THE ORIGINAL “EASIEST PINEAPPLE CAKE”

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 :

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 8 inch round pans.
2. 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.
3. 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.
4. 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.