Pineapple 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.