2 large eggs
2 c. all-purpose flour
2 t. baking soda
1 (20-oz.) can crushed pineapple in syrup or juice, undrained
1 c. chopped pecans
3/4 c. flaked coconut (opt.)
1 (8 ounce) package cream cheese (softened)
1 (16-ounce) box powdered sugar
Preheat oven to 350.
Mix sugar and eggs in a large bowl. Add pineapple.
Sift together flour and baking soda two times and mix well into pineapple mixture.
Stir in chopped pecans.
Grease and flour a 9x13-inch baking pan.
Pour batter into pan and bake for 45 minutes or until cake tests done.
Frosting: Mix until smooth.
Frost cake while still warm.
Store in refrigerator.
Number of Servings: 14-16
Not a NESTLÉ®-tested recipe.