Pumpkin Pineapple Cake
Incredibly moist and flavorful Pumpkin Pineapple Cake makes a marvelous addition to Thanksgiving or any fall gathering!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thebakermama.com.
Cooking tools:
- Stand mixer
- Offset spatula
- Bread knife
- Cake stand
- Cake pan
- Sifter
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Toothpick
- Parchment paper
- Baking sheet
- Plastic wrap
- Aluminum foil
- Measuring cup
- Measuring spoon
- Refrigerator
- Freezer
Ingredients
- 2 and 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 (15 ounce) can pure pumpkin
- 1 (20 ounce) can crushed pineapple, including juice
- 8 ounces cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 4 cups powdered sugar
- 18 candied pecans, for garnishing
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