Pineapple Pecan Cake

Let’s talk about a truly amazing dessert: Southern Creamy Pineapple Pecan Cake. This cake is a Southern tradition, loved for years and passed down through families. It’s the kind of dessert that makes you feel warm and cozy inside, perfect for sharing with the people you care about.

This recipe is a step-by-step guide to making this amazing cake. We’ll cover everything from the ingredients to baking and assembling. You’ll learn how to make this classic dessert yourself.

Why this Southern Creamy Pineapple Pecan Cake is Special

This cake isn’t just any dessert. It’s special because it combines different flavors and textures that work perfectly together. The soft and moist pineapple cake, the smooth and creamy filling, and the crunchy pecans on top all add up to a delicious treat. It’s a cake that’s perfect for any celebration.

Ingredients

For the Cake:

2 1/2 cups cake flour (If you don’t have cake flour, you can substitute with all-purpose flour, but the cake might be a little less tender.)2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened (Make sure it’s really soft!)

1 3/4 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk (If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.)

1 (20 ounce) can crushed pineapple, drained

For the Creamy Filling:

8 ounces cream cheese, softened (Philadelphia cream cheese works great!)

1/2 cup (1 stick) unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans (You can toast them lightly in a pan for extra flavor.)

For a dairy-free option, you can use vegan cream cheese and butter alternatives. Make sure they are suitable for baking and have a similar texture to regular cream cheese and butter. You can also add a tablespoon of milk (dairy or non-dairy) if the filling is too thick.

Baking the Pineapple Cake Layers

Preparing the Cake Batter

First, preheat your oven to 350°F (175°C). This will ensure your oven is at the right temperature when your batter is ready. In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This usually takes a few minutes with an electric mixer. You want the mixture to be almost white in color.

Next, beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully mixed in before adding the next.

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing can make the cake tough. For a fun twist on a classic, try our mini cinnamon rolls recipe.

Finally, gently fold in the drained crushed pineapple.

Baking and Cooling the Cake Layers

Grease and flour two 9-inch round cake pans. This will prevent the cakes from sticking. You can also use baking spray with flour in it.

Pour the batter evenly into the prepared pans. Try to get the same amount of batter in each pan so the cakes bake evenly.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If the skewer comes out with batter on it, the cake needs more time.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling on a wire rack helps air circulate around the cakes, preventing them from becoming soggy. To make sure the cakes cool evenly and don’t break, place a clean kitchen towel over the cakes while they cool. Let them cool completely before adding the frosting. This is important so the frosting doesn’t melt. You might also enjoy our guide to mini bundt cakes.

Making the Creamy Filling

Mixing the Filling Ingredients

In a large bowl, beat the softened cream cheese and butter together until smooth. Make sure there are no lumps of cream cheese or butter. An electric mixer works best for this.

Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will help prevent a cloud of powdered sugar from puffing up when you start mixing.

Stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything is well combined.

Finally, gently fold in the chopped pecans. If you toasted your pecans, let them cool completely before adding them to the filling. If you love pecans, our Maple Pecan French Toast recipe is a must-try.

Chilling and Setting the Filling

Once the filling is mixed, cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 30 minutes. Chilling the filling will help it firm up, making it easier to spread between the cake layers and preventing it from becoming runny. A firmer filling will also help the cake hold its shape better.

You can chill the filling for up to 24 hours. If you chill it longer than that, you may need to let it sit at room temperature for a bit to soften before spreading it on the cake. This will make it easier to work with. For another decadent dessert option, try our no-bake chocolate raspberry tart.

Assembling the Southern Creamy Pineapple Pecan Cake

Layering the Cake and Filling

Once the cake layers are completely cool and the filling is chilled, you can start assembling the cake. Place one cake layer on a serving plate or cake stand. If your cake layers are uneven, you can use a serrated knife to level them off.

Spread a generous layer of the creamy filling evenly over the first cake layer. A large offset spatula or butter knife can help you spread the filling smoothly. Try to keep the filling within the edges of the cake layer so it doesn’t ooze out when you add the next layer.

Carefully place the second cake layer on top of the filling. Gently press down to ensure the layers are secure. For a different kind of Southern treat, check out our crispy fried cornbread recipe.

For a cleaner look and to prevent crumbs from getting into the filling, you can do a crumb coat. This is a thin layer of frosting that traps the crumbs. To crumb coat, spread a very thin layer of filling all over the cake and chill it for about 15 minutes. Then, apply the remaining filling in a thicker layer.

Adding the Pecan Topping

If you haven’t already, toast the remaining pecans for the topping. To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Keep a close eye on them as they can burn quickly. Let them cool completely before using.

Once the cake is fully frosted, sprinkle the toasted pecans around the outer edge of the top layer of the cake. You can also sprinkle some pecans in the center or create a decorative pattern.

If you enjoy this cake, you might also like our Salted Caramel Basque Cheesecake.

For alternative toppings, consider using chopped walnuts, candied pineapple pieces, or even a drizzle of caramel sauce. You can also use a piping bag to create decorative swirls of frosting on top of the cake. Get creative and have fun with it! Fresh flowers, like orchids, also make a beautiful cake decoration. Just make sure they are food-safe.

Frequently Asked Questions

Conclusion

Baking a Southern Creamy Pineapple Pecan Cake is a labor of love, but the result is a truly special dessert that’s worth every effort. This recipe provides a clear guide to creating a cake that will impress your family and friends. It’s a delicious way to celebrate any occasion or simply enjoy a sweet treat. This classic Southern dessert showcases the beauty of simple ingredients and the joy of sharing a homemade meal. Enjoy!

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