Pineapple Pecan Cake with Cream Cheese Frosting
A moist and flavorful pineapple pecan cake with a creamy and tangy cream cheese frosting. Perfect for a special occasion or an indulgent treat.
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Servings: 10
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter melted and cooled
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup pineapple finely chopped
- ½ cup pecans finely chopped
Cream Cheese Frosting:
- 8 ounces cream cheese softened
- ½ cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract.
- Gradually add the flour mixture to the butter mixture and mix until just combined. Stir in the pineapple and pecans.
- Pour the batter into the prepared cake pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla and mix until light and fluffy.
- Spread the frosting over the cooled cake and serve. Enjoy!
Notes
-If you don’t have fresh pineapples, you can use canned pineapple chunks.
-The cake can be made a day before the frosting is added.
-If you don't have access to pecans, you can use walnuts or almonds instead.
-The cake can be made a day before the frosting is added.
-If you don't have access to pecans, you can use walnuts or almonds instead.
