Next, you’ll add both sugars until they’re fully incorporated, and then you’ll slowly stream in your canola oil. Then, add your eggs one at a time, beating well after each addition. This process helps to emulsify the eggs with the oil, helping to create a seamless batter. After you’ve added your eggs, decreased mixer speed to low and added your the crushed pineapple and vanilla bean paste, you’ll continue to beat batter until everything is combined. Lastly, you’ll add your dry ingredients and a third of a cup of chopped pecans.
Like we said earlier, there’s no creaming butter in this recipe, so it’s pretty impossible to screw up! Just have your ingredients prepared and add them in the order the recipe states.