Description
A delightful Southern cake filled with juicy crushed pineapples and crunchy pecans, topped with creamy frosting.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the crushed pineapple, buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in chopped pecans gently into the batter.
- Pour the batter evenly between the prepared cake pans and bake for 30-35 minutes.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the softened cream cheese and butter together until creamy, then gradually add powdered sugar and vanilla extract.
- 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.
- 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