Here’s a delightful recipe for Creamy Pineapple Pecan Cake that combines the sweet tanginess of pineapple with the nutty crunch of pecans:
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 can (20 oz) crushed pineapple with juice (do not drain)
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for garnish)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
2. Make the Cake Batter:
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the eggs, vanilla extract, and the entire can of crushed pineapple (with juice). Stir until well combined.
- Fold in the chopped pecans.
3. Bake the Cake:
- Pour the batter into the prepared baking dish or cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
4. Prepare the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add in the powdered sugar and continue beating until fully incorporated and fluffy.
- Add the vanilla extract and mix until combined.
5. Assemble the Cake:
- Once the cake is fully cooled, spread the cream cheese frosting evenly over the top of the cake.
- Sprinkle the chopped pecans on top of the frosting for garnish.
6. Chill and Serve:
- Refrigerate the cake for about 30 minutes to allow the frosting to set.
- Slice and enjoy this rich, creamy, and tropical treat!
This Creamy Pineapple Pecan Cake is perfect for any occasion with its moist texture and creamy, nutty topping!
