Description
If you’re looking for an easy dessert that always impresses, this Pineapple-Pecan Cake with Cream Cheese Frosting is the perfect choice. Made with simple pantry ingredients, crushed pineapple, and crunchy pecans, this moist cake is topped with a rich cream cheese frosting for an irresistible homemade treat that’s perfect for potlucks, holidays, birthdays, or family gatherings.
Ingredients
For the Cake
- 2 whole eggs
- 1½ cups granulated sugar
- 1 (20-ounce) can crushed pineapple, undrained
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ cup chopped pecans, divided
For the Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- 1¾ cups powdered sugar
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- Remaining ½ cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish or spray with baking spray.
- Beat the eggs and sugar until well combined.
- Add the crushed pineapple with its juice and mix thoroughly.
- Gradually stir in the flour and baking soda until just combined.
- Fold in half of the chopped pecans.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for about 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool completely.
- Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth.
- Stir in the remaining chopped pecans.
- Spread the frosting evenly over the cooled cake.
- Slice and serve.
Notes
- Serve chilled or at room temperature.
- Garnish with extra chopped pecans or pineapple pieces.
- Pair with coffee, tea, or vanilla ice cream.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Cover tightly to prevent the frosting from drying out.
- Freeze unfrosted cake for up to 3 months.
- Freeze frosted slices individually for quick desserts.
- Thaw overnight in the refrigerator before serving.
- Avoid leaving the frosted cake at room temperature for more than 2 hours.