Southern Creamy Pineapple Pecan Cake

Short description

A nostalgic Southern-style cake featuring a tender, pineapple-infused crumb, creamy cream cheese frosting, and a crunchy pecan topping—perfect for potlucks, holidays, and any time you crave a comforting, fruity dessert.

Why You’ll Love This Recipe

• It’s seriously moist: crushed pineapple brings natural juiciness and tang.
• Cream cheese frosting adds a smooth, tangy richness that perfectly balances the sweetness.
• Toasted pecans offer a delightful contrast of texture and nutty flavor.
• Great for make‑ahead: it tastes even better when chilled before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake Ingredients

• 2 cups all‑purpose flour
• 2 cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tsp vanilla extract
• 1 can (20 oz) crushed pineapple, drained
• 1 cup chopped pecans

Frosting Ingredients

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Additional chopped pecans, for garnish

Directions

1. Preheat your oven to 350 °F (175 °C). Grease and flour two 9″ round cake pans.
2. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. In another bowl, beat softened butter until creamy. Add eggs one at a time, mixing thoroughly, then stir in vanilla.
4. Gradually add dry ingredients to the butter mixture, alternating with crushed pineapple. Mix until just combined, then fold in chopped pecans.
5. Divide batter evenly between pans.
6. Bake for 25–30 minutes, or until a toothpick comes out clean.
7. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
8. Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla, until light and fluffy.
9. Place one cake layer on a serving plate, spread frosting on top, then top with the second layer. Frost the top and sides.
10. Garnish with chopped pecans. Chill at least 1 hour before slicing.

Servings and timing

• Servings: 12–16 slices
• Prep time: ~20 minutes
• Bake time: ~30 minutes
• Total time: ~50 minutes, plus at least 1 hour chilling

Variations

• Nut‑free: swap pecans for toasted coconut flakes.
• Gluten‑free: use a gluten‑free flour blend instead of all‑purpose flour.
• Dairy‑free: use plant‑based butter and vegan cream cheese.
• Extra tropical: add a tablespoon or two of pineapple juice into the frosting for added zing.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days. Flavors meld beautifully as it chills.
• Freezer: Freeze individual slices well-wrapped for up to 2 months; thaw overnight in the fridge.
• Reheating: Serve chilled or bring to room temp before serving; do not heat, as the frosting may separate.

FAQs

1. How do I prevent the cake from drying out?

Use drained crushed pineapple and soak the warm cake layer as directed. That syrupy moisture keeps it tender and flavorful.

2. Can I make this ahead of time?

Yes! In fact, chilling it for a few hours or overnight enhances both texture and flavor.

3. Why poke holes in the cake?

To allow the pineapple syrup to fully absorb and lock in moisture.

4. What if I only have one 9″ pan?

Bake one layer at a time, or use a 9×13″ pan and adjust baking time (about 35–40 minutes).

5. Can I toast the pecans in advance?

Yes—toast at 350 °F for 5–7 minutes, cool, and store in an airtight container.

6. Is the frosting too sweet?

Taste and adjust—if it’s too sweet, add a splash of lemon juice or extra vanilla to balance it.

7. Can I substitute margarine for butter?

Butter gives the best flavor and structure—margarine may cause a looser crumb in the cake or frosting.

8. Why refrigerate before slicing?

Chilling firms up the frosting and makes it easier to get clean, neat slices.

9. Can I use crushed pineapple in juice instead of drained?

Lightly drained pineapple adds moisture but reduce the added moisture from other sources to avoid a soggy cake.

10. Any ideas for topping or decoration?

Try toasted coconut, a dusting of cinnamon, or decorative frosting swirls—add cherries or extra pineapple for flair.

Conclusion

This Southern Creamy Pineapple Pecan Cake is a nostalgic, crowd-pleasing dessert that balances fruity moisture, creamy richness, and nutty crunch. Friendly enough for weeknight baking yet special enough for celebrations, it’s a recipe that’s sure to become a cherished classic in your kitchen. Enjoy!

Print