Southern Creamy Pineapple Pecan Cake
A delightful dessert bringing together the rich flavors of pineapple and pecans, perfect for any occasion.
Servings: 12 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Spoon and level for accurate measurement.
- 2 cups granulated sugar For sweetness.
- 1 cup unsalted butter, softened Room temperature for better mixing.
- 4 large eggs Room temperature.
- 1 can (20 oz) crushed pineapple, drained Ensure well-drained to avoid sogginess.
- 1 cup chopped pecans Adds crunch.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 teaspoon baking powder Leavening agent.
- 1 teaspoon baking soda Works with baking powder.
- 1/2 teaspoon salt Balances flavors.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the creamed mixture, alternating with the drained crushed pineapple.
- Fold in the chopped pecans.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
- Frost with your favorite cream cheese frosting and garnish with additional pecans.
Notes
Allow cakes to cool completely for easy frosting. Store leftovers wrapped for up to 3 days.