Here’s a delicious recipe for a Creamy Pineapple Pecan Cake!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecans
For the Creamy Frosting:
- 1 cup cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (optional, for consistency)
Instructions
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the drained crushed pineapple and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped pecans.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
2. Make the Frosting:
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing well to incorporate.
- Stir in the vanilla extract and add milk if needed to reach your desired consistency.
3. Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Decorate with additional chopped pecans or pineapple if desired.
Tips
- For extra flavor, consider adding a pinch of cinnamon to the cake batter.
- This cake pairs wonderfully with a scoop of vanilla ice cream or whipped cream.
Enjoy your creamy pineapple pecan cake!