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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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