Margaret's Swedish Pineapple Cake

I got this recipe from a co-worker many years ago. It sounds like a lot of steps, but it's very easy to make. The pineapple really keeps the cake moist and the frosting is a classic cream-cheese frosting.

• Ready In: 1 hr 20 mins
• Serves: 16

Ingredients

• 2  cups sugar
• 2  cups flour, unsifted
• 1 (20 ounce) can crushed pineapple, undrained
• 1⁄2 cup pecans, chopped
• 2  eggs
• 4  tablespoons butter
• 1  teaspoon baking soda
• 1  teaspoon vanilla

• FROSTING

• 1 (8 ounce) package cream cheese, softened
• 8  tablespoons butter, room temperature
• 1  teaspoon vanilla
• 2  cups confectioners' sugar
• 2⁄3 cup pecans, chopped

Directions

1. Preheat oven to 350.
2. Grease and dust with flour 9 x 13 cake pan.
3. Combine butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
4. Add pineapple, baking soda and 1 teaspoons vanilla, and 1/2 cup chopped pecans, then stir in flour.
5. Pour batter into prepared cake pan and bake for 45 to 50 minutes or until toothpick inserted comes out clean.
6. After cake has cooled completely, combine remaining ingredients for frosting, beating until smooth. Make sure cake is cool before frosting.