Go Back
–+ servings

Pineapple Pecan Cake With Cream Cheese Frosting

No ratings yet
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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 15
Course: Dessert
Cuisine: American
Calories: 387
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 can (20 oz) crushed pineapple undrained (lightly pressed, not fully drained)
  • 1 cup pecans toasted and roughly chopped
For the Cream Cheese Frosting:
  • 8 oz cream cheese fully softened to room temperature
  • 4 tablespoons salted butter softened to room temperature
  • 2 cups powdered sugar sifted
  • 1 teaspoon pure vanilla extract
  • 2–3 tablespoons milk as needed for consistency

Method
 

  1. Preheat oven to 350°F. Spray a 9x13-inch baking dish generously with nonstick cooking spray (the kind with flour works great here).
  2. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, and 2 teaspoons baking soda until combined.
  3. 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.
  4. Fold in 1 cup toasted, roughly chopped pecans. Pour batter evenly into the prepared 9x13-inch baking dish.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Allow cake to cool for at least 20-30 minutes before slicing. Serve warm or at room temperature.

Nutrition

Calories: 387kcalCarbohydrates: 62gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 48mgSodium: 238mgPotassium: 118mgFiber: 1gSugar: 46gVitamin A: 342IUVitamin C: 4mgCalcium: 42mgIron: 1mg

Notes

Pour frosting on warm cake: This is the key step — pouring the cream cheese frosting over the warm cake allows it to soak into the surface for an incredibly moist, flavorful result. Do not wait for the cake to cool before frosting.
Make it ahead: This cake is even better the next day! Bake and frost it the evening before, cover it, and refrigerate overnight. Pull it out 20 minutes before serving so it comes to room temperature. It is perfectly moist and the flavor deepens beautifully.
Storage: Because of the cream cheese frosting, store any leftovers covered in the refrigerator for up to 4 days. Individual slices can also be wrapped tightly and frozen for up to 3 months for a make-ahead dessert option.

Tried this recipe?

Let us know how it was!