Southern Creamy Pineapple Pecan Cake

Why You’ll Love This Recipe

I like this recipe because it’s rich without being overly heavy. The crushed pineapple gives the cake natural sweetness and moisture, meaning it stays soft even after a day or two. I also enjoy the texture the pecans add—every bite has a satisfying crunch that pairs so well with the smooth frosting. The finished cake looks beautiful when garnished with more pecans, yet it’s simple enough for everyday baking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
4 large eggs
1 tsp vanilla extract
1 can (20 oz) crushed pineapple, drained
1 cup chopped pecans
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Additional chopped pecans, for garnish

Directions

1. I preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

2. In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.

3. In another bowl, I beat the softened butter until creamy, then add the eggs one at a time, mixing well. I stir in the vanilla.

4. I gradually add the dry ingredients to the butter mixture, alternating with the crushed pineapple, mixing just until combined. I fold in the chopped pecans.

5. I divide the batter evenly between the two pans and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.

6. I let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.

7. For the frosting, I beat the cream cheese and softened butter together until smooth. I gradually add powdered sugar, then vanilla, mixing until light and fluffy.

8. To assemble, I place one cake layer on a serving plate, spread frosting on top, then add the second layer. I frost the top and sides, finishing with a garnish of chopped pecans.

9. I chill the cake for at least 1 hour before slicing and serving.

Servings and Timing

This recipe makes 12–16 slices. The total time is about 1 hour and 50 minutes, which includes chilling the cake before serving.

Variations

Sometimes I swap pecans for walnuts or shredded coconut for a tropical twist. For a lighter flavor, I reduce the sugar slightly and let the pineapple shine. I also enjoy turning this into a sheet cake for easier serving at gatherings. For a festive version, I add a splash of rum extract to the frosting.

Storage/Reheating

I keep the cake in the refrigerator in an airtight container for up to 5 days. Individual slices can be wrapped and frozen for up to 2 months, then thawed overnight in the fridge. I find this cake tastes even better after chilling, as the flavors deepen.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I finely chop fresh pineapple and drain it well before adding it to the batter.

Do I need to drain the pineapple?

Yes, draining ensures the batter isn’t too wet, which keeps the cake from being soggy.

Can I make this into cupcakes?

Yes, I bake the batter in lined muffin tins for 18–20 minutes.

Can I make it gluten-free?

Yes, I use a gluten-free flour blend in place of all-purpose flour.

Can I make the frosting ahead of time?

Yes, I prepare the frosting a day ahead and refrigerate it, then bring it to room temperature before spreading.

Can I reduce the sugar in the cake?

Yes, I sometimes cut the sugar by ¼–½ cup, especially since the pineapple adds natural sweetness.

How do I keep the cake layers moist?

I avoid overbaking and let the pineapple provide natural moisture. Chilling also helps lock in flavor.

Can I add spices to the cake?

Yes, I like adding a pinch of cinnamon or nutmeg for warmth.

Can I make this cake in advance?

Yes, I bake and frost it a day before serving—it holds up beautifully.

What can I serve this cake with?

I enjoy it with coffee, tea, or a scoop of vanilla ice cream.

Conclusion

This Southern creamy pineapple pecan cake is a classic dessert that I love making for gatherings and special occasions. The sweet pineapple, crunchy pecans, and smooth cream cheese frosting come together in a cake that feels indulgent yet familiar. It’s a recipe I return to often because it’s always a hit and brings a touch of Southern charm to the table.