Craving a cake that’s rich, creamy, and bursting with fruity sweetness? You’re in the right place! Our Southern Creamy Pineapple Pecan Cake is a dreamy delight that brings together the tang of juicy pineapple, the comforting crunch of toasted pecans, and the irresistible creaminess of butter and cream cheese frosting. This cake isn’t just flavorful—it’s a crowd-pleaser that vanishes fast at family gatherings or potlucks. Did you know pineapple cakes have long been a symbol of Southern hospitality? That’s what makes this recipe extra special. If you’ve enjoyed our Old-Fashioned Hummingbird Cake, you’ll love this one for its simplicity, budget-friendly ingredients, and show-stopping flavor. Get your whisk ready—this cake is about to win your heart and your taste buds!
What is Southern Creamy Pineapple Pecan Cake?
Just the name sounds like a sweet Southern secret, doesn’t it? Southern Creamy Pineapple Pecan Cake—say that three times fast!—gets its title from its star players: Southern charm, creamy frosting, tangy pineapple, and crunchy pecans. If you’re wondering why anyone would put pineapple and pecans in a cake, the answer is, “Why not?” Combining these flavors is proof that “the way to a man’s heart is through his stomach!” Legend has it this cake showed up at more than one church supper, leaving empty platters and happy faces behind. Are you ready to taste a cake that lives up to its legendary name? Let’s get baking!
Why You’ll Love This
The best part about making this Southern Creamy Pineapple Pecan Cake? It’s a moist, satisfying cake that’s as easy as it is delicious. You’ll save money whipping it up at home instead of ordering a pricey custom cake—especially since it uses convenient ingredients like a boxed cake mix and canned pineapple. The real magic comes from its decadent cream cheese frosting, studded with toasted pecans and a touch of real vanilla. It’s creamy, rich, and a little bit nostalgic. If you liked my Pineapple Upside-Down Cake, this treat will wow you with its similar fruity flair, but with a creamy twist. Ready to surprise your friends and family? Give this recipe a try tonight!
How to Make
Quick Overview
This is one of those “mix, bake, and frost” cakes you’ll want to add to your regular rotation. Southern Creamy Pineapple Pecan Cake is all about simplicity—no fancy tools or lengthy steps required. You’ll enjoy a melt-in-your-mouth texture, moist pineapple bits in every bite, and the subtle buttery crunch of toasted pecans. The entire recipe, including baking and frosting, takes just over an hour, making it perfect whether you’re entertaining or just treating yourself.
Ingredients
1 package white cake mix
1 can (8 oz) crushed pineapple, undrained
1 cup granulated sugar
1 package (8 oz) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans, toasted
Step-by-Step
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan for easy removal.
- Prepare the cake batter by mixing the white cake mix with the crushed pineapple (including its juice) and one cup of sugar. Stir until combined.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
- For the frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, mixing after each addition until the frosting is light and fluffy.
- Stir in vanilla extract, then fold in half of the toasted pecans (save the rest for topping).
- Spread the frosting generously over the cooled cake.
- Scatter the remaining toasted pecans over the top, and, if you like, gently press them into the frosting for extra texture.
What to Serve Southern Creamy Pineapple Pecan Cake With
Pair this sweet, moist cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a decadent dessert experience. It also shines next to a pitcher of Southern sweet tea, iced coffee, or even a festive mimosa if you’re serving it at brunch. Want to make your spread even more exciting? Try serving it alongside fresh fruit, like slices of strawberries or extra pineapple rings, for a bright, refreshing finish.
Top Tips for Perfecting
- For extra pineapple flavor, sprinkle a few pineapple tidbits or maraschino cherries on top before serving.
- No white cake mix? Yellow or vanilla cake mix works well in a pinch.
- Toasting pecans heightens their flavor—simply bake in a single layer on a baking sheet at 350°F for 5–7 minutes, stirring halfway through.
- Let the cake cool completely before frosting, or your frosting may melt!
- If you prefer less sweetness, reduce the powdered sugar in the frosting by 1/2 cup.
- Use room-temperature ingredients for both cake and frosting for the smoothest mixing and baking.
Storing and Reheating Tips
Store any leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days. The cake’s moisture and frosting will stay fresh, but allow it to come to room temperature before serving for the best texture and flavor. For longer storage, slice the cake, wrap pieces individually, and freeze for up to 2 months. Thaw overnight in the fridge and let come to room temperature before enjoying. Avoid microwaving the frosted cake, as the frosting may become runny; simply allow slices to warm gently at room temperature.
FAQs
Can I use fresh pineapple instead of canned?
Fresh pineapple works if finely chopped and well-drained, but canned pineapple provides the perfect moisture and sweetness balance.
Can I make this cake in advance?
Yes! Make the cake a day ahead and store it in the refrigerator. Frost shortly before serving for best results.
Are there nut-free alternatives to pecans?
Absolutely—try toasted coconut flakes or leave out nuts entirely for a smooth, creamy finish.
Can I make cupcakes instead?
Sure! Just portion the batter into cupcake liners and bake for 18–22 minutes or until a toothpick comes out clean.
What other frosting can I use?
A simple whipped cream or vanilla buttercream also works beautifully if you want something lighter than cream cheese frosting.
Conclusion
Southern Creamy Pineapple Pecan Cake is everything you want in a Southern dessert—creamy, dreamy, and full of fruity flavor with a hint of crunch. It’s perfect for any occasion, from weeknight treats to special celebrations. Simple ingredients, quick prep, and a family-friendly vibe mean you’ll return to this recipe over and over. Give it a try and share your results—you just might find yourself with a new family favorite or a hit at your next gathering!

Southern Creamy Pineapple Pecan Cake
Equipment
- Mixing Bowl
- Baking Pan
- Spatula
Ingredients
Cake Ingredients
- 1 package white cake mix
- 1 can (8 oz) crushed pineapple, undrained
- 1 cup granulated sugar
Frosting Ingredients
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened (1 stick)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan for easy removal.
- Prepare the cake batter by mixing the white cake mix with the crushed pineapple (including its juice) and one cup of sugar. Stir until combined.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
- For the frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, mixing after each addition until the frosting is light and fluffy.
- Stir in vanilla extract, then fold in half of the toasted pecans (save the rest for topping).
- Spread the frosting generously over the cooled cake.
- Scatter the remaining toasted pecans over the top, and, if you like, gently press them into the frosting for extra texture.