Pineapple Pecan Cake with Cream Cheese Frosting

Summary

This Pineapple Pecan Cake with Cream Cheese Frosting is a show-stopping dessert that combines tropical pineapple, crunchy pecans, and rich cream cheese frosting. The recipe yields a moist, flavorful cake perfect for any occasion, from casual gatherings to special celebrations.

Equipment

• 2 (9-inch) round cake pans
• Electric mixer (stand or hand mixer)
• Large mixing bowls
• Medium mixing bowl
• Measuring cups and spoons
• Rubber spatula
• Wire cooling racks
• Offset spatula for frosting
• Fine-mesh strainer
• Can opener

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 large eggs
• 1 cup crushed pineapple with juice (undrained)
• 1 cup chopped pecans, toasted
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup vegetable oil

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream or milk
• Pinch of salt

For Garnish:

• 1/2 cup chopped pecans
• Pineapple wedges (optional)

Instructions

1. Prepare the pans and oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour, tapping out excess.
2. Toast the pecans: Spread 1 cup chopped pecans on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden. Set aside to cool.
3. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
4. Combine wet ingredients: In another bowl, beat eggs, then stir in crushed pineapple with juice, vanilla extract, and vegetable oil until well combined.
5. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the toasted pecans.
6. Bake the cakes: Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool completely: Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
8. Make the frosting: Beat cream cheese and butter until light and fluffy. Gradually add powdered sugar, beating until smooth. Add vanilla, salt, and enough cream to reach desired consistency.
9. Assemble the cake: Place one layer on serving plate, spread frosting on top, add second layer, and frost top and sides. Garnish with remaining pecans.

Notes

• Drain pineapple lightly but don’t squeeze dry – the juice adds moisture and flavor
• Toast pecans until fragrant but not dark to avoid bitterness
• Cream cheese and butter must be at room temperature for smooth frosting
• Don’t overmix the batter to ensure a tender crumb

Tips for Success

• Room temperature ingredients: Ensure eggs and dairy are at room temperature for better mixing and texture in your Pineapple Pecan Cake with Cream Cheese Frosting.
• Proper pineapple preparation: Use crushed pineapple in juice (not syrup) and drain only slightly to maintain moisture without making the batter too wet.
• Toasting pecans: Toast pecans until fragrant and lightly golden for maximum flavor impact in your Pineapple Pecan Cake with Cream Cheese Frosting.
• Frosting consistency: Beat cream cheese frosting until completely smooth and fluffy for the best texture and appearance.
• Assembly timing: Allow cake layers to cool completely before frosting to prevent melting and sliding.

Additional Tips and Variations

Flavor variations: Add 1 teaspoon coconut extract to the batter for a tropical twist, or substitute walnuts for pecans for a different nutty flavor profile.

Make-ahead option: Bake cake layers up to 2 days ahead, wrap tightly, and refrigerate. Frosting can be made 1 day ahead and stored covered in the refrigerator.

Cupcake version: This recipe makes approximately 24 cupcakes. Bake at 350°F for 18-22 minutes.

Gluten-free adaptation: Substitute all-purpose flour with a 1:1 gluten-free flour blend for those with dietary restrictions.

Reduced sugar option: Decrease sugar to 1.5 cups and add 1/4 cup unsweetened applesauce for moisture.

Frequently Asked Questions (FAQ)

Q: Can I use fresh pineapple instead of canned? A: Yes, but you’ll need to add 1/4 cup pineapple juice to maintain moisture. Finely chop 1 cup fresh pineapple and drain slightly.

Q: How do I know when the cake is done? A: Insert a toothpick in the center – it should come out clean or with just a few moist crumbs attached.

Q: Can I freeze the frosted cake? A: It’s best to freeze unfrosted layers. Cream cheese frosting can become grainy when frozen and thawed.

Q: Why is my frosting too soft? A: Ensure cream cheese and butter are at room temperature (not warm) and gradually add powdered sugar. Chill briefly if needed.

Q: Can I make this cake dairy-free? A: Substitute dairy-free cream cheese and butter alternatives for the frosting, and use plant-based milk if needed.

Conclusion

This Pineapple Pecan Cake with Cream Cheese Frosting is more than just a dessert – it’s an experience that brings together the best of tropical and traditional flavors. The combination of moist pineapple cake, crunchy toasted pecans, and silky cream cheese frosting creates a perfect balance of textures and tastes that will have everyone asking for the recipe. Whether you’re an experienced baker or just starting your culinary journey, this Pineapple Pecan Cake with Cream Cheese Frosting is sure to become a beloved addition to your dessert repertoire. The recipe’s reliability and the cake’s impressive presentation make it perfect for any occasion, from intimate family dinners to large celebrations. Give this Pineapple Pecan Cake with Cream Cheese Frosting a try, and discover why it’s destined to become your new favorite dessert.