Go Back
Creamy Pineapple Pecan Cake
Alyssa

Creamy Pineapple Pecan Cake

Enjoy Creamy Pineapple Pecan Cake! This moist and flavorful cake features rich cream and crunchy pecans, making it a delightful dessert choice.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

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

Method
 

  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. 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. 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. Fold in pecans: Gently fold in 1 cup of chopped pecans into the mixture, ensuring they are evenly distributed without overmixing.
  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. 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. 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. 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. Slice and serve: Cut the cake into squares or rectangles, serve it up, and enjoy your delightful treat!