Description
A delicious Southern Creamy Pineapple Pecan Cake that is moist and flavorful, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ 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
- 1 cup sour cream
- 8 ounces cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon milk (if needed for frosting consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- Add the softened butter, eggs, vanilla extract, and sour cream to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
- Fold in the drained crushed pineapple and chopped pecans until evenly distributed.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter together until creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until smooth. If the frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top.
- Frost the top and sides of the cake with the remaining frosting.
- Serve immediately or refrigerate for up to 3 days.
Notes
- For a tropical twist, add shredded coconut to the batter or frosting.
- For a crunchier texture, toast the pecans before adding them to the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: N/A
- Fat: 25g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 6g
- Cholesterol: N/A
Keywords: Southern Creamy Pineapple Pecan Cake, Pineapple Cake, Pecan Cake, Southern Dessert