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Delicious pineapple cake with cream cheese frosting on a rustic wooden table

Southern Creamy Pineapple Pecan Cake

Moist cake with a tangy pineapple lift and crunchy pecans, perfect for potlucks and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 cup chopped pecans
Cream Cheese Frosting Ingredients
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for consistency)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk the flour, sugar, baking soda, and salt until evenly mixed.
  3. Add the softened butter, eggs, and vanilla. Beat on medium speed for about 2 minutes until smooth and slightly glossy.
  4. Fold in the drained crushed pineapple and chopped pecans until mixed but stop when streaks disappear.
  5. Divide the batter evenly between the pans and smooth the tops. Bake for 25–30 minutes until golden and a toothpick comes out clean.
  6. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
  1. Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla.
  2. If too thick, add milk one tablespoon at a time until spreadable.
Assembly
  1. Stack the cooled cake layers with frosting in between, frost the top and sides, and chill for at least 30 minutes to set.

Notes

Tip: Drain pineapple well for proper texture and toast pecans briefly for extra flavor. Store leftovers in an airtight container for 3-4 days in the fridge or freeze slices for up to 2 months.