This Creamy Pineapple Pecan Cake is a delightful combination of tropical pineapple, crunchy pecans, and luscious cream cheese frosting. It’s moist, flavorful, and perfect for special gatherings or holidays. The addition of coconut is optional, but it adds a nice texture and a hint of sweetness. If you’re looking for a dessert that’s both impressive and easy to make, this cake is sure to be a crowd-pleaser!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, undrained
- 1 cup chopped pecans (plus extra for topping)
- 1 cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
This combination of ingredients creates a moist, flavorful cake with a tangy-sweet frosting that pairs perfectly with the pineapple and pecans.
Step-by-Step Instructions
1. Prepare the Cake Batter:
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, and baking soda. Stir well to ensure everything is evenly distributed.
- Add Wet Ingredients: Add the eggs and vanilla extract to the dry ingredients. Then, stir in the crushed pineapple with its juice. Mix until the batter is smooth and well combined.
- Fold in Pecans and Coconut: Gently fold in the chopped pecans and shredded coconut (if using) to add texture and flavor to the cake.
2. Bake the Cake:
- Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter together until the mixture is smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition to create a fluffy frosting.
- Stir in the vanilla extract until fully incorporated.
4. Assemble the Cake:
- First Layer: Place one cake layer on a serving plate and spread a generous amount of cream cheese frosting on top.
- Second Layer: Place the second cake layer on top and frost the top and sides of the cake.
- Decorate: Sprinkle extra chopped pecans on top for a beautiful finish.
- Chill: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Tips for the Perfect Pineapple Pecan Cake
- Use Crushed Pineapple with Juice: The juice from the pineapple adds moisture to the cake, so don’t drain it. This will give you a tender, moist crumb.
- Don’t Overmix: Mix the batter until the ingredients are just combined to avoid a dense cake.
- Cool Completely Before Frosting: Let the cake cool completely before applying the frosting to prevent it from melting.
- Optional Coconut: The shredded coconut is optional, but it adds a hint of sweetness and texture that pairs nicely with the pineapple.
Why You’ll Love This Cake
This Creamy Pineapple Pecan Cake is an ideal dessert for gatherings because it’s simple yet indulgent. The tropical flavor of pineapple pairs beautifully with the nutty pecans, and the cream cheese frosting brings a perfect tangy balance to the sweetness. It’s a great choice for Easter, Thanksgiving, birthdays, or any special occasion where you want a memorable dessert.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Calories: Approximately 450 kcal per serving
- Servings: 12 servings
Note: Nutritional values may vary depending on portion sizes and specific ingredients used.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
- Yes! You can bake the cake layers a day ahead and store them in an airtight container. Frost the cake on the day of serving for the freshest taste.
2. What other nuts can I use?
- If you don’t have pecans, you can use walnuts, almonds, or even macadamia nuts for a different flavor.
3. Can I make this cake without eggs?
- You can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) as an egg substitute. However, the texture may vary slightly.
4. Does this cake need to be refrigerated?
- Yes, since it contains cream cheese frosting, it’s best to refrigerate the cake. Let it sit at room temperature for a few minutes before serving for a softer texture.
5. Can I use fresh pineapple instead of canned?
- Fresh pineapple can be used, but it should be finely chopped and very juicy to provide the same moisture as canned pineapple. You may need to add a little extra juice to the batter.
6. Can I freeze the cake?
- Yes, you can freeze the cake layers (without frosting) for up to 2 months. Thaw them completely before frosting and serving.
Conclusion
This Creamy Pineapple Pecan Cake is a moist, tropical treat that’s perfect for any occasion. With its rich cream cheese frosting, sweet pineapple, and crunchy pecans, it’s a dessert that’s both indulgent and refreshing. Easy to make and full of flavor, this cake will have everyone asking for seconds. Try it for your next gathering and watch it become a new family favorite!