Pineapple Pecan Cake with Cream Cheese Frosting is simple and quick recipe for delicious, homemade cake from scratch, with ingredients that you already have in pantry.
Sometimes all you can think about is a delicious homemade cake.
To me, this is what represents a true, old fashioned homemade cake. Nothing fancy, very basic, just a perfectly simple sweet batter with crushed pineapples and pecans, topped with a delicate cream cheese frosting that pleasantly invades your senses. Perfect served at the kitchen table, piping hot coffee in hand, over gossip with your best friend. I can’t really describe it more except to say that it’s a complete miracle.
Well, I must admit…
This is another one of the pirated recipes from my mother’s blessed recipe binder, which she accidentally left at my house a couple of years ago. And when I returned the binder, a few loose handwritten recipe cards that were tucked in the interior pockets, by some miracle fell on the floor. (I may or may not have accidentally shaken the binder so that it would accidentally lose….) This Pineapple Pecan Cake with Cream Cheese Frosting recipe was on one of those cards 🙂
This pineapple cake recipe is the perfect thing to make for last-minute guests because it is made using ingredients that are likely already in your pantry. Once you top this sweet cake with homemade cream cheese frosting, you will be ready to serve it up with tea or coffee. Everyone will love this homemade cake recipe.
Pineapple Pecan Cake
Ingredients
- 2 cups Flour
- 2 cups Sugar
- 2 teaspoons Baking Soda
- 2 Eggs
- 1 20-ounce, can Crushed Pineapple With Juice
- 1 cup Chopped Toasted Pecans optional
- 8 oz Cream Cheese Softened
- 1 stick Butter softened
- 2 cups Powdered Sugar
- 1 Tablespoon Vanilla
Instructions
- In a medium bowl, whisk together the eggs, crushed pineapple with juice and chopped pecans(toast ‘em first).
- Mix the flour, sugar, and baking soda in a large bowl.
- Stir in the egg mixture. Stir gently, just until combined.
- Pour into a 9×13 greased baking dish. Bake at 350F for 30 to 35 minutes till toothpick inserted in center comes out clean. COOL COMPLETELY.
- Combine all frosting ingredients together (cream cheese, butter, powdered sugar and vanilla) with an electric mixer until smooth. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough.
- Spread frosting evenly on top of cake. Cut the cake into any size you like.
Notes
Looking forward to making this cake! Icing instructions?
is this sr flour or plain? if plain can I use self rising and leave out baking soda?
Thanks
Just a query .
So there’s absolutely no butter or oil needed for the pineapple pecan cake?
Looking for recipe for diabetes and low carb.
I only put one cup of sugar in the batter and the icing. It was sweet enough because the pineapples have sugar in them also. I think 2 cups each would be way too much. Great recipe. Diabetics great occasional treat at best.
Also that isn’t expensive. Seems like it all is.
You don’t specify the type flour.
Plain, self rising or cake?
Should it be stored in the fridge
I love this cake! Thanks for sharing it.
i love pineapple cake this sounds great
Looks awesome!! I’m gonna try this.
I can’t wait to try this on Thanksgiving I will be making it for one of my deserts. Thank you for sharing
Just baked the Pineapple Pecan cake and it is so delicious. I have several pecan trees, all of which had a bumper crop this year and I’ve been looking for new recipes using pecans. This is a keeper!!
Hi there. This looks amazing. What type of flour do you use? Self rising or plain?
It was a big hit. Everyone loved it. Super moist. So easy to make. Will definitely make again
Cake was good but the cream cheese frosting had way too much butter. The ratio of butter to confectioners sugar is definitely off. I may make again using my own cream cheese frosting recipe.