Description
A moist and flavorful Southern Pineapple Cake made with crushed pineapple, pecans, and a luscious cream cheese frosting. This classic dessert is perfect for gatherings and gets better as it sits, offering a deliciously sweet and tangy treat with a creamy topping.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice (do not drain)
- ½ cup chopped pecans (optional)
Frosting
- 1 package (8 ounces) cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until thoroughly combined.
- Add Wet Ingredients: Add the eggs, vanilla extract, and the entire can of crushed pineapple with the juice to the dry ingredients. Stir until the batter is smooth and well combined.
- Incorporate Pecans: Fold in the chopped pecans gently if using, distributing them evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top evenly. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting: While the cake cools, beat together softened cream cheese and unsalted butter in a bowl until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is fluffy and well combined.
- Frost and Garnish: Spread the cream cheese frosting over the cooled cake evenly. Sprinkle additional chopped pecans on top if desired.
- Chill before Serving: Chill the frosted cake slightly in the refrigerator for cleaner slices and enhanced flavor before serving.
Notes
- This cake is incredibly moist and its flavor improves after sitting for some time.
- Store the cake covered in the refrigerator for up to 5 days to maintain freshness.
- To elevate the flavor and texture, toast the pecans before adding them to the batter and for garnish.
