Southern Creamy Pineapple Pecan Cake
A moist and flavorful cake with crushed pineapple and crunchy pecans, perfect for family gatherings or as a delightful dessert treat.
Servings: 12 slices
Calories: 275kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour The base of the cake.
- 1 cup sugar Balances the tartness of the pineapple.
- 1 teaspoon baking soda Leavening agent for fluffiness.
- 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
- 1 cup crushed pineapple, drained Adds moisture and flavor.
- 1 cup sour cream Keeps the cake moist.
- 1/2 cup unsalted butter, softened Provides richness.
- 3 large eggs Provides structure.
- 1 teaspoon vanilla extract Adds warmth to the flavor.
Mix Ins
- 1 cup chopped pecans Adds a delightful crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour a 9x13 inch cake pan.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the drained crushed pineapple and sour cream until smooth.
- In another bowl, combine the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the chopped pecans.
Baking
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 30-35 minutes. Check for doneness with a toothpick.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best flavor, use fresh crushed pineapple and ensure to drain canned pineapple well. Alternative nuts such as almonds or walnuts can be used. Consider topping the cake with cream cheese frosting or powdered sugar.