If you’re craving a dessert that bursts with juicy sweetness and a tender, moist crumb, you have to try this Southern Pineapple Cake Recipe. This classic Southern treat is easy to make yet utterly satisfying, combining the natural juiciness of crushed pineapple with a rich, tangy cream cheese frosting that will have everyone asking for seconds. Whether for a family gathering or a cozy afternoon treat, this cake offers a perfect balance of flavors and textures that feel like a warm hug from the South.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in creating the unforgettable taste and texture of this Southern Pineapple Cake Recipe. From the fluffy flour base to the tangy pineapple juice, and the optional pecans that add a wonderful crunch, these staples come together to make something truly special.
- 2 cups all-purpose flour: The foundation of your cake, providing structure and lightness.
- 2 cups granulated sugar: Sweetness to balance the tangy pineapple and enrich the cake.
- 1 teaspoon baking soda: Helps the cake rise beautifully and stay tender.
- 1/2 teaspoon salt: Enhances all the flavors in the cake for a harmonious taste.
- 2 large eggs: Bind everything together and contribute to the cake’s fluffy texture.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
- 1 can (20 oz) crushed pineapple in juice (undrained): The star ingredient that keeps the cake incredibly moist and flavorful.
- 1/2 cup chopped pecans (optional): For a delightful nutty crunch that complements the softness perfectly.
- For the frosting: 1/2 cup (1 stick) unsalted butter, adds creamy richness.
- 1 package (8 oz) cream cheese (softened): Creates that tangy, luscious frosting that pairs beautifully with pineapple.
- 2 cups powdered sugar: Sweetens and thickens the frosting for that perfect spreadable texture.
- 1 teaspoon vanilla extract: Enhances the frosting’s flavor with a touch of warmth.
- 1/2 cup chopped pecans (for topping, optional): Adds texture and a nutty finish to decorate your cake.
How to Make Southern Pineapple Cake Recipe
Step 1: Prepare the Pan and Oven
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. This step ensures your cake cooks evenly and releases easily from the pan after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined. This forms the dry base of your batter, ensuring your cake rises evenly and has the perfect crumb.
Step 3: Combine Wet Ingredients
Add the eggs and vanilla extract to your dry mixture, then pour in the entire can of crushed pineapple with its juice—no need to drain! Stir everything just until combined; this gentle mixing keeps your cake tender and moist.
Step 4: Fold in Pecans
If you love a bit of crunch, gently fold in the chopped pecans. They add an irresistible nutty texture that contrasts beautifully with the softness of the cake.
Step 5: Bake the Cake
Pour your batter into the prepared pan and spread it out evenly. Bake for 30 to 35 minutes, and check doneness by inserting a toothpick in the center; it should come out clean when the cake is perfectly baked.
Step 6: Cool Completely
Once baked, allow the cake to cool completely in the pan. This is essential before frosting so the cream cheese frosting doesn’t melt and slide off.
Step 7: Prepare and Spread the Frosting
Beat together the softened butter and cream cheese until smooth and velvety. Gradually add powdered sugar and vanilla extract, whipping until light and fluffy. Spread this luscious frosting over the cooled cake evenly.
Step 8: Add Final Touch
Sprinkle the top with more chopped pecans if you want that extra nutty crunch and a beautiful presentation that says, “dig in!”
How to Serve Southern Pineapple Cake Recipe
Garnishes
The traditional sprinkle of chopped pecans offers a lovely crunch and nutty aroma, but you could also try a few pineapple slices or a light dusting of powdered sugar for an elegant touch. These little details make each slice feel special.
Side Dishes
This cake shines on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a refreshing contrast, serve alongside a simple fruit salad or even a hot cup of sweet tea.
Creative Ways to Present
Why not transform this cake into a layered treat by slicing it horizontally and adding extra cream cheese frosting between the layers? For a party, serve bite-sized squares on decorative plates with a garnish of fresh mint or a maraschino cherry to elevate your gathering.
Make Ahead and Storage
Storing Leftovers
This Southern Pineapple Cake Recipe keeps beautifully when stored in an airtight container in the refrigerator for up to 4 days. The moisture from the pineapple means it actually tastes better the next day as the flavors meld together.
Freezing
To freeze, wrap the cooled cake tightly in plastic wrap and foil, or freeze in an airtight container. It can last for up to 2 months frozen. Thaw overnight in the refrigerator before enjoying.
Reheating
Since this is a frosted cake, serving it chilled or at room temperature is best. If you prefer a softer texture, allow it to sit out for 30 minutes before serving. Avoid microwaving to keep the frosting intact.
FAQs
Can I substitute fresh pineapple for the canned crushed pineapple?
While fresh pineapple adds brightness, canned crushed pineapple in juice provides consistent sweetness and moisture essential to this cake’s signature texture. If you use fresh, be sure to include the juices to keep the cake moist.
Is it necessary to use pecans in this Southern Pineapple Cake Recipe?
Pecans are optional but highly recommended for that classic Southern crunch and flavor contrast. If nuts are not your thing or you have allergies, you can omit them without sacrificing the cake’s moistness or taste.
Why is there no butter or oil in the cake batter?
Thanks to the crushed pineapple and its juice, the cake stays incredibly moist and tender without adding extra fat in the batter. This makes the recipe a bit lighter yet still rich and satisfying.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure it contains xanthan gum or add it separately to maintain the cake’s structure.
How long does the cream cheese frosting stay fresh?
Cream cheese frosting is best consumed within 3-4 days when stored properly in the refrigerator. Keep the cake covered tightly to prevent the frosting from absorbing fridge odors and drying out.
Final Thoughts
Making this Southern Pineapple Cake Recipe is like sharing a slice of Southern hospitality right in your own kitchen. Its moist texture, balanced sweetness, and creamy frosting create a dessert that’s perfect for almost any occasion. Once you try it, you’ll understand why this cake has been a beloved classic for generations—so go ahead, bake it, share it, and savor every warm, delicious bite!
Print
Southern Pineapple Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
This Southern Pineapple Cake is a moist and flavorful dessert featuring crushed pineapple that keeps the cake tender without needing additional oil or butter. Topped with a rich cream cheese frosting and optional pecans, it’s a classic southern favorite perfect for gatherings and celebrations.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple in juice (undrained)
- 1/2 cup chopped pecans (optional)
Frosting Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 package (8 oz) cream cheese (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for topping, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
- Add Wet Ingredients: Add 2 large eggs, 1 teaspoon vanilla extract, and the entire can of crushed pineapple with juice to the dry ingredients. Stir gently until the batter is just combined, then fold in 1/2 cup chopped pecans if using.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan to ensure the frosting does not melt upon application.
- Prepare the Frosting: In a bowl, beat together 1/2 cup unsalted butter and 8 oz softened cream cheese until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating until the mixture is light and fluffy.
- Frost and Garnish: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the top with 1/2 cup chopped pecans if desired for added texture and flavor.
Notes
- This cake is extra moist due to the crushed pineapple and retains its flavor even better the next day.
- No additional oil or butter is needed in the batter because the pineapple provides sufficient moisture.
- Chilling the cake after frosting can help the flavors meld and improve slicing.
- Optional pecans add a nice crunch but can be omitted for nut-free options.
