Sometimes it’s hard to choose a cake recipe. There are so many to choose from and they’re all delicious. So, if you’re wondering what kind of cake to bake, try this pineapple pecan cake. It’s sweet, fruity, soft, and finished with the most wonderful cream cheese frosting.
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The fresh, zingy flavor of the pineapple contrasts wonderfully with the crunchy pecans. A hint of vanilla in both the cake itself and the frosting adds another delicious flavor to the mix.
Play around with the ingredients if you like, swapping the pecans for walnuts or pistachios, or even coconut flakes. You can customize this recipe however you like, to really make it your own.
A slice of this rich cake pairs wonderfully with anything from a glass of iced tea to a cup of coffee or even something stronger. It makes a nice dessert and is perfect for pretty much any occasion.
Why You’ll Love the Recipe:
This delicious cake recipe is unusual. It has nuts as well as pineapple for a fruity, tropical flavor. The sweet, smooth vanilla frosting is just as tasty as the fruity, moist cake.
How to Serve It:
A slice of this tasty cake is great for any occasion and pairs with any beverage you want.
Can You Make It Ahead?
Yes, you can make it in advance.
- White sugar
- All-purpose flour
- Baking soda
- Vanilla extract
For the Frosting:
- Cream cheese
- Powdered sugar
- Vanilla extract
How to make Pineapple Pecan Cake With Cream Cheese Frosting:
Preheat the oven to 350°F.
Grease and flour a 13×9-inch baking pan.
Whisk the flour, baking soda and sugar together, then mix in the pineapple (including the juice from the can), eggs and vanilla.
Fold in the nuts, then pour the batter into the baking pan.
Bake for 30 minutes or until a toothpick inserted into the middle comes out clean.
Let the cake completely cool on a wire rack.
Meanwhile, prepare the frosting.
Beat the butter and cream cheese until light and fluffy.
Beat in the sugar and vanilla.
Frost the cake and keep refrigerated until serving.
This pineapple pecan cake is a flavor sensation. It’s moist, fruity and elegant. It’s also much easier to make than you might think, since it’s mostly a case of combining the batter ingredients and then frosting the finished cake.
Pineapple Pecan Cake With Cream Cheese Frosting
- 1 cup chopped pecans
- 2 cups white sugar
- 2 cups all-purpose flour
- 2 beaten eggs
- 2 teaspoons baking soda
- 20 ounces canned crushed pineapple keep the juice
- 1 teaspoon vanilla extract
For the Frosting:
- 8 ounces cream cheese at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 stick butter at room temperature
- Preheat the oven to 350°F.
- Grease and flour a 13×9-inch baking pan.
- Whisk the flour, baking soda and sugar together, then mix in the pineapple (including the juice from the can), eggs and vanilla.
- Fold in the nuts, then pour the batter into the baking pan.
- Bake for 30 minutes or until a toothpick inserted into the middle comes out clean.
- Let the cake completely cool on a wire rack.
- Meanwhile, prepare the frosting.
- Beat the butter and cream cheese until light and fluffy.
- Beat in the sugar and vanilla.
- Frost the cake and keep refrigerated until serving.
Keep it in an airtight container in the refrigerator and eat within 5 days. You can freeze the cake for up to 6 months but the frosting doesn’t freeze well, so don’t frost it before freezing it.
Variations and Substitutions
Use a different type of nut if you prefer, or even coconut flakes. You can add a splash of Malibu or similar coconut liqueur to the batter if you want.