The picture comes from the source of this outstanding recipe. I've made it three times in less than a month and have yet to get a photo of it. No way could I have made that cute chocolate lace! And, I don't know what the touch of green is in the photo. But, this is about the best cake I've ever tasted. If I'm not in a hurry next time, I'll get my own photo.
The original AllRecipes.com recipe called for three 8" layers put together with cream cheese icing. That would have been overkill!
We cooked them in bundt pans, no icing and there wasn't a crumb left. The photo's correct - a touch of whipped cream is sufficient, or a dusting of powdered sugar for looks. Use a sugar-free cake mix and you're ahead on calories, too.
My Oklahoma Sister-in-law made it and had the same results. I've given the recipe out four times in that same month, and see that as great references. It is a very simple cake.
1/2 cup margarine, softened
1 18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).This will serve eight comfortably, with absolutely no leftovers. You can do smaller slices, but be prepared to share the recipe. Guaranteed!!
Grease and flour a bundt or bundt-type pan.
In a large bowl cream 1/2 cup margarine until smooth.
Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans.
Pour batter into prepared pans.
Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean.
Allow to cool, and remove from pan.