Contents
Introduction
Indulge in the rich and tropical flavors of Southern Creamy Pineapple Pecan Cake! This delightful dessert features a moist cake infused with crushed pineapple and crunchy pecans, topped with a luscious cream cheese frosting. It’s the perfect treat for any occasion, from family gatherings to casual get-togethers.
Ingredients
For the Cake:
2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp salt
2 large eggs
1 cup unsalted butter, melted
1 tsp vanilla extract
1 20 oz can crushed pineapple with juice
1 cup chopped pecans
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
1/2 cup crushed pineapple, drained (optional)
1/2 cup chopped pecans for garnish
Prep Time
Prep Time: 20 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12-16 servings
Instructions
1. Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Add the eggs, melted butter, vanilla extract, and crushed pineapple with its juice. Stir until well combined. Gently fold in the chopped pecans. Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
2. Make the Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until well combined and fluffy. Stir in the vanilla extract and crushed pineapple if using.
3. Assemble the Cake:
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Garnish with additional chopped pecans for a delightful crunch.
Enjoy the rich and tropical flavors of this Southern Creamy Pineapple Pecan Cake, perfect for gatherings or as a sweet treat any day!
Detailed Directions and Instructions
1. Prepare the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Add the eggs, melted butter, vanilla extract, and crushed pineapple with its juice. Stir until well combined. Gently fold in the chopped pecans. Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
2. Make the Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until well combined and fluffy. Stir in the vanilla extract and crushed pineapple if using.
3. Assemble the Cake
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Garnish with additional chopped pecans for a delightful crunch.
Notes
Prep Time
20 minutes
Cook Time
35 minutes
Servings
12-16
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Serving Suggestion
This cake is perfect for gatherings, potlucks, or as a sweet treat enjoyed any day.
Cook techniques
Prepping the Pan
Before pouring the batter into the baking pan, ensure it’s well-greased to prevent sticking. You can use butter or cooking spray for this purpose.
Mixing Ingredients
When combining the dry ingredients, it’s important to whisk them together thoroughly to ensure even distribution of the baking soda and salt. This helps achieve a uniform rise.
Folding in Pecans
When incorporating the chopped pecans into the batter, use a gentle folding motion. This helps maintain the airiness of the batter without over-mixing.
Baking Perfectly
To determine if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is perfectly baked.
Cooling the Cake
Allow the cake to cool completely in the pan before frosting. This prevents the frosting from melting and ensures a nice, even spread.
Making Cream Cheese Frosting
Start with softened cream cheese and butter; this is crucial for a smooth and creamy frosting. Beat them together until well combined before adding powdered sugar.
Garnishing
Top the frosted cake with additional chopped pecans for added texture and a beautiful presentation.
FAQ
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to crush and drain it well to avoid excess moisture in the cake.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to five days. Bring to room temperature before serving for the best flavor.
Can I make this cake ahead of time?
Yes, you can bake the cake ahead of time. Once it cools, wrap it tightly and store it in the fridge for a couple of days prior to frosting and serving.
Is there a way to make it gluten-free?
You can substitute all-purpose flour with a gluten-free blend. Make sure it contains xanthan gum for better structure.
How do I know when the frosting is ready?
The frosting is ready when it’s smooth, fluffy, and holds its shape well. Avoid over-mixing to keep it creamy.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months, but it’s best to frost it after thawing.
Conclusion
This Southern Creamy Pineapple Pecan Cake is a delicious treat that combines the tropical essence of pineapple with the rich flavor of pecans. Its moist texture and creamy frosting make it an irresistible dessert, perfect for any celebration or simply as a delightful indulgence. Enjoy this cake’s unique flavors and share it with friends and family!
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