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Southern Creamy Pineapple Pecan Cake

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A tender, old-fashioned layer cake with crushed pineapple and crunchy pecans, finished with a tangy cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 cup chopped pecans
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract for frosting
  • 1–2 tablespoons milk as needed

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Combine the flour, sugar, baking soda, and salt in a large mixing bowl.
  3. Add the softened butter, eggs, and vanilla to the dry ingredients and beat on medium speed until smooth.
  4. Fold in the drained crushed pineapple and chopped pecans.
  5. Divide the batter between the prepared pans and smooth the tops.
  6. Bake for 25 to 30 minutes until a toothpick comes out clean.
  7. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Beat together cream cheese and butter for frosting until smooth, then add powdered sugar and vanilla.
  9. Frost one layer on a serving plate, add the second layer, and frost the top and sides.
  10. Chill the cake in the refrigerator for at least 30 minutes before serving.

Notes

Drain the crushed pineapple well to prevent sogginess. Room temperature ingredients mix better.

Nutrition

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