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Southern Creamy Pineapple Pecan Cake

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A moist and tender cake infused with crushed pineapple and crunchy pecans, topped with a tangy cream cheese frosting – perfect for gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 cup chopped pecans, toasted
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
  3. Add 1 cup softened unsalted butter, 4 large eggs, and 1 teaspoon vanilla extract to the dry mixture and beat on medium speed for 2 minutes.
  4. Fold in the drained can of crushed pineapple and 1 cup chopped pecans until evenly distributed.
  5. Divide the batter evenly between the two prepared pans and smooth the tops.
  6. Bake for 25 to 30 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  7. Cool the cakes in the pans for 10 minutes and then transfer to wire racks to cool completely.
  8. Make the cream cheese frosting by beating 8 ounces softened cream cheese and 1/2 cup softened butter until smooth, then gradually adding 4 cups powdered sugar and 1 teaspoon vanilla extract.
  9. Frost the cooled cakes with the cream cheese frosting and chill in the refrigerator for at least 30 minutes before serving.

Notes

Toast the pecans briefly in a dry skillet for 3 to 5 minutes to enhance their flavor. Store leftover cake tightly covered in the refrigerator for up to 4 days.

Nutrition

Keywords: pineapple cake, pecan cake, Southern dessert, cream cheese frosting

Find it online: https://saveurmagique.com/southern-creamy-pineapple-pecan-cake/