This Pineapple Pecan Cake with Cream Cheese Frosting is a moist, tender, and absolutely irresistible dessert that is loaded with crushed pineapple, crunchy toasted pecans, and the most luscious cream cheese frosting you have ever tasted. It comes together quickly and is the perfect cake to bring to any gathering!
A Moist, Crowd-Pleasing Cake
If you are looking for a cake that basically makes itself, this is it. The crushed pineapple does something magical to this batter — it keeps every single bite incredibly moist and adds just the right amount of natural sweetness. Then you get those toasted pecans in there for a little crunch, and when you pour that cream cheese frosting over the warm cake, it seeps right into all those nooks and crannies. It is a dream. This one is right up there with my Cinnamon Roll Cake as one of those recipes that people ask for every single time I bring it somewhere!
This is also one of those recipes where you likely already have most of the ingredients on hand. No fancy techniques, no complicated steps — just a big bowl, a baking dish, and about 15 minutes of prep time. The oven does all the work for you. I love keeping one of these in the freezer for when company shows up unexpectedly or when I just need a little something sweet after dinner!
“I made this for my book club and every single person asked for the recipe before they left. The frosting is absolutely perfect. I will be making this again and again!”
— Donna
Frequently Asked Questions
Can I use a boxed cake mix instead of making it from scratch?
Technically yes, but this recipe was not designed around a boxed mix. A scratch batter holds up much better to the moisture from the crushed pineapple and the weight of the pecan filling. If you absolutely want to use a boxed vanilla or yellow cake mix, just keep in mind the texture may be softer and the fruit could sink. The from-scratch version is really simple, so I highly recommend going that route!
Do I have to drain the crushed pineapple?
For this particular recipe, you do not fully drain it. The juice from the pineapple is actually what gives this cake its incredible moisture. Just give it a very light press — you don’t want it swimming in juice, but you do want some of that liquid in the batter. It is part of what makes this cake so good.
Can I toast the pecans ahead of time?
Absolutely! Toasting the pecans really does make a difference — it brings out a deeper, nuttier flavor that you just don’t get with raw pecans. You can toast them a day or two ahead of time and store them in an airtight container on the counter. Just toss them in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until they are fragrant.
Can I use a different nut?
Of course. Walnuts would be a great substitute here and work just as well. If you have a nut allergy in your household, you can simply leave them out — the cake is still absolutely delicious without them.
Can I make this ahead of time?
Yes! This is one of those cakes that actually gets better the next day once everything has had time to settle. You can bake the cake the night before, pour the frosting over the top while it is still warm, and then cover it and leave it on the counter. By the next morning it is perfectly set and ready to serve.
How do I store leftover Pineapple Pecan Cake?
Because of the cream cheese frosting, you will want to cover this and store it in the refrigerator for up to 4 days. Let it sit at room temperature for about 15-20 minutes before serving so it softens back up a bit. It can also be frozen (cut into individual slices and wrapped tightly) for up to 3 months.
Ingredients Needed: (See Recipe Card Below For the Full Recipe)
- all-purpose flour — do not pack your measuring cup. Spoon it in and level it off for the best texture. An overpacked cup of flour will give you a dry, dense cake.
- granulated sugar — just plain white sugar works perfectly here. I have not tested this with sugar substitutes so I cannot say how that would work out.
- baking soda — make sure yours is fresh! Old baking soda will leave you with a flat, sad cake. It is worth replacing it if it has been sitting in your pantry for a while.
- eggs — room temperature eggs mix into batter much more smoothly, so pull them out of the refrigerator about 30 minutes before you start.
- crushed pineapple (with juice) — do not substitute with pineapple chunks or tidbits. Crushed pineapple distributes evenly throughout the batter and gives you that beautiful moist texture in every bite.
- pecans — toasted and roughly chopped. Walnuts work just as well if that is what you have on hand.
- vanilla extract — use pure vanilla extract if you can. It really does make a difference in the overall flavor.
- salted butter — we are using salted butter throughout this recipe so there is no need to add additional salt.
- cream cheese — make sure it is fully softened to room temperature before you make the frosting or you will end up with lumps.
- powdered sugar — sifting the powdered sugar before adding it to the frosting will give you the smoothest, creamiest result.
- milk — just a splash to get the frosting to the right pourable consistency. Start with less and add more as needed.
How to Make Pineapple Pecan Cake With Cream Cheese Frosting
Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray (I like the kind that has flour in it). In a large bowl, whisk together the flour, sugar, and baking soda. Add the eggs, crushed pineapple with juice, and vanilla extract. Stir everything together until just combined — do not overmix or your cake will be tough.
Fold in the toasted, roughly chopped pecans. Pour the batter evenly into your prepared 9×13-inch baking dish. Bake for 35-40 minutes, or until a toothpick or knife inserted into the center comes out clean. The top should be a deep golden brown. Every oven is a little different, so start checking at the 35-minute mark.
While the cake is in the oven (or while it is still warm — timing is important here!), make your cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and fluffy. Add the sifted powdered sugar, vanilla extract, and just enough milk to make it pourable but not too thin. You want it to flow off a spoon in a thick, steady ribbon.
As soon as the cake comes out of the oven, pour the cream cheese frosting evenly over the top of the warm cake. It is going to melt right down into all those nooks and crannies and settle into the most gorgeous, luscious layer on top. Let the cake cool for at least 20-30 minutes before slicing. Serve warm or at room temperature!
Pro Tips
- Do not overbake it. The crushed pineapple keeps this cake very moist, but if you push past that 40-minute mark without checking, you risk drying it out. Start checking at 35 minutes and pull it when a toothpick comes out clean with just a few moist crumbs.
- Pour the frosting on while the cake is still warm. This is the single most important tip for this cake. The warmth of the cake allows the cream cheese frosting to seep down into all those little cracks on top. If you wait until the cake is completely cool, the frosting will just sit on top as a thick layer instead of melting in the way it is supposed to.
- Toast your pecans — it is worth the extra 5 minutes. Raw pecans are fine in a pinch, but toasting them transforms the flavor entirely. Just a few minutes in a dry skillet and they go from mild and plain to rich, warm, and deeply nutty. You will notice the difference in every bite.
- Room temperature ingredients matter. Softened cream cheese, room temperature eggs, and room temperature butter all combine much more smoothly than cold ingredients. Plan ahead and pull everything out of the refrigerator about 30 minutes before you start baking.
What to Serve With Pineapple Pecan Cake
Honestly, this cake is a full dessert all on its own — especially with that cream cheese frosting. But if you want to take it over the top, a small scoop of vanilla ice cream on the side is absolutely wonderful. A dollop of whipped cream works great too. I also love serving this at brunch alongside a big fruit salad and some coffee. It fits in perfectly at a casual weeknight dinner or a big holiday gathering — it is just one of those versatile, crowd-pleasing recipes that works for pretty much any occasion.
Storage
- Refrigerator: Because of the cream cheese frosting, store this cake covered in the refrigerator for up to 4 days. Allow individual slices to sit at room temperature for 15-20 minutes before serving for the best texture and flavor.
- Freezer: This cake freezes beautifully! Slice into individual portions, wrap each one tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for a couple of hours.
- Counter: If your kitchen is cool, you can keep this covered on the counter for up to 1 day, but because of the cream cheese frosting, I always recommend refrigerating it just to be safe.
Pineapple Pecan Cake With Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350°F. Spray a 9×13-inch baking dish generously with nonstick cooking spray (the kind with flour works great here).
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, and 2 teaspoons baking soda until combined.
- Add 2 large eggs, 1 teaspoon vanilla extract, and the entire can of crushed pineapple with its juice (lightly pressed). Stir together until just combined — do not overmix.
- Fold in 1 cup toasted, roughly chopped pecans. Pour batter evenly into the prepared 9×13-inch baking dish.
- Bake for 35-40 minutes, checking at 35 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is deep golden brown.
- While the cake is baking (or immediately when it comes out of the oven), prepare the frosting. Beat 8 oz softened cream cheese and 4 tablespoons softened butter together in a medium bowl until smooth and fluffy.
- Add 2 cups sifted powdered sugar and 1 teaspoon vanilla extract. Beat until combined. Add 2-3 tablespoons of milk, one tablespoon at a time, until the frosting is thick but pourable — it should flow off a spoon in a slow, steady ribbon.
- As soon as the cake comes out of the oven, pour the cream cheese frosting evenly over the top of the warm cake, spreading gently to cover all the edges.
- Allow cake to cool for at least 20-30 minutes before slicing. Serve warm or at room temperature.
