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A rich slice of pineapple pecan cake with creamy frosting, whipped cream, and toasted pecans on top.

Southern Creamy Pineapple Pecan Cake

Summary A rich, Southern-inspired dessert made with crushed pineapple, toasted pecans, and a luxurious cream cheese frosting. Perfectly moist and bursting with tropical and nutty flavors.
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Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • ¾ cup light brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 cup crushed pineapple well-drained
  • 1 cup toasted pecans chopped
  • 8 oz cream cheese
  • ½ cup butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Equipment:
  • Mixing bowls
  • Electric mixer
  • 9×13-inch baking pan
  • Spatula
  • Whisk
  • Cooling rack

Method
 

  1. Instructions
  2. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream together butter and both sugars until fluffy.
  5. Add eggs one at a time, mixing well, then add vanilla.
  6. Gradually add dry ingredients alternating with milk. Mix until combined.
  7. Fold in crushed pineapple and chopped pecans.
  8. Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
  9. Let the cake cool completely on a wire rack.
  10. For the frosting, beat cream cheese and butter until smooth.
  11. Gradually mix in powdered sugar and vanilla extract until creamy.
  12. Frost the cooled cake and garnish with additional pecans and pineapple if desired.
  13. Chill before serving for best texture.

Notes

Notes
Store in the fridge in an airtight container for up to 5 days.
You can substitute walnuts for pecans if preferred.
This cake tastes even better the next day as the flavors meld together.