Pineapple Pecan Cake
Indulge in the tropical sweetness of a Pineapple Pecan Cake, a moist and flavorful dessert that’s as simple to make as it is delicious. This irresistible treat combines the natural tartness of crushed pineapple with the nutty crunch of chopped pecans, creating a beautifully balanced flavor profile. Topped with a rich, creamy layer of homemade cream cheese frosting, this cake is a dessert lover’s dream. With no need for a mixer and just 20 minutes of prep time, it’s the perfect bake for family gatherings, potlucks, or special occasions. Garnish with toasted coconut or extra pecans to take this crowd-pleaser to the next level. Packed with tropical charm and Southern-inspired decadence, this Pineapple Pecan Cake will quickly become a favorite in your recipe collection!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking soda
- 20 ounces Crushed pineapple (with juice)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Chopped pecans
- 8 ounces Unsalted butter
- 3 cups Powdered sugar
- 8 ounces Cream cheese
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan and set aside.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and baking soda. Whisk until evenly mixed.
Add the crushed pineapple (with its juice), eggs, and vanilla extract to the dry ingredients. Mix until a smooth batter forms.
Fold in the chopped pecans with a spatula until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
While the cake is baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and fluffy.
Once the cake is baked, remove it from the oven and let it cool completely in the pan on a wire rack.
Spread the cream cheese frosting evenly over the cooled cake with an offset spatula.
Optional: Garnish with additional chopped pecans or a sprinkle of toasted coconut for extra texture and flavor.
Slice into squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
7487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.3 g | 470% | |
| Saturated Fat | 169.9 g | 850% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1103 mg | 368% | |
| Sodium | 3422 mg | 149% | |
| Total Carbohydrate | 1047.2 g | 381% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 827.9 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 512 mg | 39% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1796 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
