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–+ servings

Pineapple Pecan Cake with Cream Cheese Frosting

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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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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. 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.
  4. Gradually add the flour mixture to the butter mixture and mix until just combined. Stir in the pineapple and pecans.
  5. 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.
  6. 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.
  7. 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.

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