1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 (16 ounce) can sliced pineapple, drained
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/4 cup milk
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
1/2 cup butter
1 cup packed light brown sugar
1 (8 ounce) can sliced pineapple
1/2 cup sliced almonds
1/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round baking pans.
In a large bowl, cream together butter, sugar, eggs and vanilla. Beat in flour, baking soda, baking powder, salt, cinnamon and pecans. Stir in pineapple, cream cheese and white sugar.
Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
To make the filling: In a large bowl, cream together cream cheese, brown sugar, milk and pecans. Beat in butter, brown sugar and pineapple. Beat in almonds, pecans and pecans. Pour filling into prepared pans.
Cool completely before frosting. Frost with the whipped cream frosting.