Southern Creamy Pineapple Pecan Cake
Introduction
Southern Creamy Pineapple Pecan Cake is a delightful dessert that combines the sweet, tropical flavor of pineapple with the rich, nutty taste of pecans. This cake is moist and flavorful, making it a perfect choice for any gathering or family occasion. With a creamy frosting on top, it’s not just a treat for the taste buds — it also looks beautiful on the dessert table.
Why Make This Recipe
There are many reasons to make this Southern Creamy Pineapple Pecan Cake. It is easy to prepare and requires simple ingredients that you may already have in your pantry. The combination of pineapple and pecans gives it a unique flavor that stands out from other cakes. Plus, the cream cheese frosting adds a luxurious touch that makes every bite special.
How to Make Southern Creamy Pineapple Pecan Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 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
- 1/4 cup crushed pineapple, drained (optional)
- 1/2 cup chopped pecans (for garnish)
Directions
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.
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).
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.
How to Serve Southern Creamy Pineapple Pecan Cake
Serve the Southern Creamy Pineapple Pecan Cake in squares. It’s delightful on its own or can be paired with a scoop of ice cream or some fresh fruit. This cake is perfect for birthdays, potlucks, or simply as a nice treat after dinner.
How to Store Southern Creamy Pineapple Pecan Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can store it in the refrigerator for up to a week. Just make sure to let it come to room temperature before serving for the best taste and texture.
Tips to Make Southern Creamy Pineapple Pecan Cake
- Ensure all your ingredients are at room temperature before starting. This helps the cake mix better.
- For extra moisture, you can add a little more crushed pineapple to the batter or the frosting.
- If you like a stronger pineapple flavor, use fresh pineapple instead of canned.
Variation
You can try adding coconut flakes to the batter for a tropical twist. Another variation is to substitute the pecans with walnuts for a different nut flavor.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and frost it just before serving.
2. Is this cake suitable for freezing?
Yes, you can freeze the cake. Wrap it well in plastic wrap, and it will last for about three months in the freezer. Thaw it in the refrigerator before serving.
3. Can I use a different type of nut?
Absolutely! You can use walnuts or even almonds if you prefer a different nut flavor.
Southern Creamy Pineapple Pecan Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines the sweet flavor of pineapple with the rich taste of pecans, topped with creamy frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 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
- 1/4 cup crushed pineapple, drained (optional)
- 1/2 cup chopped pecans (for garnish)
Instructions
- 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.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and mix until fluffy. Stir in vanilla and optional crushed pineapple.
- Once the cake is cooled, spread cream cheese frosting evenly over the top. Garnish with additional chopped pecans.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: pineapple, pecans, cake, dessert, Southern, creamy