RecipeCastle

Creamy Pineapple Pecan Cake

Creamy Pineapple Pecan Cake

Ingredients

  • 2 cupsall-purpose flour: The base of your cake (providing structure and a light texture.)
  • 2 cupssugar: This is essential for sweetness and moisture in the cake.
  • 1 tspbaking soda: This leavening agent will help the cake rise (resulting in a fluffy texture.)
  • 1/2 tspsalt: Enhances flavors and balances the sweetness.
  • 2large eggs: Essential for binding the ingredients and adding moisture.
  • 1can (20 oz crushed pineapple (undrained): Adds natural sweetness and moisture; the liquid helps in creating a soft cake.)
  • 1 cupchopped pecans: Provides a delightful crunch and nutty flavor (enhancing the overall texture.)
  • 1/2 cupunsalted butter (softened: A key ingredient to create a creamy and smooth base.)
  • 1package (8 oz cream cheese (softened): Adds richness and tang to the frosting.)
  • 2 cupspowdered sugar: Sweetens and thickens the frosting to a spreadable consistency.
  • 1 tspvanilla extract: Provides depth and enhances the flavors in the frosting.
  • 1/2 cupchopped pecans (for topping: For an appealing texture and added crunch on top.)

Instructions

  1. 1

    Preheat oven: Set your oven to 350°F (175°C). While the oven heats up, grease a 9x13-inch baking pan to prevent sticking.

  2. 2

    Mix dry ingredients: In a large mixing bowl, combine 2 cups all-purpose flour, 2 cups sugar, 1 tsp baking soda, and 1/2 tsp salt. Stir the dry ingredients together until well blended.

  3. 3

    Add wet ingredients: Crack 2 large eggs into the bowl and pour in the 20 oz can of crushed pineapple (do not drain). Mix everything with a wooden spoon or a hand mixer until thoroughly combined. The batter will be quite wet due to the pineapple.

  4. 4

    Fold in pecans: Gently fold in 1 cup of chopped pecans into the mixture, ensuring they are evenly distributed without overmixing.

  5. 5

    Prepare for baking: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

  6. 6

    Cool the cake: Once baked, remove the pan from the oven and let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

  7. 7

    Make the frosting: In a medium bowl, beat together 1/2 cup softened unsalted butter and 8 oz softened cream cheese until creamy and smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, mixing until well blended and fluffy.

  8. 8

    Frost the cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula. Sprinkle 1/2 cup chopped pecans on top for garnish.

  9. 9

    Slice and serve: Cut the cake into squares or rectangles, serve it up, and enjoy your delightful treat!