🍍🍰 Southern Creamy Pineapple Pecan Cake 🥥🍰

A Moist, Old-Fashioned Southern Delight Bursting with Tropical Flavor

When it comes to time-honored Southern desserts, few recipes deliver the same blend of moist, dense texture and sweet, tropical flavor as this Southern Creamy Pineapple Pecan Cake. It’s a classic sheet cake that celebrates the lush pairing of crushed pineapple and crunchy pecans, all wrapped up in a creamy, tangy cream cheese frosting that melts right into the crumb.

This is the kind of cake that gets passed down through generations—a staple at church potlucks, family reunions, Easter feasts, and Sunday suppers. It’s easy to make, impossible to resist, and every bite whispers a story of home, warmth, and celebration.

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🍰 Why You’ll Love This Cake

• No mixer required for the cake batter – Just stir and bake!
• No butter in the cake itself, yet it’s still super moist thanks to pineapple and oil.
• A cream cheese frosting with crushed pineapple – velvety, sweet, and fruity.
• Perfect for making ahead – Actually tastes even better the next day.
• Feeds a crowd – Baked in a 9×13 pan and slices beautifully.

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🍍 The Southern Tradition Behind It

In many Southern kitchens, pineapple and pecans are pantry essentials. From hummingbird cake to ambrosia salad, these two ingredients often appear together in cherished desserts. This recipe is reminiscent of a simpler version of hummingbird cake—no bananas, but all the moisture and richness.

It also taps into the Southern tradition of sheet cakes, which are prized for their ease of baking, transportability, and crowd-pleasing appeal.

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🛒 Ingredients Breakdown

Let’s take a closer look at what makes each component of this cake shine:

For the Cake:

• 2 cups all-purpose flour – Forms the structure of the cake.
• 2 cups granulated sugar – Adds sweetness and a slightly dense, moist texture.
• 1 tsp baking soda + ¼ tsp salt – For leavening and balance.
• 2 large eggs – Bind everything and contribute richness.
• 1 cup crushed pineapple (with juice) – The star ingredient. Adds moisture, flavor, and natural sweetness.
• 1 cup chopped pecans – Adds nutty crunch and contrast to the soft crumb.
• ½ cup vegetable oil – Keeps the cake tender and moist.
• 1 tsp vanilla extract – A must for warmth and depth.

For the Creamy Frosting:

• 8 oz cream cheese, softened – Creamy, tangy, and smooth.
• ½ cup unsalted butter, softened – Adds body and richness to the frosting.
• 4 cups powdered sugar – Sweetens and stabilizes the frosting.
• 1 tsp vanilla extract – Enhances the flavor profile.
• ¼ cup crushed pineapple (drained) – Gives the frosting a fruity brightness and luscious texture.
• ½ cup chopped pecans (for topping) – The perfect final touch with crunch and visual appeal.

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👩‍🍳 Step-by-Step Instructions

1️⃣ Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×13-inch baking pan (or line with parchment for easy removal).
3. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
4. Add the eggs, crushed pineapple (with juice), chopped pecans, vegetable oil, and vanilla extract.
5. Mix gently but thoroughly until well combined. No need for an electric mixer—the batter should be thick and spoonable.

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2️⃣ Bake the Cake

1. Pour the batter into your prepared pan and smooth the top.
2. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
3. Allow the cake to cool completely in the pan. You can speed this up by placing the pan on a wire rack.

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3️⃣ Make the Creamy Frosting

1. In a clean bowl, beat the softened cream cheese and butter together until creamy and lump-free.
2. Gradually add the powdered sugar, mixing well between each addition.
3. Stir in the vanilla extract and drained crushed pineapple. Mix until fully incorporated.

💡 Tip: If your frosting is too soft, refrigerate it for 15 minutes before spreading.

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4️⃣ Frost the Cake

1. Once the cake is completely cool, spread the frosting evenly over the top using a spatula or back of a spoon.
2. Sprinkle the remaining ½ cup of chopped pecans evenly across the top.

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5️⃣ Serve and Enjoy!

• Slice into squares or rectangles.
• Serve chilled or at room temperature.
• Store leftovers in the refrigerator—flavors deepen overnight!

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🧁 Tips & Variations

• Make cupcakes: Divide batter into lined muffin tins and bake for 18–22 minutes.
• Add coconut flakes to the frosting or sprinkle on top.
• Swap pecans for walnuts if preferred.
• Make it layer-style: Bake in two 9-inch round pans and frost as a layer cake.

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🥄 Storage Instructions

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze the unfrosted cake (or individual slices) tightly wrapped for up to 2 months. Thaw overnight and frost before serving.

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🍴 Great For:

• Easter brunch
• Potluck parties
• Mother’s Day
• Baby showers
• Thanksgiving dessert table
• Just because you need a sweet Southern hug in cake form!

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