Southern Creamy Pineapple Pecan Cake

Why Make This Recipe

Southern Creamy Pineapple Pecan Cake is a delightful dessert that captures the essence of Southern baking. It’s moist, flavorful, and has the perfect balance of sweetness from the pineapple and crunch from the pecans. Whether you serve it at a family gathering, holiday celebration, or a casual get-together, this cake is guaranteed to impress. It’s not just a treat for your taste buds but also a treat for the eyes with its beautiful layers.

Southern Creamy Pineapple Pecan Cake

A moist and flavorful Southern dessert featuring layers of pineapple and pecans, perfect for any gathering.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Cake, Dessert

Cuisine Southern

Servings 12 servings

Calories 350 kcal

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup crushed pineapple, drained Make sure to drain well.
• 1 teaspoon vanilla extract

Mix-ins

• 1 cup chopped pecans Toasted pecans add extra flavor.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, cream together the softened butter and sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the drained crushed pineapple and vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
• Fold in the chopped pecans.
• Divide the batter evenly between the prepared cake pans.

Baking

• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
• Frost with your choice of frosting, if desired.

Notes

Serve at room temperature or slightly chilled. Pairs well with vanilla ice cream or whipped cream. For storage, keep in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

Keyword Layer Cake, Pecan Cake, Pineapple Cake, Pineapple Pecan Cake, Southern Dessert

How to Make Southern Creamy Pineapple Pecan Cake

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup crushed pineapple, drained
• 1 cup chopped pecans
• 4 large eggs
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the drained crushed pineapple and vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
6. Fold in the chopped pecans.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
10. Frost with your choice of frosting, if desired.

How to Serve Southern Creamy Pineapple Pecan Cake

Serve the cake at room temperature or slightly chilled. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also top it with fresh fruit for a burst of color and flavor.

How to Store Southern Creamy Pineapple Pecan Cake

To store your cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it for a longer period, place it in the refrigerator for up to a week. For longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and aluminum foil, and it can last up to three months in the freezer.

Tips to Make Southern Creamy Pineapple Pecan Cake

• Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
• For added flavor, toast the pecans before folding them into the batter.
• Let the cakes cool completely before frosting to prevent melting.

Variation

You can substitute the chopped pecans with walnuts or almonds for a different nutty flavor. Additionally, consider adding a sprinkle of cinnamon or nutmeg to the batter for a warm spice touch.

FAQs

1. Can I use fresh pineapple instead of canned?
   Yes, you can use fresh pineapple. Just make sure to crush and drain it well before adding it to the batter.
2. What type of frosting goes well with this cake?
   Cream cheese frosting or buttercream frosting pairs wonderfully with the flavors of the cake.
3. Can I make this cake gluten-free?
   Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it has a good structure for best results.