This Southern Creamy Pineapple Pecan Cake is a nostalgic dessert that blends the juicy brightness of crushed pineapple with the buttery crunch of toasted pecans, all wrapped in a soft, moist cake and topped with a decadent cream cheese frosting. It’s a simple yet show-stopping cake that uses pantry staples like boxed cake mix and canned pineapple, making it both budget-friendly and easy to prepare. Whether you’re baking for a family gathering or just treating yourself, this cake delivers comfort and charm in every bite.
Ingredients:
For the Cake:
- 1 box white or yellow cake mix
- 1 can (8 oz) crushed pineapple, undrained
- 1 cup granulated sugar
- 3 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the Pineapple Syrup:
- ½ cup pineapple juice (reserved from the can or use bottled)
- ¼ cup sugar
For the Cream Cheese Frosting:
- 1 package (8 oz) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup chopped pecans, toasted
Instructions:
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan or line it with parchment paper.
2. Make the Cake Batter
- In a large mixing bowl, combine the cake mix, crushed pineapple (with juice), sugar, eggs, oil, and vanilla extract.
- Beat with an electric mixer on medium speed for 2–3 minutes, until the batter is smooth and well combined.
3. Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the pineapple syrup.
4. Prepare the Pineapple Syrup
- In a small saucepan, combine the pineapple juice and sugar.
- Heat over medium heat until the sugar dissolves and the mixture is slightly thickened (about 3–4 minutes).
- Set aside.
5. Soak the Cake
- Once the cake is out of the oven and still warm, use a skewer or fork to poke holes all over the surface.
- Slowly pour the warm pineapple syrup over the cake, letting it soak in.
- Allow the cake to cool completely before frosting.
6. Make the Cream Cheese Frosting
- In a large bowl, beat the softened cream cheese and butter until smooth and fluffy.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Stir in vanilla extract and fold in the toasted pecans.
7. Frost and Finish
- Spread the cream cheese frosting evenly over the cooled cake.
- Garnish with extra chopped pecans or pineapple tidbits if desired.
- Chill for at least 1 hour before serving for best flavor and texture.
Serving Suggestions:
- Serve chilled or at room temperature.
- Pair with a cup of sweet tea or coffee.
- Add a scoop of vanilla ice cream for an extra indulgent treat.
Tips & Variations:
- Make it tropical: Add shredded coconut to the batter or frosting.
- Gluten-free option: Use a gluten-free cake mix.
- Nut-free version: Skip the pecans or replace with toasted coconut flakes.
- Make-ahead friendly: This cake tastes even better the next day after the flavors meld.
This cake is a celebration of Southern comfort and flavor—moist, creamy, and irresistibly rich. Would you like a layered version of this cake or a cupcake adaptation next?