Bring a taste of the tropics to your dessert table with this Creamy Pineapple Pecan Cake. This moist and flavorful cake combines the sweetness of crushed pineapple with the nutty crunch of pecans, all topped with a velvety cream cheese frosting. Whether for a special occasion or a weekend treat, this delightful cake will impress your family and friends with its rich flavors and beautiful presentation.
Ingredients
For the Cake:
- 2 cups (260 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup (240 ml) crushed pineapple with juice (do not drain)
- ½ cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz (226 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons (30 ml) milk (or as needed for consistency)
For the Topping:
- ½ cup (60 g) chopped pecans
- ½ cup (120 ml) crushed pineapple, drained (optional for garnish)
Instructions
- Make the Cake Batter : Preheat your oven to 350°F (175°C) and grease a 9×13-inch (23×33 cm) baking pan or two 8-inch (20 cm) round pans. In a large mixing bowl, combine the flour, granulated sugar, baking soda, and salt. Add the eggs, crushed pineapple (with juice), vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined; do not overmix.
- Bake the Cake : Pour the batter into the prepared pan(s).Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.Allow the cake to cool completely in the pan(s) before frosting.
- Prepare the Cream Cheese Frosting : In a medium mixing bowl, beat the cream cheese and butter together until smooth and creamy.Gradually add the powdered sugar, one cup at a time, beating well after each addition.Add the vanilla extract and milk (if needed) to reach the desired frosting consistency.
- Assemble the Cake : If using two round cake layers, spread a layer of frosting on top of one cake layer, then stack the second layer on top and frost the entire cake. If using a single-layer cake, simply spread the frosting evenly over the top and sides of the cake.
- Add the Topping : Sprinkle the chopped pecans over the frosted cake. If desired, garnish with drained crushed pineapple for an extra tropical touch.
- Chill and Serve : Refrigerate the cake for at least 30 minutes to set the frosting. Slice and serve chilled or at room temperature.
Conclusion
This Creamy Pineapple Pecan Cake is a show-stopping dessert that combines the tanginess of cream cheese frosting with the tropical sweetness of pineapple and the crunch of pecans. Easy to prepare and bursting with flavor, it’s perfect for birthdays, potlucks, or just indulging your sweet tooth. One bite, and you’ll be transported to dessert paradise!
Creamy Pineapple Pecan Cake: A Luscious and Tropical Delight
A moist pineapple cake with a touch of pecans,finished with creamy, tangy cream cheese frosting. This tropical-inspireddessert is easy to make and perfect for any celebration
Ingredients
For the Cake:
- 2 cups 260 g all-purpose flour
- 2 cups 400 g granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs lightly beaten
- 1 cup 240 ml crushed pineapple with juice (do not drain)
- ½ cup 120 ml vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz 226 g cream cheese, softened
- ½ cup 115 g unsalted butter, softened
- 4 cups 480 g powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons 30 ml milk (or as needed for consistency)
For the Topping:
- ½ cup 60 g chopped pecans
- ½ cup 120 ml crushed pineapple, drained (optional for garnish)
Instructions
- Make the Cake Batter : Preheat your oven to 350°F (175°C) and grease a 9×13-inch (23×33 cm) baking pan or two 8-inch (20 cm) round pans. In a large mixing bowl, combine the flour, granulated sugar, baking soda, and salt. Add the eggs, crushed pineapple (with juice), vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined; do not overmix.
- Bake the Cake : Pour the batter into the prepared pan(s). Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan(s) before frosting.
- Prepare the Cream Cheese Frosting : In a medium mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and milk (if needed) to reach the desired frosting consistency.
- Assemble the Cake : If using two round cake layers, spread a layer of frosting on top of one cake layer, then stack the second layer on top and frost the entire cake. If using a single-layer cake, simply spread the frosting evenly over the top and sides of the cake.
- Add the Topping : Sprinkle the chopped pecans over the frosted cake. If desired, garnish with drained crushed pineapple for an extra tropical touch.
- Chill and Serve : Refrigerate the cake for at least 30 minutes to set the frosting. Slice and serve chilled or at room temperature.