Creamy Pineapple Pecan Cake

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Here’s a recipe for Creamy Pineapple Pecan Cake, a moist and flavorful cake with the tropical taste of pineapple and the crunch of pecans, topped with a creamy frosting. This cake is perfect for any occasion and sure to delight everyone who tries it!

Creamy Pineapple Pecan Cake

Ingredients

For the Cake:
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 can (8 oz) crushed pineapple, drained
  • 1 cup chopped pecans
  • 1 tsp vanilla extract
  • ½ cup sour cream
For the Creamy Frosting:
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream (to adjust consistency)
  • ½ cup chopped pecans (for garnish)

Instructions

1. Prepare the Cake:
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Stir in the drained crushed pineapple, vanilla extract, and sour cream until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the chopped pecans.
  8. Divide the batter evenly between the prepared cake pans and smooth the tops.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Creamy Frosting:
  1. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
  2. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
  3. Stir in the vanilla extract.
  4. Add heavy cream, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
3. Assemble the Cake:
  1. Once the cakes have cooled completely, place one layer on a serving plate.
  2. Spread a generous layer of frosting on top of the first cake layer.
  3. Place the second layer of cake on top and frost the entire cake with the cream cheese frosting.
  4. Garnish the top of the cake with chopped pecans for extra texture and flavor.

Tips for Success:

  • Make sure to drain the crushed pineapple well to avoid making the cake too soggy. You can even press it with a paper towel to absorb excess moisture.
  • You can use toasted pecans for an added depth of flavor. Simply toast them in a dry pan over medium heat for 5-7 minutes, stirring frequently.
  • The cake can be made ahead and stored in the fridge. Just let it come to room temperature before serving.

This Creamy Pineapple Pecan Cake is a delightful combination of tropical sweetness and creamy richness, with the perfect balance of flavors and textures. It’s sure to be a hit at any gathering!

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