Introduction:
Indulging in a slice of cake is one of life’s simple pleasures, and when that cake is a creamy pineapple pecan cake, the experience becomes extraordinary.
This delectable dessert brings together the tropical sweetness of pineapple with the rich, buttery flavor of pecans, all enveloped in a luscious cream cheese frosting.
It’s the perfect treat for those who love a blend of sweet and nutty flavors, with a moist and tender crumb that melts in your mouth.
Whether you’re celebrating a special occasion or simply satisfying a sweet craving, this cake is sure to impress with its delightful combination of flavors and textures.
In this article, we’ll guide you through the process of making this heavenly dessert from scratch, ensuring that every bite is as delicious as the last.
From selecting the freshest ingredients to mastering the frosting, you’ll learn all the tips and tricks needed to create a cake that will become a favorite at your table.
Creamy Pineapple Pecan Cake: A Tropical Delight with a Nutty Twist
Ingredients:
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup crushed pineapple, drained
1 cup chopped pecans
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup crushed pineapple, drained
For Garnish:
1/2 cup chopped pecans
Pineapple chunks or slices
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients.
Fold in the crushed pineapple and chopped pecans until evenly distributed.
Bake the Cake:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Cream Cheese Frosting:
In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the vanilla extract and drained crushed pineapple. Beat until the frosting is light and fluffy.
Assemble the Cake:
Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous amount of cream cheese frosting over the top.
Place the second layer on top of the frosted layer, and spread more frosting over the top and sides of the cake.
Garnish the top of the cake with chopped pecans and pineapple chunks or slices.
Serve and Enjoy: