This beloved Southern dessert combines the tropical brightness of crushed pineapple with the nutty crunch of toasted pecans, all layered into a moist cake that’s topped with a dreamy cream cheese frosting. It’s a cake that feels both nostalgic and indulgent, often found at church suppers, family reunions, and Sunday dinners. The best part? It’s incredibly easy to make using pantry staples like boxed cake mix and canned pineapple, yet it tastes like something straight from a Southern bakery.
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
- 1 cup chopped pecans (toasted for extra flavor)
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 (for topping)
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. Mix 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 smooth and well combined.
- Fold in the chopped pecans.
3. Bake the Cake
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
4. Make the Frosting
- In a separate bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract.
5. Frost and Finish
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Sprinkle the remaining chopped pecans over the frosting for a beautiful, crunchy finish.
Serving Suggestions:
- Serve chilled or at room temperature.
- Pairs beautifully with a cup of sweet tea or coffee.
- Add a few pineapple tidbits or maraschino cherries on top for a festive touch.
Nutrition (Per Serving, Approx.):
- Calories: 420
- Fat: 22g
- Carbs: 52g
- Protein: 4g
- Sugar: 38g
- Fiber: 1g
Tips & Variations:
- Make-Ahead Friendly: This cake tastes even better the next day after the flavors meld.
- Gluten-Free Option: Use a gluten-free cake mix.
- Nut-Free Version: Omit pecans or substitute with toasted coconut flakes.
- Extra Moisture: Poke holes in the warm cake and pour a bit of pineapple juice over it before frosting for a syrup-soaked texture.
This cake is more than just dessert—it’s a slice of Southern hospitality. Whether you’re baking for a crowd or just treating yourself, this Southern Creamy Pineapple Pecan Cake is guaranteed to bring smiles and second helpings. Want a layered version or a bundt cake twist next? I’ve got you covered!