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.
