1. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and 2. Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
3. Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 231 (43%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 52.9mg||16 %|
|Sodium 5236.3mg||181 %|
|Potassium 209.7mg||6 %|
|Total Carbohydrate 72.8g||21 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 70.2g|
|Protein 6g||9 %|
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Calories per serving: 534
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