Table of Contents
This cake is a soft, tender sheet cake infused with crushed pineapple and pecans, then capped with a tangy cream cheese frosting that balances sweetness. The mood is casual and celebratory—think family reunions, office gatherings, and Sunday desserts where a reliable classic wins hearts.
Quick Facts / Recipe Snapshot
Total Time: about 1 hour; Servings: 12–16; Difficulty: Easy; Cost: Moderate; Special Diet: vegetarian‑friendly dessert. Expect a moist texture from crushed pineapple and richness from chopped pecans and cream cheese.
What Is Pineapple Pecan Cake?
It’s a Southern‑leaning cake built on an oil‑or‑butter base with crushed pineapple folded into the batter and a generous layer of cream cheese frosting. Pecans add structure and crunch, while the frosting brings cool contrast and a bakery‑style finish.
Origins & Inspiration
Southern kitchens popularized fruit‑and‑nut cakes that travel well and please a crowd, and this version channels that spirit with pineapple and pecans. Community cookbooks and sheet cake traditions inspired the easy, shareable format with cream cheese frosting.
Why You’ll Love This Recipe
The crumb stays tender from crushed pineapple, while chopped pecans create contrast in every bite. A cool, tangy cream cheese frosting marries sweetness and acidity, making a slice feel balanced rather than heavy.
Ingredients & Notes
- 2 cups all‑purpose flour — standard crumb and structure; use a 1:1 gluten‑free blend if needed.
- 1 ½ cups granulated sugar — sweetness; reduce slightly for a less sweet profile.
- 1 teaspoon baking soda — lift to counter the heavy fruit.
- ½ teaspoon fine salt — rounds flavors.
- 2 large eggs — binding and richness.
- 1 cup neutral oil or ½ cup melted butter + ½ cup oil — moisture and flavor balance.
- 1 teaspoon vanilla extract — aroma.
- 20 ounces crushed pineapple, well drained — moisture and tropical notes.
- 1 ¼ cups chopped pecans — nutty crunch; toast for extra depth.
- Frosting: 8 ounces cream cheese (softened), ½ cup unsalted butter (softened), 3–3 ½ cups powdered sugar, 1 teaspoon vanilla, pinch of salt — silky, pipeable texture.
Step‑by‑Step Instructions
- Heat oven to 350°F; line a 9×13‑inch pan with parchment, leaving overhang.
- Whisk flour, sugar, baking soda, and salt; set aside.
- Whisk eggs, oil, and vanilla; fold in crushed pineapple until evenly distributed.
- Combine wet with dry; mix just until no flour pockets remain; fold in chopped pecans.
- Spread batter into pan; bake 30–38 minutes until the center springs back and a tester comes out with a few moist crumbs.
- Cool completely. Beat cream cheese and butter until smooth; add powdered sugar, vanilla, and salt; whip until fluffy.
- Frost the cooled cake with swoops; garnish with extra chopped pecans and a few pineapple bits.
Tips for Perfect Pineapple Pecan Cake Every Time
Drain crushed pineapple thoroughly to prevent a gummy center and ensure a tender, sliceable crumb. Toast pecans for 6–8 minutes at 350°F to intensify aroma without overpowering.
Variations, Swaps & Add‑Ins
Try a loaf or bundt format for a pound‑cake vibe, adjusting bake time until a tester is mostly clean. Add coconut flakes for a vintage twist, or swap part of the oil for melted butter to deepen flavor.
Ingredient Spotlight
Crushed pineapple delivers gentle acidity and steady moisture, keeping the crumb soft over days without syrup. Pecans contribute buttery nuttiness and texture, while cream cheese frosting balances sweetness with lactic tang.
Serving Suggestions (Presentation & Plating)
Serve chilled slices for clean edges or room‑temperature for a softer bite; a thin sprinkle of chopped pecans signals texture. Present on a rimmed platter lined with parchment for easy lifting and a bakery look.
Best Sides to Serve With Pineapple Pecan Cake
Offer salty snacks or citrus fruit to contrast the richness; simple black coffee or unsweetened tea keeps attention on the cake. Vanilla ice cream works when serving warm, but the cream cheese frosting already adds a cooling element.
Flavor Pairing & Beverage Match
Pair with lightly roasted coffee, sparkling water with lime, or a crisp white like Pinot Grigio for refreshment. Avoid heavy dessert wines that can overwhelm the balanced sweetness and tang.
Make‑Ahead & Storage Guide
Bake a day ahead and frost the next morning for the cleanest cuts; the crumb stays moist thanks to pineapple. Refrigerate covered for 3–4 days; bring to room temperature for best frosting texture.
Budget & Pantry Strategy
Use pantry staples and value‑size crushed pineapple; pecans can be bought in bulk and frozen. A sheet cake yields many portions from one pan, making it cost‑effective for gatherings.
Scaling for a Crowd
Double the recipe for two 9×13 pans or scale to a half‑sheet; monitor bake time and rotate pans for even cooking. Larger pans may need an extra few minutes to set the center fully.
Weeknight Workflow Planner
Pre‑measure dry ingredients and drain pineapple the night before; toast pecans ahead and cool completely. Mix and bake after work, then frost once cool or the next day for a low‑stress schedule.
Kids & Family Friendly Adaptations
Chop pecans finely for easier bites; consider a thinner frosting layer for milder sweetness. Add a few pineapple tidbits as garnish to engage younger eaters with visual cues.
Troubleshooting & Fixes
If the center sinks, it’s often excess moisture—drain pineapple more thoroughly and extend bake time slightly. If frosting feels loose, chill briefly, then whip again to restore body before spreading.
Cultural or Seasonal Context
This dessert aligns with Southern cake traditions while weaving in tropical fruit, making it season‑agnostic yet party‑ready. It suits spring potlucks and holiday tables alike, thanks to its shareable sheet‑cake format.
FAQs
Can walnuts replace pecans? Yes, but expect a sharper bite and different aroma.
Can fresh pineapple be used? Finely chop and drain well; moisture must be controlled.
How sweet it is! Balanced by tangy cream cheese frosting; reduce sugar slightly if desired.
Can it be frozen? Freeze unfrosted squares tightly wrapped; frost after thawing for the best texture.
Crumb Architecture
The tender crumb in Pineapple Pecan Cake depends on how moisture, fat, and sugar interact to delay starch retrogradation while keeping slices neat for serving at room temperature. Crushed pineapple supplies free water bound within fibers, and chopped pecans interrupt gluten networks so the sheet cake remains soft without collapsing under cream cheese frosting.
Sugar Balance
This Southern dessert leans sweet, but acidity from pineapple and a pinch of salt in cream cheese frosting calibrate perception so each bite feels lively rather than heavy. If adjusting sweetness, reduce granulated sugar slightly in the batter before compensating with vanilla, which preserves aroma without compromising the moist texture from crushed pineapple.
Fat Choices
Neutral oil ensures uniform moisture through the crumb, while a partial swap for melted butter develops a fuller flavor beneath the cream cheese frosting. Because chopped pecans add richness, keep total fat in balance so the cake slices hold clean edges and don’t feel greasy even after chilling.
Drain Strategy
Well‑drained crushed pineapple prevents dense pockets and lets baking soda do its lift work evenly across the pan. After draining, gently press with a spoon to remove excess liquid, then fold into the batter so the Pineapple Pecan Cake bakes through the center to the corner without gummy streaks.
Nut Toasting Window
Lightly toasting chopped pecans (6–8 minutes at 350°F) releases aromatic oils that complement pineapple without overpowering the crumb. Cool completely before folding in to avoid melting sugar crystals or wilting the batter, which keeps the sheet cake’s structure and frosting contrast intact.
Chilling For Clean Cuts
A short chill sets cream cheese frosting so slices lift neatly from the pan for buffets and potlucks. Bring the cake back toward room temperature before serving; this softens the frosting’s texture and makes the Pineapple Pecan Cake taste balanced, with the crushed pineapple notes more pronounced.
Garnish Micro‑Design
A restrained halo of chopped pecans over the frosting signals crunch while leaving negative space for an elegant sheet‑cake finish. A few pineapple tidbits clustered on corner slices can cue flavor for guests without adding weight that might drag the cream cheese frosting.
Make‑Once, Serve‑Twice
Bake the base as a sheet cake, then split the batch: frost half immediately and wrap the rest unfrosted for a second event. This approach preserves crumb quality and lets you whip fresh cream cheese frosting later, keeping the Pineapple Pecan Cake experience vibrant across multiple servings.
Freezer Playbook
Freeze unfrosted portions tightly wrapped to protect the tender crumb created by crushed pineapple. Thaw overnight in the refrigerator and add cream cheese frosting the day of serving so the surface stays smooth and the chopped pecans remain crisp.
PrintPineapple Pecan Cake
A moist Southern-style sheet cake with crushed pineapple and chopped pecans, finished with tangy cream cheese frosting for clean slices and crowd-pleasing flavor.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 12–16
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 tsp baking soda
– 1/2 tsp fine salt
– 2 large eggs
– 1 cup neutral oil
– 1 tsp vanilla extract
– 20 oz crushed pineapple, well drained
– 1 1/4 cups chopped pecans
Frosting:
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 3–3 1/2 cups powdered sugar
– 1 tsp vanilla
– Pinch of salt
Instructions
1. Heat oven to 350°F. Line a 9×13-inch pan with parchment.
2. Whisk dry ingredients; whisk eggs, oil, vanilla; fold in crushed pineapple.
3. Combine wet and dry; fold in chopped pecans. Spread in pan.
4. Bake 30–38 minutes until a tester has a few moist crumbs. Cool.
5. Beat cream cheese and butter; add powdered sugar, vanilla, salt. Frost cooled cake.
Notes
Drain pineapple well to avoid a dense center. Toast pecans for 6–8 minutes at 350°F for deeper flavor. Chill briefly before slicing for clean edges.