Southern Creamy Pineapple Pecan Cake
A rich and creamy cake bursting with fruity sweetness, featuring pineapple and toasted pecans.
Servings: 12 servings
Calories: 350kcal
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.
Notes
Store leftovers covered tightly in the refrigerator for up to 5 days. Allow to come to room temperature before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 35g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg