Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (120 ml) unsalted butter, at room temperature 2 large eggs, beaten 1 cup (240 ml) sugar 2 tablespoons (30 ml) brown sugar, molasses or honey 1 tablespoon vanilla extract Pinch of ground cinnamon Pinch of ground nutmeg Pinch of ground cloves Cream Cheese Frosting: 1 cup (240 ml) heavy cream, at room temperature 2 cups (480 ml) granulated sugar 2 tablespoons (30 ml) unsweetened cocoa powder 1/2 teaspoon vanilla extract 1/4 cup (60 ml) sour cream or milk
You can prepare it without being tied to the calendar and turn your weekday into a holiday. You can also make your own variation of this recipe by adding some shredded coconut, brown sugar, or another type of nuts. This pecan cake is really quick and easy to prepare, but I recommend putting it in the refrigerator overnight to make it absolutely moist and delicious. I know it will be hard to resist this sweet aroma, but it’s worth it.
Ingredient You’ll need
Flour: Makes the main structure of the cake. Baking Soda: A combination of baking soda and pineapples with juice makes a soft and airy structure of the cake. Cinnamon: Gives a nice flavor and taste. Salt: Enhances the taste and aroma of all other ingredients in the cake. Eggs: Help the cake batter to rise and make the cake fluffy. Sugar: You can adjust the amount of sugar in this recipe to your taste. Pineapple with Juice: One of the main ingredients for this cake, which gives moisture and the main taste. Vanilla Extract: Gives a more tropical taste. Pecans: If you don’t have pecans, you can use walnuts instead. Butter and Cream Cheese: This will make a good taste balance in the frosting. Powdered Sugar: Perfect sweetener for frosting. It is easier to dissolve than granulated sugar.
How To Make Pineapple Pecan Cake?
Prepare the frosting. In a mixing bowl, mix together softened cream cheese, butter, vanilla extract, and powdered sugar until completely combined. Spread over the cooled cake. Sprinkle ⅓ cup of chopped pecans on top.
Tips for the BEST Pineapple Cake
If you don’t have crushed pineapples with juice, you can use pineapple slices and crush them in a food processor. Don’t forget to add juices also. You can also grease a baking pan with flour to prevent the cake from sticking. Let the cake cool completely before spreading the frosting.
How to freeze Pineapple Pecan Cake?
I recommend freezing this Pecan Cake only without frosting. Just let the cake cool completely after baking, wrap it with freezer-safe plastic wrap or use a plastic bag. You can store pineapple cake in a freezer for up to 2 months.
How do you store Pineapple Pecan Cake?
You can store this Pineapple Pecan Cake in the refrigerator for 3-4 days. Use an airtight container or a ziplock bag. Pineapple Pecan Cake with Cream Cheese Frosting Yield: 12 Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 40 minutes Print Ingredients For the Pineapple Pecan Cake: 2 cups all-purpose flour 2 tsp baking soda ½ tsp cinnamon ¼ tsp salt 2 large eggs, at room temperature 1 1/2 cups granulated sugar 1 (20-ounce) can crushed pineapple with juice 1 tsp vanilla extract 2/3 cup chopped pecans, plus more for topping. For the frosting: ½ cup (1 stick) butter, at room temperature 8 ounce cream cheese, at room temperature 2 cups powdered sugar 2 tsp vanilla extract. Instructions Preheat the oven to 350°F.Grease a 9x13-inch baking pan with non-stick cooking spray. Set aside. In a bowl, mix together the dry ingredients except for sugar (all-purpose flour, baking soda, cinnamon, and salt). Set aside.In another bowl, beat together the eggs and sugar. When combined, mix in crushed pineapple with juice and vanilla extract. Then, stir in chopped pecansPour pecan cake batter into the prepared baking pan. Spread evenly with a rubber spatula. Bake in a preheated oven for 30-40 minutes or until the toothpick inserted in the center turns out clean.Remove from the oven and let the pineapple cake cool completely in a baking panWhile the cake is cooling, prepare the frosting. In a mixing bowl, mix together softened cream cheese, butter, vanilla extract, and powdered sugar until completely combined. Spread over the cooled cake. Sprinkle ⅓ cup of chopped pecans on top. Enjoy! Nutrition Information: Yield: 12 Amount Per Serving: Calories: 488Total Fat: 22.5gSaturated Fat: 9.9gCholesterol: 72mgSodium: 387mgCarbohydrates: 68.3gFiber: 2.1gSugar: 51.4gProtein: 5.5g © Toprecipes Cuisine: American / Category: DESSERT
