Pineapple Pecan Cake with Cream Cheese Frosting

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch (23×33 cm) baking pan.
2. Mix the Dry Ingredients
   In a large mixing bowl, whisk together flour, sugar, baking soda, and salt until evenly combined.
3. Add the Wet Ingredients
   Add the eggs, vanilla extract, and the entire can of crushed pineapple with its juice. Stir until the batter becomes smooth and well mixed.
4. Fold in the Pecans
   Gently fold in the chopped pecans. The batter will be thick but very moist thanks to the pineapple.
5. Bake the Cake
   Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake
   Remove the cake from the oven and allow it to cool completely in the pan before frosting.
7. Prepare the Cream Cheese Frosting
   In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fluffy. Add a little milk if needed to reach a spreadable consistency.
8. Frost the Cake
   Spread the cream cheese frosting evenly over the cooled cake. Smooth the top with a spatula.
9. Garnish and Serve
   Sprinkle chopped pecans on top and add a few pineapple pieces if desired. Slice and serve.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Difficulty Level: Easy

Variations & Substitutions

• Add ½ cup shredded coconut (40 g) to the batter for a tropical flavor.
• Use walnuts instead of pecans if preferred.
• Turn the recipe into cupcakes by baking in muffin tins for about 18–20 minutes.
• Add a teaspoon of cinnamon to the batter for a warm spice note.

Serving Suggestions