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Deliciously moist Southern Creamy Pineapple Pecan Cake with whipped cream frosting
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Southern Creamy Pineapple Pecan Cake

A delightful Southern cake that combines the sweetness of crushed pineapple with the nutty crunch of pecans, creating a rich, creamy dessert perfect for any gathering.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Cake, Dessert
Cuisine: Southern
Keyword: Creamy Cake, Dessert Recipe, Pecan Dessert, Pineapple Pecan Cake, Southern Cake
Servings: 12 servings
Calories: 350kcal

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour The base for a tender and airy cake.
  • 1.5 cups granulated sugar Sweet and crystalline, adding the perfect touch of sweetness.
  • 0.5 cups unsalted butter, softened Lending rich creaminess to the batter.
  • 1 cup crushed pineapple, drained Fruity, juicy goodness that infuses moisture and natural sweetness.
  • 4 large eggs Essential for structure and richness.
  • 1 cup chopped pecans Toasty, nutty bites that add a delightful crunch.
  • 1 teaspoon vanilla extract Aromatic and sweet, enhancing the overall flavor.
  • 1 teaspoon baking powder Providing the necessary lift for a fluffy cake.
  • 0.5 teaspoon salt Balancing the sweetness with a hint of savoriness.
  • 0.5 teaspoon baking soda Ensuring an extra rise for a light texture.
  • 1 cup sour cream Creamy and tangy, contributing to an incredibly moist cake.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and crushed pineapple.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix gently until just combined.
  • Fold in the chopped pecans with a spatula.
  • Evenly divide the batter between the prepared cake pans.

Baking

  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Frosting

  • Once cool, generously frost with your favorite cream cheese frosting.
  • Sprinkle some additional pecans on top for garnish.

Notes

For best results, ensure your butter and eggs are at room temperature. Drain the crushed pineapple well to avoid excess moisture.