Teresa *G*


This is a delicious, moist, "from scratch" pineapple pecan cake. We love it (maybe too much!) It's great for pot-lucks or parties. Fair warning: people WILL ask for the recipe! It's named 'Welcome Cake" because it's always welcome wherever it goes.

★★★★★ 2 votes
12 minimum (makes one 9"x13" or two 8"x8" cakes)
25 Min
30 Min



2 c
all purpose flour
2 c
granulated sugar
2 tsp
baking soda
1/2 tsp
1/2 c
chopped pecans
1/2 c
shredded coconut (optional)
1 - 20 oz. can(s)
crushed pineapple, undrained
2 large
eggs, room temperature
2 tsp
pure vanilla extract


1 -8 oz. pkg
cream cheese, room temperature
1 stick
butter, room temperature (1/2 cup or 8 tablespoons)
2 c
powdered sugar
1 1/2 tsp
pure vanilla extract
1/4 tsp


1/4 c
chopped pecans
1/4 c
lightly toasted shredded coconut (optional)


1Place oven rack in center position and preheat oven to 350 degrees F.
2Lightly grease and flour (or spray with Bakers Joy) a 9"x13" pan or two 8"x8"nonreactive pans; set aside.
3In a large bowl, mix together all of the dry batter ingredients.
4Pour half of the undrained pineapple into dry ingredients.
5Into pineapple remaining in can, add eggs and vanilla; mix well.
6Pour into the bowl and mix until just combined (do not over-mix or it will make the cake tough.)
7Pour into prepared pan(s) and bake at 350 degrees for 30 minutes.
8Remove from oven and allow to cool completely before frosting. May let it sit on counter for 1 hour then very loosely cover with foil and refrigerate until cool.
9To make frosting, place cream cheese and butter in mixing bowl; using electric mixer, beat until light and fluffy.
10Add powdered sugar, salt and vanilla.
11Starting on low speed, mix until combined; increase speed and beat until smooth.
12Spread evenly over cool cake; sprinkle with nuts and/or coconut, as desired. Cover and refrigerate leftovers.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tags: For Kids, Heirloom