Rosemary Pineapple Cake

12 ingredients
8 steps

Ingredients

  • 2 cups flour
  • 2 cups sugar
  • 1 cup pecans, chopped
  • 1 (20 ounce) can crushed pineapple, undrained
  • 2 tablespoons fresh rosemary, chopped
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 2 eggs
  • 8 ounces cream cheese
  • 1/2 cup margarine or 1/2 cup butter
  • 2 cups powdered sugar
  • 2 teaspoons vanilla

Directions

  1. 1
    Preheat oven to 350-degrees F.
  2. 2
    Combine all cake ingredients (flour- eggs) in a large bowl and mix well with a wooden spoon.
  3. 3
    Pour batter into a greased and floured 9 x 13-inch pan.
  4. 4
    Bake 45-55 minutes or until done (tested with a toothpick- if it comes out clean when inserted in the middle of the cake the cake is done).
  5. 5
    Let cake cool.
  6. 6
    While cake is cooling prepare frosting by mixing frosting ingredients (cream cheese- vanilla) together until smooth and spreadable.
  7. 7
    Spread on cooled cake.
  8. 8
    Refrigerate cake before serving and/or refrigerate leftovers.

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