Description
Southern creamy pineapple pecan cake brings Southern hospitality right to your dessert table, packed with sweet tropical flavor and nutty crunch that feels like a warm hug from grandma’s kitchen.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans
Supporting Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
Seasoning and Leavening Agents:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and generously coat a 9×13-inch cake pan with butter or cooking spray.
- Cream 1 cup unsalted butter with 1 cup granulated sugar and 1 cup brown sugar using an electric mixer until the mixture becomes smooth and fluffy.
- Crack 4 large eggs into the butter mixture, incorporating them one at a time and beating thoroughly after each addition.
- Mix 1 teaspoon vanilla extract and 1 cup drained crushed pineapple into the wet ingredients until evenly distributed.
- Sift 2 cups all-purpose flour with 1 teaspoon baking powder and 1 teaspoon baking soda in a separate bowl.
- Slowly add the dry ingredients to the wet mixture, stirring gently until the batter appears uniform and no flour streaks remain.
- Carefully fold 1 cup chopped pecans into the batter, ensuring they are evenly spread throughout.
- Transfer the batter into the prepared cake pan, spreading it smoothly and evenly with a spatula.
- Slide the pan into the preheated 350°F oven and bake for exactly 35 minutes, rotating the pan halfway through cooking.
- Check the cake’s doneness by inserting a toothpick into the center – it should emerge completely clean.
- Remove the cake from the oven and allow it to cool completely in the pan for about 1 hour before slicing and serving.
Notes
- Toast the pecans before adding them to the batter to enhance their nutty flavor and bring out a deeper, richer taste.
- Check the cake’s doneness early, as ovens vary, and start testing around 25 minutes to prevent drying out the cake.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free flour blend that maintains the cake’s tender texture.
- Store the cake covered at room temperature for up to three days, or refrigerate for extended freshness, allowing the pineapple’s moisture to keep the cake deliciously soft.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 12
- Calories: 361 kcal
- Sugar: 28 g
- Sodium: 138 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg