Southern Creamy Pineapple Pecan Cake
A moist and delightful cake combining crushed pineapple and crunchy pecans, topped with cream cheese frosting, perfect for gatherings and special occasions.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Make sure it's softened for easier mixing.
- 1 cup crushed pineapple, drained Ensure thoroughly drained to prevent excess moisture.
- 1 cup chopped pecans Toast for deeper flavor if desired.
- 4 large eggs
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups pineapple juice
Frosting Ingredients
- 8 oz cream cheese, softened Soften before mixing.
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour a cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the crushed pineapple and pineapple juice until well combined.
Mixing and Baking
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
Frosting and Serving
- For the frosting, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the frosting over the cooled cake and sprinkle with additional pecans.
- Slice and serve, preferably at room temperature.
Notes
This cake can be stored in an airtight container at room temperature for up to three days. Refrigerate for about a week or freeze (without frosting) for up to three months.