Southern Creamy Pineapple Pecan Cake
A delightful and moist cake combining the sweetness of crushed pineapple with rich pecans, perfect for gatherings and celebrations.
Servings: 12 servings
Calories: 250kcal
Ingredients
Cake Ingredients
- 1 cup crushed pineapple, drained Adds moisture and sweet tanginess.
- 1 cup chopped pecans Brings texture and nutty flavor.
- 2 cups all-purpose flour Provides structure for the cake.
- 1 cup sugar Balances flavors with sweetness.
- 1/2 cup butter, softened Adds richness and creaminess.
- 1 teaspoon baking soda Essential for rising.
- 1/2 teaspoon salt Enhances sweetness.
- 3 pieces eggs Binds and adds moisture.
- 1 teaspoon vanilla extract Adds aromatic depth.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed pineapple and chopped pecans.
- Pour the batter into the prepared cake pan.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
Notes
Do not skip draining the pineapple to avoid sogginess. Use room temperature eggs and butter for better texture. Toast pecans lightly for enhanced flavor. Consider adding cream cheese frosting for extra indulgence.