Whip Up a Dreamy Creamy Pineapple Pecan Cake Recipe Today

Baking a creamy pineapple pecan cake brings unexpected tropical delight to classic dessert traditions.

Sweet chunks of golden fruit mingle with crunchy nutty textures throughout each decadent slice.

Moisture defines this incredible recipe, promising rich layers that melt smoothly across your palate.

Pecans add delightful complexity with their buttery crunch against tender cake surfaces.

Mediterranean baking techniques inspire this luscious creation that feels simultaneously familiar and innovative.

Each ingredient plays a harmonious role in crafting something memorably delectable.

Creamy Pineapple Pecan Cake Bliss

• Craft a Tropical Delight: This cake brings the vibrant flavors of pineapple and the rich crunch of pecans together in one irresistible dessert.
• Impress with Minimal Effort: Simple ingredients and straightforward steps make this recipe perfect for bakers of all skill levels, from beginners to experienced home cooks.
• Celebrate Versatile Occasions: Perfect for family gatherings, potlucks, birthdays, or just a sweet weekend treat that everyone will love and remember.
• Customize Your Creation: Easily adapt the recipe by adjusting toppings or adding extra pecans for a personalized touch that makes the cake uniquely yours.

Ingredients for Creamy Pineapple Pecan Cake

• All-Purpose Flour: A staple ingredient that provides structure and texture to the cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.
• Ground Cinnamon: Adds a warm, aromatic spice to complement the pineapple and pecans.

• Butter: Softened butter creates a rich and tender cake crumb.
• Granulated Sugar: Provides sweetness and helps to create a smooth cake texture.
• Eggs: Bind the ingredients together and add moisture to the cake.
• Crushed Pineapple: Brings natural sweetness and moisture to the cake.

• Cream Cheese, Butter: Create a smooth and creamy base for the frosting.
• Powdered Sugar: Adds sweetness and helps to thicken the frosting.
• Vanilla Extract: Provides a classic, sweet flavor to the frosting.
• Pecans: Add a crunchy texture and nutty flavor to both the cake and garnish.

How to Bake Creamy Pineapple Pecan Cake

Step 1: Warm Up the Oven

Get your oven toasty at 350 degrees Fahrenheit. Grab a 9-inch round cake pan and give it a good coating of grease or line it with parchment paper to prevent any sticky situations.

Step 2: Mix Dry Ingredients

• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon

Whisk these ingredients until they’re perfectly blended.

Step 3: Cream Butter and Sugar

In a large bowl, whip the softened butter and sugar together until they become light and fluffy. Add eggs one by one, mixing thoroughly after each addition.

Step 4: Create Cake Batter

Slowly incorporate the dry ingredient mixture into the butter mixture. Stir gently until everything is just combined. Fold in the crushed pineapple and chopped pecans with a soft touch.

Step 5: Bake to Perfection

Pour the batter into the prepared pan, smoothing the top with a spatula. Slide the pan into the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 6: Cool Down the Cake

Let the cake rest in the pan for 10 minutes. Transfer to a wire rack and allow it to cool completely.

Step 7: Whip Up Creamy Frosting

In a large bowl, beat cream cheese and butter until silky smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting becomes light and fluffy.

Step 8: Dress the Cake

Once the cake has cooled, spread the creamy frosting over the top and sides. Sprinkle chopped pecans and add extra pineapple pieces for a stunning finish.

Step 9: Serve and Savor

Slice the cake and serve with a steaming cup of coffee or tea. Enjoy every delicious bite of your homemade masterpiece!

Pro Tips for Creamy Pineapple Pecan Cake

• Moisture Master: Check cake doneness by gently pressing the center – it should spring back and not leave an indent when fully baked.
• Frosting Finesse: Ensure cream cheese and butter are at room temperature for smoother, lump-free frosting that spreads easily.
• Storage Secret: Refrigerate cake in an airtight container for up to 5 days, allowing flavors to meld and develop deeper richness.
• Tropical Twist: Add shredded coconut to the batter or garnish for an extra Caribbean-inspired dimension to the cake's flavor.

Variations on Creamy Pineapple Pecan Cake

• Tropical Coconut Remix: Replace pecans with shredded coconut and add coconut extract for a more tropical flavor profile.
• Gluten-Free Paradise: Swap wheat flour with almond or gluten-free flour blend, ensuring the same moist texture and delicious taste.
• Vegan Pineapple Dream: Use plant-based butter, egg replacer, and dairy-free cream cheese to create a completely vegan version of the cake.
• Low-Sugar Option: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining cake's sweetness.

Pairing Ideas for Creamy Pineapple Pecan Cake

• Elevate Tropical Sweetness: Pair with a crisp coconut mojito for a refreshing tropical twist that complements the cake's fruity notes.
• Brew Perfect Harmony: Select a medium-roast Colombian coffee with nutty undertones to enhance the pecans' rich flavor and balance the cake's sweetness.
• Creamy Contrast Delight: Serve alongside a scoop of vanilla bean ice cream to create a luxurious temperature and texture contrast that highlights the cake's creamy frosting.
• Fruit-Forward Beverage Match: Choose a chilled passion fruit spritzer to echo the pineapple's brightness and add a zesty, light counterpoint to the dense cake.

Storage Advice for Creamy Pineapple Pecan Cake

• Store cake in an airtight container or cover with plastic wrap in the refrigerator for up to 5 days. Keep frosting intact by placing wax paper gently over the top to prevent sticking.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Wrap each slice separately in plastic wrap, then place in freezer bag. Freeze for 2-3 months. Thaw at room temperature for 30-45 minutes.
• Warm refrigerated cake slices in microwave for 15-20 seconds. For best texture, let cake sit at room temperature for 15 minutes before serving to restore moisture and softness.

Creamy Pineapple Pecan Cake FAQs

• Can I use fresh or canned pineapple for this recipe?

You can use either fresh or canned crushed pineapple. If using fresh, make sure to drain excess juice to prevent the cake from becoming too wet.

• Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy to touch.

Creamy Pineapple Pecan Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 19 reviews

• Total Time: 40-45 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Sweet Southern charm meets tropical delight in this heavenly Pineapple Pecan Cake, where luscious fruit and crunchy nuts dance together in a moist, irresistible dessert. Each forkful promises pure comfort and indulgence you won’t want to miss.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups (180 grams) all-purpose flour
• 2 large eggs
• 1 cup (240 milliliters) crushed pineapple, drained
• 1/2 cup (60 grams) chopped pecans

Dairy and Sweeteners:

• 1/2 cup (113 grams) unsalted butter, softened
• 1 cup (200 grams) granulated sugar

Leavening and Spices:

• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the cake pan by greasing and flouring a 9-inch round pan or lining it with parchment paper. Set the oven to 350F (175C) for preheating.
2. Create the dry mixture by whisking flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl. In a separate large bowl, cream butter and sugar until light and fluffy, incorporating eggs individually and mixing thoroughly after each addition.
3. Gently fold the dry ingredients into the butter mixture, mixing until just combined. Carefully incorporate crushed pineapple and chopped pecans into the batter, ensuring even distribution.
4. Transfer the batter to the prepared cake pan, smoothing the surface evenly. Bake for 25-30 minutes, checking doneness with a toothpick inserted into the center – it should come out clean.
5. Allow the cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling. This resting period helps the cake settle and prevents crumbling.
6. Prepare the creamy frosting by beating cream cheese and butter until smooth and silky. Gradually add powdered sugar and vanilla extract, mixing until the frosting reaches a light, spreadable consistency.
7. Once the cake has cooled completely, generously spread the cream cheese frosting over the top and sides, creating an even layer. Optionally, garnish with additional chopped pecans and crushed pineapple for extra texture and visual appeal.
8. Slice the cake and serve at room temperature, perfect for enjoying with a warm beverage or as a delightful dessert after a meal.

Notes

• Use room temperature ingredients to ensure smooth mixing and even baking, preventing lumps in the batter.
• Drain crushed pineapple thoroughly to avoid excess moisture that could make the cake soggy and affect its texture.
• Toast pecans lightly before adding to the batter to enhance their nutty flavor and add a delightful crunch to the cake.
• Substitute gluten-free flour for a celiac-friendly version, maintaining the cake’s rich and moist consistency.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 293 kcal
• Sugar: 19 g
• Sodium: 123 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.2 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 44 mg