This Pineapple Pecan Cake with cream cheese frosting is incredibly moist and yummy! Crushed pineapples with juice, cinnamon, pecans, and vanilla extract give this cake a special tropical flavor and aroma.
You can also make your own variation of this recipe by adding shredded coconut, brown sugar, or another type of nuts.
This pecan cake is really quick and easy to prepare, but I recommend putting it in the refrigerator overnight to make it absolutely moist and delicious. If you love pineapple-flavored desserts like this fantastic cake, you will also enjoy my Pineapple Upside-Down Bundt Cake Recipe and Pineapple Crisp Recipe.
This amazing-looking Million Dollar Cake Recipe is also infused with the flavor of pineapple, and let’s not forget the famous Incredibly Moist and Easy Carrot Cake that is made even more delicious by the addition of crushed pineapple as well!
Ingredient You’ll need
- Flour: Makes the main structure of the cake.
- Baking Soda: A combination of baking soda and pineapples with juice makes a soft and airy structure of the cake.
- Cinnamon: Gives a nice flavor and aroma.
- Salt: Enhances the taste and aroma of all other ingredients in the cake.
- Eggs: Help the cake batter rise and make the cake fluffy.
- Sugar: You can adjust the amount of sugar in this recipe to your taste.
- Pineapple with Juice: One of the main ingredients for this cake, which gives moisture and flavor.
- Vanilla Extract: Enhances the pineapple flavor.
- Pecans: If you don’t have pecans, you can use walnuts instead.
- Butter and Cream Cheese: Make the frosting creamy and smooth.
- Powdered Sugar: Perfect sweetener for frosting. It dissolves easier than granulated sugar.
How To Make Pineapple Pecan Cake?
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan with non-stick cooking spray.
- Mix together the dry ingredients except for sugar (all-purpose flour, baking soda, cinnamon, and salt).
- Mix together the wet ingredients. Beat together the eggs and sugar. When combined, mix in crushed pineapple with juice and vanilla extract. Then, stir in chopped pecans and dry ingredients.
- Pour the pecan cake batter into the prepared baking pan. Spread evenly with a rubber spatula. Bake for 30-40 minutes or until the toothpick inserted in the center comes out clean.
- Remove from the oven and let the pineapple cake cool completely in the pan.
Prepare the frosting. In a mixing bowl, mix the softened cream cheese, butter, vanilla extract, and powdered sugar until completely combined. Spread over the cooled cake. Sprinkle ⅓ cup of chopped pecans on top.
Tips for the BEST Pineapple Cake
- If you don’t have crushed pineapples with juice, you can use pineapple slices and crush them in a food processor. Don’t forget to add juices also.
- You can also grease and flour the pan to prevent the cake from sticking.
- Let the cake cool completely before spreading the frosting.
How to freeze Pineapple Pecan Cake?
I recommend freezing this Pecan Cake without the frosting. Just let the cake cool completely after baking, wrap it with freezer-safe plastic wrap, or use a plastic bag. You can store it in the freezer for up to 2 months.
How do you store Pineapple Pecan Cake?
You can store this Pineapple Pecan Cake in the refrigerator for 3-4 days. Use an airtight container or a ziplock bag.
For the Pineapple Pecan Cake:
- 2 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 2 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1 (20-ounce) can crushed pineapple with juice
- 1 tsp vanilla extract
- 2/3 cup chopped pecans, plus more for topping.
For the frosting:
- ½ cup (1 stick) butter, at room temperature
- 8 ounce cream cheese, at room temperature
- 2 cups powdered sugar
- 2 tsp vanilla extract.
- Preheat the oven to 350°F.
- Grease a 9x13-inch baking pan with non-stick cooking spray. Set aside.
- In a bowl, mix together the dry ingredients except for sugar (all-purpose flour, baking soda, cinnamon, and salt). Set aside.
- In another bowl, beat together the eggs and sugar. When combined, mix in the crushed pineapple with juice and vanilla extract. Then, stir in chopped pecans and the dry ingredients.
- Pour the pecan cake batter into the prepared baking pan. Spread evenly with a rubber spatula. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the pineapple cake cool completely in the baking pan
- While the cake is cooling, prepare the frosting. In a mixing bowl, mix together the softened cream cheese, butter, vanilla extract, and powdered sugar until completely combined. Spread over the cooled cake. Sprinkle ⅓ cup of chopped pecans on top. Enjoy!
Nutrition Information:Yield: 12
Amount Per Serving: Calories: 488Total Fat: 22.5gSaturated Fat: 9.9gCholesterol: 72mgSodium: 387mgCarbohydrates: 68.3gFiber: 2.1gSugar: 51.4gProtein: 5.5g