Pineapple Pecan Cake – If you’re, in the mood for a dessert that combines the sweetness of pineapple with the delightful crunch of pecans you’ve come to the right place. Our Pineapple Pecan Cake is a mouthwatering treat that’s incredibly simple to make. In 40 minutes you’ll have a cake that will steal the spotlight on your dessert table. With its heavenly pineapple flavor and irresistible cream cheese frosting, this recipe is a must-try for any dessert lover.
The inspiration, for this Pineapple Pecan Cake, struck me on a lazy Sunday afternoon when I was longing for an indulgent dessert. I decided to get creative in the kitchen. What resulted was magic. The first time I baked this cake my kitchen was filled with the tantalizing aroma of toasted pecans and the sweet fragrance of pineapple. It was then that I knew I had something special. When my husband and child took their first bites their faces lit up with joy confirming that I had created an exceptional recipe.
What makes this Pineapple Pecan Cake truly delightful?
What sets this Pineapple Pecan Cake apart is how it flawlessly combines flavors and textures to delight your taste buds. You’ll relish every bite of the moist and tender cake infused with pineapple while enjoying the delightful crunch of toasted pecans. Topped with a smooth and creamy cream cheese frosting this cake represents the blend of deliciousness and dessert enjoyment. With its straightforward preparation, you can effortlessly create this treat guaranteeing it will be a hit, with everyone, at any gathering.
What You Need To Make This Pineapple Pecan Cake Recipe?
Crushed Pineapple with Juice: For the crushed pineapple, with the juice, it’s best to go for a 20-ounce can. This not only gives the cake a pineapple flavor but also helps keep it moist and tender.
Toasted Pecans (Optional): Toasting the pecans before adding them to the batter is optional but highly recommended. It enhances their flavor. Adds a crunch to the cake. Simply spread chopped pecans on a baking sheet. Bake at 350°F for 5 to 7 minutes until they become fragrant. Just be careful not to toast them for long.
Cream Cheese and Butter: Make sure both the cream cheese and butter are softened to room temperature before mixing. This is crucial for achieving a creamy frosting without any lumps. You want that velvety consistency!
Powdered Sugar: The cream cheese frosting relies on sugar as its base providing sweetness and thickness. Adjust the amount according to your desired level of sweetness.
Vanilla Extract: Adding a tablespoon of vanilla extract brings out aromatic flavors in both the cake batter and frosting elevating the taste experience. If possible opt for pure vanilla extract, for best results.
Steps To Make Pineapple Pecan Cake:
Step 1: In a medium bowl, let’s whisk up some sunshine! Crack those eggs and whisk them together with the can of crushed pineapple, complete with its juicy goodness. Don’t forget to toss in those toasted pecans; they’re like little nuggets of happiness in your batter. Toast ’em first to awaken their nutty aroma.
Step 2: Now, in a big bowl, it’s time for the real magic. Combine the all-purpose flour, granulated sugar, and baking soda. Picture this: the flour is like the calm canvas, the sugar, the sweet artist, and the baking soda, the secret leavening agent ready to work its wonders. Now, gently fold in that egg-pineapple-pecan concoction. Go easy; we want them to mingle, not have a boxing match.
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Step 3: Grease up your trusty 9×13 baking dish because it’s showtime for your cake. Pour the batter in and let it take center stage. Slide it into a preheated 350°F oven and let it bake for 30 to 35 minutes, or until a toothpick can dive in and come out clean. While it bakes, the house fills with the promise of sweetness.
Step 4: While our cake cools like a superstar catching their breath after an epic performance, it’s time for the frosting waltz. With an electric mixer, let the softened cream cheese and butter dance together. Add in powdered sugar and a generous tablespoon of vanilla. If your butter isn’t in the mood to soften, you may need a tad of milk to make it all spreadable, so don’t be shy.
Step 5: Now, here’s where the magic really happens. Smooth, creamy, and dreamy, this frosting is ready to embrace the cake. Picture your cake as the canvas, and the frosting as the artist’s brush; spread it evenly, like love and happiness on a plate.
Step 6: The finale is upon us! Take your cake and cut it into any size that makes your heart sing. It’s your creation, your masterpiece. Whether you slice it into petite squares or generous rectangles, each bite holds the promise of sweet delight.
Tip:
To achieve a blend of sweetness and texture in your Pineapple Pecan Cake you might want to try using pineapple tidbits of crushed pineapple. By using these pineapple pieces you’ll ensure an even distribution, throughout the cake resulting in delightful bursts of tropical flavor in each mouthful. All you need to do is give the tidbits a pulse in a food processor until they reach the desired size. This simple adjustment can truly elevate your cake-eating experience.
Frequently Asked Questions:
Can I make this cake ahead of time?
Definitely! You can get ahead by preparing this cake a day and keeping it refrigerated. Just make sure to cover it to maintain its freshness.
Can I omit the pecans for a nut-free version?
Absolutely! Although the pecans provide a crunch you can certainly make this cake without them if you have allergies or simply prefer a nut option.
What’s the best way to store leftover cake?
To keep your Pineapple Pecan Cake fresh it’s best to store any leftovers in an airtight container, in the refrigerator. It’s also delicious when chilled!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pineapple Pecan Cake
Ingredients
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- 2 tsp Baking Soda
- 2 Eggs
- 1 20- oz. can Crushed Pineapple With Juice
- 1 cup Chopped Toasted Pecans optional
- 8 ounces Cream Cheese Softened
- 1 stick Butter Softened
- 2 cups Powdered Sugar
- 1 tbsp Vanilla Extract
Instructions
- Start by whisking the eggs, crushed pineapple (including the juice), and toasted chopped pecans in a medium-sized bowl.
- Next in a large bowl combine the flour, sugar and baking soda.
- Gently stir in the egg mixture until everything is just combined.
- Grease a 9x13 baking dish. Pour the batter into it. Bake, at 350°F, for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
- While waiting for the cake to cool prepare the frosting by using an electric mixer to blend softened cream cheese softened butter, powdered sugar and vanilla extract until smooth. If needed for a spreadable consistency add a little amount of milk.
- Fully cooled evenly spread the creamy frosting over the cake. Cut it into your desired serving size.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
