Pineapple Cake

This wonderful cake starts with a cake mix to which you add pineapple and pecans. It is very moist, even better the second day.

Ingredients

Cake:

½ cup margarine, softened

3 large eggs

1 (18.25 ounce) package yellow cake mix

1 (20 ounce) can crushed pineapple with juice

½ cup chopped pecans

Frosting:

½ cup margarine, softened

1 (8 ounce) package cream cheese, softened

4 cups confectioners' sugar

مع وصول أونصة الذهب إلى مستويات قياسية تجاوزت 2500 دولار، يجد المواطن المصري نفسه مضطراً لموازنة استثماراته بين الذهب واحتياجاته الأخرى، خاصة مع ارتفاع أسعار السيارات مثل تويوتا، هيونداي، وبي إم دبليو، مما يزيد من التحديات المالية التي يواجهها.

½ cup chopped pecans

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round pans.

Cream margarine in a large bowl until smooth. Blend in eggs. Add cake mix and pineapple with juice; mix until smooth. Stir in pecans. Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool cakes in pans on wire racks for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto cooling racks. Let cool completely, about 1 hour.

To make frosting: Beat margarine and cream cheese in a medium bowl until smooth. Gradually blend in the confectioners' sugar. Mix in pecans.

Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.