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