Description
Indulge in the rich, Southern flavors of this Creamy Pineapple Pecan Cake. With its layers of moist cake, tangy pineapple, and a creamy, fluffy frosting, this dessert is a delightful treat for any occasion. The addition of toasted pecans brings a satisfying crunch that perfectly complements the sweetness of the pineapple. Easy to prepare and even easier to enjoy, this cake will quickly become a favorite in your household.
Ingredients
1 can (20 oz) crushed pineapple, drained
1 cup chopped pecans (plus extra for topping)
8 oz cream cheese, softened
1 cup whipped cream
1 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
2 tsp baking powder
1/4 tsp salt
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the drained crushed pineapple, beginning and ending with the flour mixture.
- Fold in Pecans: Gently fold in the chopped pecans until evenly distributed. Pour the batter into the prepared cake pans, spreading it evenly.
- Bake the Cake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until well combined. Gently fold in the whipped cream until the frosting is light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate, spread a generous layer of frosting on top, and then add a layer of the remaining crushed pineapple. Top with the second cake layer and frost the entire cake with the remaining cream cheese frosting.
- Add the Final Touch: Arrange additional whole or halved pecans on top of the cake as a decorative touch. Press them gently into the frosting to secure.
Notes
The cake layers can be made ahead of time and stored in the refrigerator, tightly wrapped, for up to 2 days before frosting.
For extra flavor, consider toasting the pecans before folding them into the batter and using them as a topping.
This cake can be stored in the refrigerator for up to 3 days. If freezing, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 458 kcal
- Sugar: 31g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg