cream, 1/2 cup softened margarine and the cream cheese until smooth. Gradually blend in the confectioners’ sugar and 1/2 cup chopped pecans.
Nutrition Facts:
Per Serving: 649 calories; 34.3 g total fat; 68 mg cholesterol; 532 mg sodium. 82.8 g carbohydrates; 6.1 g protein.
