Mom’s Best Cake Recipe and Picture Tutorial

I have no idea where Mom found this recipe, but she had it as long as I can remember, and I haven’t found the same recipe anywhere online by the same name or ingredients…so you’re just going to have to trust me on this one. It is named Best Cake for a reason. Not only is it very tasty and incredibly moist, but it is one of the easiest cake recipes I’ve ever seen (that doesn’t include a boxed mix)!

I’ve said it before and I’ll say it again, cake baking isn’t my specialty. Cake decorating? No problem. Cupcakes I can do, but most non-box-mix cakes just fall on me-terribly! This one is almost flawlessly executed every time…and it’s even helped me place at a church cooking contest, so I can assure you it is worth the tiny bit of effort it takes to prepare it!

First, the recipe:
Mom’s Best Cake

2 c. flour
2 c. sugar
2 eggs
2 tsp. baking soda
2 c. crushed pineapple (juice and all)
1 tsp. vanilla
3/4 c. plus 1/4 c. pecans, chopped (save the 1/4 c. for decoration)
1/4 tsp. salt

Preheat oven to 350 degrees. Grease and flour a 9×13 pan (metal or glass will work). Mix all ingredients together, pour into pan. Bake at 350 for 45 minutes. (Cake will turn from white cake-colored batter to a chocolate cake color during baking, this is normal.)

Frosting:
2 1/2 c. confectioner’s sugar
1 stick butter or margarine, softened (shortening will work, too)
1 8oz. pkg. cream cheese, softened
1 tsp. vanilla
Cream butter and cream cheese together, add vanilla and confectioner’s sugar. Mix well until creamy-about 2 minutes.
Ice the cake in pan while still warm. Sprinkle pecans over the top for decoration. (Note: if you don’t like super-sweet cream cheese icing, try using 2 packages of cream cheese, and leave the rest of the ingredient amounts the same.)

Now for the tutorial:

If you didn’t buy already chopped pecans (which I typically do, but not this time), then you are going to need to chop the pecans into small pieces. That’ll take them from this:
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To this:
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Then it’s time to grease and flour the pan. Start with some shortening or margarine in the pan:
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Wrap your fingers in a paper towel like I do, or just use your fingers to spread the shortening around the pan evenly. Be sure to cover the bottom, sides, and corners well.

Once you’ve done this, grab some flour and toss it into the pan:
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Pick up the pan and gently tap it on one side, angling the pan so that the entire bottom of the pan is covered in flour. (The flour will stick to the shortening.) Once the bottom is covered, tilt the pan on one of its’ sides (do this over the sink or a trashcan to avoid a mess) and contine tapping and tilting until you’ve covered the entire inside of the pan with flour. Tap the non-sticking remaining flour into a garbage can, and you’re done with the greasing and flouring. Your pan should look something like this:
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Measure out your pineapple, being sure to include the juices. To accomplish this, I spoon the pineapple and juice into the measuring container. This recipe will use almost all of a 15 oz. can of crushed pineapple, but not quite-so do measure it:
Crushed Pineapple

Measure the remaining ingredients (careful to reserve 1/4 cup of the pecans for decoration later) and throw them all in the bowl. Order does not matter in this cake, I promise!
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Mix until thoroughly combined. Batter will be thinner than a cake mix usually is, so don’t panic. It should look something like this:
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Pour the batter into the pan, and it should level itself out pretty nicely b/c of its’ thin nature:
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Put the pan in the oven and bake the cake for 45 minutes at 350 degrees. The cake will darken during baking, so don’t panic. It’s not burnt, really:
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While the cake is baking, you want to be sure to set out the cream cheese and butter/margarine on the counter to soften. I usually just toss them both in the mixer to soften:
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Once the cake is out of the oven, you may begin creaming the butter and cream cheese together:
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Then add in your vanilla and confectioner’s sugar:
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Mix until creamy…about 2 minutes should do it. Then it’ll look like this:
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While the cake is still warm, spoon the icing onto the cake and spread with a spatula:
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Be sure to get the icing to the edges of the pan:
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For a final touch, sprinkle the remaining 1/4 cup of chopped pecans over the cake in a random pattern. Serve warm or cold…either way is good, but nothing beats that first warm piece of Mom’s Best Cake!
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5 CommentsLeave a comment

  1. How did I miss this one? It looks sooo good. And totally like something my parents would like. Maybe I will consider it for Thanksgiving.. Or just to give them a cake. YUM!!!

  2. wow, i think, its very nice, thank

  3. Jess,

    This was always my favorite of Linda Lou’s recipes. The “BEST” cake ever in my book. She was an awesome cook!

    Love ya,
    Joanie

  4. och my god, wonderful site πŸ™‚

  5. Very generous of you to share an age-old family recipe (most people guard these with their lives – πŸ™‚

    Sounds quite delicious. Would love to try this and see how intense the pineapple flavor is.

    Thanks again!


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