Here’s a delightful Southern Creamy Pineapple Pecan Cake recipe, perfect for gatherings or just a sweet treat at home. This cake combines the tropical sweetness of pineapple with the nutty richness of pecans, all tied together by a smooth, creamy frosting. It’s an old-fashioned favorite, bringing southern charm and hospitality straight to your table!
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 can (20 oz) crushed pineapple with juice
- 1 cup chopped pecans
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Combine wet ingredients: Add the eggs, vanilla, and crushed pineapple (with its juice) to the dry mixture. Stir until just combined. Fold in the chopped pecans.
- Bake the cake: Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool completely in the pan.
- Prepare the frosting: In a medium bowl, beat the cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Mix in the vanilla extract.
- Frost the cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Sprinkle the chopped pecans over the frosting for garnish.
- Serve: Slice and enjoy!
