Southern Creamy Pineapple Pecan Cake

Southern Creamy Pineapple Pecan Cake

Southern Creamy Pineapple Pecan Cake is a delightful treat that brings the flavors of the South right to your kitchen. This luscious cake is packed with juicy crushed pineapples and crunchy pecans, creating a harmonious blend of textures and flavors that will have your taste buds dancing. With its soft and moist layers, creamy frosting, and nutty garnish, this cake is perfect for family gatherings, potlucks, or simply an indulgent dessert to enjoy at home. Easy to make and even easier to love, this recipe is a must-try for anyone seeking a comforting and nostalgic dessert.

Why You’ll Love This Recipe

There are countless reasons to fall in love with this Southern Creamy Pineapple Pecan Cake. For starters, it requires minimal prep time, making it an excellent choice for those busy weekends or unexpected guests. The combination of fresh, flavorful ingredients means that each bite is an explosion of mouth-watering deliciousness. Additionally, the recipe calls for common pantry staples, ensuring you won’t have to make an extra trip to the grocery store. This cake is a true crowd-pleaser, guaranteed to impress your family and friends, and it has the added benefit of being a perfect mix of flavors that evoke feelings of warmth and nostalgia.

Ingredients

To create this delicious Southern Creamy Pineapple Pecan Cake, gather the following ingredients that will bring life, flavor, and richness to the dish:

• 2 cups all-purpose flour: The base of our cake creates a soft texture.
• 1 ½ cups granulated sugar: Sweetness enhances the cake’s natural flavors.
• 1 teaspoon baking powder: Helps the cake rise beautifully.
• 1 teaspoon baking soda: Ensures a fluffy texture.
• ½ teaspoon salt: Balances the sweetness and enhances overall flavor.
• 1 cup unsweetened crushed pineapple (drained): Adds moisture and a tropical tang.
• 1 cup buttermilk: Contributes creaminess and tenderizes the cake.
• ½ cup vegetable oil: Keeps the cake moist and adds richness.
• 3 large eggs: Essential for structure and binding.
• 1 teaspoon vanilla extract: Infuses a warm, aromatic flavor.
• 1 cup chopped pecans: Provides a crunchy texture and nutty flavor.
• 8 oz cream cheese (softened): The creamy base for our delicious frosting.
• ½ cup unsalted butter (softened): Adds richness to the frosting.
• 4 cups powdered sugar: Sweetens the frosting and gives it a fluffy texture.
• 1 teaspoon vanilla extract: Enhances the flavor of the frosting.
• 1 cup chopped pecans (for garnishing): A perfect topping to finish off the cake.

Step-by-Step Directions

Creating this Southern Creamy Pineapple Pecan Cake is simple and straightforward, making it perfect for bakers of all levels. Follow these step-by-step directions to achieve cake perfection.

1. Preheat your oven to 350°F (175°C): Ensure an even baking temperature. Grease and flour two 9-inch round cake pans to prevent sticking.

2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

3. Combine wet ingredients: In another bowl, mix the crushed pineapple, buttermilk, vegetable oil, eggs, and vanilla extract until smooth.

4. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.

5. Fold in chopped pecans: Gently incorporate the chopped pecans into the batter.

6. Divide and bake: Pour the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool the cakes: Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

8. Make the frosting: In a medium bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.

9. Assemble the cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top, place the second layer over it, and frost the top and sides of the cake.

10. Garnish and serve: Finish by garnishing with additional chopped pecans. Slice and serve this delightful cake to your eager guests.

Tips & Tricks

Here are some expert tips to ensure your cake turns out perfect:

• Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature. This will help achieve a smoother batter and better rise.
• Don’t Overmix: Mixing just until combined will keep your cake light and fluffy. Overmixing can lead to a dense cake.
• Check Doneness: Ovens can vary, so check your cakes a few minutes before the minimum baking time to avoid overbaking.

Serving Suggestions & Pairings

The Southern Creamy Pineapple Pecan Cake is versatile and pairs beautifully with various accompaniments. Here are some ideas:

• Serve with a dollop of whipped cream to add lightness.
• Pair with fresh fruit, such as berries or sliced peaches, for a refreshing contrast.
• Add a scoop of vanilla ice cream for an indulgent dessert experience.
• This cake is perfect for celebrations like birthdays, holidays, or family gatherings.

Nutritional Information

While indulgent, it’s essential to enjoy this cake in moderation. Here is a basic overview of its nutritional information:

• Serving Size: 1 slice (based on 12 servings)
• Calories: Approximately 350
• Total Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 200mg
• Total Carbohydrates: 50g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 5g

Remember to balance your diet and enjoy this cake as a treat among your other nutritious meals.

Storing Tips & Variations

To maintain the freshness of your Southern Creamy Pineapple Pecan Cake, consider the following storing tips:

• Room Temperature: If consumed within a couple of days, the cake can be stored in an airtight container at room temperature.
• Refrigeration: For longer preservation, keep it in the refrigerator for up to a week.
• Freezing: You can freeze unfrosted cake layers for up to three months. Wrap them tightly in plastic wrap and foil, then thaw in the refrigerator before frosting.
• Variations: Consider swapping the crushed pineapple for other fruits, like crushed peaches or strawberries. You could also substitute the pecans for walnuts or almonds for a different flavor profile.

Conclusion

Southern Creamy Pineapple Pecan Cake is a flavorful treat that’s sure to bring a smile to everyone’s face. Its delightful combination of moist cake, creamy frosting, and crunchy pecans makes it an unforgettable dessert. I encourage you to try this recipe and see for yourself how it can become a staple in your baking repertoire. Share your experience and let the joy of making and eating this beautiful cake spread to friends and family!

FAQs

1. Can I use fresh pineapple instead of canned?

   • Yes, you can use fresh pineapple. Just ensure it’s finely chopped and drained of excess juice to avoid a soggy cake.

2. What can I use instead of buttermilk?

   • If you don’t have buttermilk on hand, combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle before using.

3. How do I make this cake vegan?

   • You can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based milk and butter substitute in the recipe.

4. Can I make it into cupcakes?

   • Absolutely! This recipe can easily be adapted to bake cupcakes. Fill muffin cups about 2/3 full and bake for about 20 minutes.

5. What frosting works best with this cake?

   • Cream cheese frosting pairs beautifully with this cake, but you could also try a vanilla buttercream or a whipped cream frosting for a lighter alternative.

Southern Creamy Pineapple Pecan Cake

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• Author: noah-reed
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: None

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Description

A delightful Southern cake filled with juicy crushed pineapples and crunchy pecans, topped with creamy frosting.

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Ingredients

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• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened crushed pineapple (drained)
• 1 cup buttermilk
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (for garnishing)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the crushed pineapple, buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in chopped pecans gently into the batter.
6. Pour the batter evenly between the prepared cake pans and bake for 30-35 minutes.
7. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
8. For the frosting, beat the softened cream cheese and butter together until creamy, then gradually add powdered sugar and vanilla extract.
9. Once cool, place one cake layer on a plate, frost the top, add the second layer, and frost the top and sides of the cake.
10. Garnish with additional chopped pecans and serve.

Notes

Ensure ingredients are at room temperature for best results. Don’t overmix the batter to keep the cake light and fluffy.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 200mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 55mg