This Pineapple Pecan Cake is soft, moist, and loaded with crushed pineapple, toasted pecans, and a rich cream cheese frosting. A simple, comforting dessert!
You know those recipes that just feel like a warm hug? The ones that take you straight back to a family gathering, sitting around the table with people you love, and sneaking an extra bite when no one’s looking? That’s exactly what this Pineapple Pecan Cake does for me.
I still remember the first time I had it. It was at my grandmother’s house, the kind of place that always smelled like something delicious was baking. She wasn’t a fancy baker—she preferred simple, old-fashioned recipes that didn’t require a million steps or special ingredients. But somehow, her cakes always tasted like magic.
This one, in particular, was a family favorite. No layers, no fuss—just a simple, ridiculously moist cake packed with sweet pineapple, crunchy pecans, and topped with a thick, creamy frosting. I remember watching her mix everything together in her big worn-out bowl, humming as she worked. And when it came out of the oven? That golden-brown cake, still warm, smelling like pure happiness? Unreal.
Years later, I started making it myself, and let me tell you—it’s just as good as I remember. It’s the kind of cake that doesn’t need an occasion. You make it just because you want to. And honestly? That’s the best kind of cake.
Why You’ll Love This Pineapple Pecan Cake Recipe?
- Super simple – One bowl, no mixer needed, and minimal effort.
- Moist and tender – Thanks to the crushed pineapple, this cake stays soft for days.
- No oil or butter in the cake – The pineapple provides all the moisture you need.
- Crunchy toasted pecans – Because texture makes everything better.
- Cream cheese frosting – Rich, smooth, and the perfect balance to the cake’s sweetness.
- Crowd-pleaser – Potlucks, birthdays, or just a random Tuesday—it always disappears fast.
Ingredient Notes:
Let’s talk about what makes this Pineapple Pecan Cake so special.
For the Cake:
- All-Purpose Flour – The base of the cake, giving it structure without making it too heavy.
- Granulated Sugar – Sweetens the cake, but not in an overpowering way.
- Baking Soda – Helps the cake rise and gives it that perfect soft texture.
- Eggs – Binds everything together and adds richness.
- Crushed Pineapple (Juice Included!) – The key ingredient! It keeps the cake extra moist and bursting with flavor.
- Toasted Pecans – Adds a nutty crunch that makes each bite interesting.
For the Frosting:
- Cream Cheese – Gives the frosting its signature tangy richness.
- Butter – Makes the frosting extra smooth and creamy.
- Powdered Sugar – Adds sweetness and the perfect fluffy texture.
- Vanilla Extract – Brings out all the flavors.
Pro Tip: If you love coconut, sprinkle some on top of the frosting for a tropical twist!
How To Make Pineapple Pecan Cake?
This is one of those foolproof recipes. No complicated steps—just mix, bake, and frost.
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together:
- 2 eggs
- 1 can (20 oz) crushed pineapple (juice included!)
- 1 cup toasted, chopped pecans (if using)
Set this aside while we get the dry ingredients ready.
Step 3: Combine the Dry Ingredients
In a large mixing bowl, whisk together:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients and stir gently until just combined. No need for a mixer—just a wooden spoon works perfectly!
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Step 5: Bake the Cake
Pour the batter into your prepared baking dish and spread it out evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting. (I know waiting is hard, but warm cake + frosting = a melty mess.)
Step 6: Make the Frosting
While the cake cools, beat together:
- 8 ounces softened cream cheese
- 1 stick (½ cup) softened butter
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
Mix until smooth and creamy. If it’s too thick, add a splash of milk to loosen it up.
Step 7: Frost & Enjoy
Once the cake is completely cool, spread the frosting evenly over the top. Slice into squares and enjoy every bite!
Pro Tip: Sprinkle extra toasted pecans on top for a little extra crunch.
Storage Options:
- Room Temp: If unfrosted, store in an airtight container for up to 3 days.
- Fridge: If frosted, keep covered in the fridge for up to a week.
- Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months.
Variations and Substitutions:
Want to switch things up? Try these fun ideas:
- Nut-Free Version – Skip the pecans or replace them with shredded coconut.
- Gluten-Free – Swap all-purpose flour for a 1:1 gluten-free flour blend.
- Layered Cake Version – Bake in two round cake pans and frost between layers.
- Extra Spice – Add a pinch of cinnamon for a warm, cozy flavor.
What to Serve with Pineapple Pecan Cake?
This cake is already perfect, but here are some fun ways to enjoy it:
- With Coffee or Tea – The perfect cozy afternoon treat.
- A Scoop of Ice Cream – Vanilla or coconut ice cream takes it to another level.
- A Drizzle of Caramel Sauce – Because more sweetness is never a bad thing.
Frequently Asked Questions:
Can I use fresh pineapple instead of canned?
Yes! Just finely crush it and make sure to include the juice.
Can I use walnuts instead of pecans?
Absolutely—walnuts work great in this recipe.
Can I make this cake ahead of time?
Yes! Bake and frost it a day ahead, then store it in the fridge until you’re ready to serve.
If you’re looking for a simple, ridiculously moist, and downright delicious cake, this Pineapple Pecan Cake is it. It’s easy, nostalgic, and perfect for any occasion—whether you’re hosting a get-together or just need something sweet to brighten your day.
So, what do you think? Ready to bake this beauty? Let me know how it turns out!
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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!
Keep the Flavor Coming – Try These:
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!