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350F, 9x13 inch pan lined with parchment paper
1) 260g all-purpose flour
1) 1 ½ cup (277g) granulated sugar
1) 1 tsp. (6g) baking soda
1) ⅛ tsp. salt
2) 1 can (398mL) crushed Pineapple (in juice) 445g
3) 2 large eggs, beaten
3) 1 tsp. (4g) vanilla extract
4) 250g cream cheese, room temp
4) ½ cup (113g) unsalted butter, room temp
5) 1 cup (120g) icing sugar
5) 1 tsp. vanilla extract
6) 1 cup (112g) pecan, toasted 350F 10min

Toast pecans at 350F for 10 minutes and set aside to cool.

In a mixing bowl combine (1) then add (2) and (3) mix throughly then pour batter into 9x13" pan.

Bake at 350F for 30 minutes.

Prepare frosting while cake is in the oven.

In a bowl using a hand beater, cream(4) then add (5) and (6) beat until uniform.

Spread frosting while cake is still hot then sprinkle pecans on top.