This cake reminds me of my childhood when having a cake made for if company stopped by was a standard thing. This cake was one of my favorites and I love making it because it is simple, easy to make, delicious, and takes me straight back to when I was a kid! I know my mom’s recipe card was well loved and had worn edges and a few stains. A true sign of a magnificent recipe!

If I remember correctly, many people called this Sunshine Cake because of the brightness and fresh flavor of the pineapple. It is a ray of sunshine in my book!



For the Cake

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoon baking soda
2 eggs – beaten
1 (20 ounce) can crushed pineapple, with juice – Do Not Drain
1 teaspoon vanilla extract
1 cup chopped pecans

For the Frosting

1 stick butter – softened to room temperature
1 8oz cream cheese – softened to room temperature
2 cups confectioners’ sugar
2 teaspoons vanilla


The Cake

Preheat oven to 350°F. Grease and flour a 9×13 inch pan.

In a mixing bowl, combine the flour, sugar, and baking soda.

Stir in the eggs, pineapple, and vanilla, mixing until blended.

Fold in pecans.

Pour batter into prepared pan.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and allow to cool completely on a wire rack.

The Frosting

In a large bowl, beat cream cheese and butter until fluffy.

Add confectioners’ sugar and vanilla; beat until smooth.

Frost the cooled cake.

Cover and store in the refrigerator until ready to serve.