Southern Creamy Pineapple Pecan Cake
Description
Southern Creamy Pineapple Pecan Cake is a classic Southern dessert made with crushed pineapple, toasted pecans, and a rich creamy frosting. This cake is soft, moist, and naturally sweet, with no complicated steps or fancy equipment required. It is perfect for holidays, family gatherings, potlucks, and anyone who loves old-fashioned Southern baking done right.
Introduction
After more than ten years working as a professional chef and food blogger, I have learned that the most loved desserts are often the simplest ones. Southern Creamy Pineapple Pecan Cake is a perfect example of that truth. This is the kind of recipe that feels like home from the first bite.
I was introduced to this cake years ago in a Southern kitchen where recipes were shared by memory, not measurements. What stood out was how incredibly moist the cake stayed without using oil or milk. The pineapple does all the work. Add in crunchy pecans and a creamy frosting, and you have a dessert that never goes out of style.
Essential Ingredients
For the Cake
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 large eggs, at room temperature
• 1 can crushed pineapple, 20 oz, with juice
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• ¼ teaspoon salt
For the Creamy Frosting
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
Southern Creamy Pineapple Pecan Cake is built on basic pantry ingredients that work together beautifully. All-purpose flour provides structure while keeping the crumb tender. Granulated sugar adds sweetness and helps lock in moisture. Eggs bring richness and bind the batter together.
Crushed pineapple with its juice is the star ingredient. It adds moisture, sweetness, and a subtle fruity flavor that defines the cake. Pecans add texture and a deep nutty taste that is essential to Southern baking. Baking soda ensures the cake rises evenly, and vanilla extract enhances every other flavor in the recipe.
The frosting is made with cream cheese for tang, butter for richness, powdered sugar for sweetness, and vanilla for balance.
Alternative Ingredients
If you do not have pecans, walnuts can be used as a substitute, though the flavor will change slightly. Gluten-free all-purpose flour blends can replace regular flour using a one-to-one ratio. For a lighter frosting, mascarpone can replace part of the cream cheese.
If you prefer a less sweet cake, you can slightly reduce the sugar without affecting the final texture. A small pinch of cinnamon may be added for warmth, although this is optional and not traditional.
Recipe Information
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
12 servings
Yield
One 9×13-inch cake
Key Features
Southern Creamy Pineapple Pecan Cake is extremely moist without using oil. The batter comes together in one bowl and does not require a mixer. The cake stays fresh for several days and actually tastes better the next day. It is ideal for make-ahead desserts and large gatherings.
Nutrition Facts
Per Serving Approximate
Calories 420
Carbohydrates 48 g
Protein 5 g
Fat 24 g
Saturated Fat 10 g
Cholesterol 85 mg
Sodium 260 mg
Fiber 2 g
Sugar 34 g
Step-by-Step Directions
Preparing the Cake
Preheat the oven to 175 degrees Celsius. Grease a 9×13-inch baking pan and set it aside. In a large bowl, combine flour, sugar, baking soda, and salt. Stir until evenly mixed.
Add the eggs, crushed pineapple with juice, vanilla extract, and chopped pecans. Mix gently until just combined. Do not overmix, as this can make the cake dense.
Baking
Pour the batter into the prepared pan and smooth the top. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely.
Making the Frosting
In a bowl, beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
Frosting the Cake
Once the cake is fully cooled, spread the frosting evenly over the top. If desired, sprinkle extra chopped pecans for added texture and presentation.
Pro Tips
Always use crushed pineapple with its juice for best results. Toast the pecans lightly to enhance their flavor. Let the cake cool completely before frosting to avoid melting. For cleaner slices, refrigerate the cake for about 30 minutes before cutting.
Why You’ll Love This Recipe
Southern Creamy Pineapple Pecan Cake is easy, reliable, and full of flavor. It balances sweetness, creaminess, and crunch perfectly. This cake works for casual family dinners and special celebrations alike, and it never fails to impress.
What Makes This Recipe Unique
This recipe uses pineapple as the main source of moisture, eliminating the need for oil or milk. The flavor combination is a true Southern classic that has stood the test of time. It is simple, honest baking with consistently delicious results.
FAQs
Can I make Southern Creamy Pineapple Pecan Cake ahead of time ?
Yes, this cake is perfect for making ahead. The flavor improves after resting overnight.
How should I store this cake ?
Store it covered in the refrigerator for up to five days. Allow it to sit at room temperature briefly before serving.
Can I freeze this cake ?
You can freeze the unfrosted cake for up to two months. Thaw completely and frost before serving.
Can I use fresh pineapple ?
Fresh pineapple is not recommended because it does not provide the same moisture or consistency as canned crushed pineapple.
You’ll Also Love
Southern Carrot Cake with Cream Cheese Frosting
Old-Fashioned Banana Pecan Bread
Butter Pecan Pound Cake
Pineapple Coconut Sheet Cake
Conclusion
Southern Creamy Pineapple Pecan Cake is a timeless dessert that deserves a place in every baker’s collection. With more than a decade of professional kitchen experience, I can confidently say this recipe delivers perfect texture, rich flavor, and dependable results every time. It is comforting, crowd-pleasing, and exactly what a great Southern dessert should be.
