Name: Southern Creamy Pineapple Pecan Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 cups All-purpose flour (Provides structure to the cake.); 2 cups Granulated sugar (Adds sweetness to the cake.); 1 teaspoon Baking powder (Helps the cake rise.); 1 teaspoon Baking soda (Works with the acid in the pineapple to leaven the cake.); 1/2 teaspoon Salt (Enhances the flavor.); 1 cup Unsalted butter (Softened, for a rich flavor.); 4 large Eggs (Provide moisture and richness.); 1 teaspoon Vanilla extract (Adds flavor.); 1 can Crushed pineapple (20 oz, drained, adds moisture and flavor.); 1 cup Chopped pecans (Adds crunch and flavor.); 8 oz Cream cheese (Softened, for the frosting.); 1/2 cup Unsalted butter (Softened, for the frosting.); 4 cups Powdered sugar (Sweetens the frosting.); 1 teaspoon Vanilla extract (For flavor in the frosting.); to taste Chopped pecans (For garnish.)

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I’ve been baking this Southern Creamy Pineapple Pecan Cake for family gatherings for as long as I can remember. It’s the one recipe everyone asks for, bringing a little piece of Southern sunshine to every celebration.

There’s something truly special about the way the sweet pineapple, crunchy pecans, and tangy cream cheese frosting come together. For me, this cake isn’t just a dessert; it’s a cherished memory of warm kitchens, happy chatter, and the smiles on my family’s faces after the first bite. It’s more than a recipe—it’s a tradition, filled with love and simple, good ingredients. I’ve perfected this pineapple pecan cake over the years, and it’s become my go-to for making any occasion feel a little more joyful—just like our Strawberry Cream Cheese Pie. Now, I’m so excited to share it with you. Ready to try it?

Why You’ll Love This Pineapple Pecan Cake

This recipe is a true Southern gem, passed down and perfected with lots of love, much like our Banana Cream Cake. It’s the kind of dessert that feels both impressive and incredibly comforting. What makes this creamy pineapple cake a standout is its unbelievably moist texture and the perfect balance of sweet and tangy flavors.

Incredibly Moist & Flavorful: The crushed pineapple doesn’t just add flavor; it guarantees a tender, moist crumb every single time.
Simple, Everyday Ingredients: You won’t need to hunt for special items. This cake uses pantry staples you likely already have on hand.
Perfect for Any Occasion: It’s elegant enough for a holiday dessert but simple enough for a weekend family treat.
Crowd-Pleasing Favorite: The combination of sweet cake, crunchy pecans, and rich cream cheese frosting is a guaranteed hit with everyone.
Easy to Make: The steps are straightforward and perfect for bakers of all skill levels, ensuring you get consistently delicious results.

This Southern Creamy Pineapple Pecan Cake is more than a dish—it’s a memory on a plate.

Ingredient Note List

All-Purpose Flour: This is the foundation of our cake, giving it the perfect structure without being too heavy. Crushed Pineapple: Make sure you drain the can well! The pineapple is our secret weapon for a super moist cake and a sweet, tangy flavor. Pecans: These add a wonderful nutty flavor and a delightful crunch that contrasts perfectly with the soft cake. I always recommend toasting them lightly to bring out their flavor even more. Unsalted Butter: Using unsalted butter lets you control the saltiness of the cake and ensures a rich, creamy taste. Eggs: Large eggs provide the structure and stability needed to hold all the delicious ingredients together. Cream Cheese: For the frosting, I always use full-fat, block-style cream cheese. In my kitchen, I find it creates the smoothest, tangiest frosting that isn’t runny. Powdered Sugar: This dissolves instantly into the frosting, making it silky smooth and perfectly sweet.

How to Make Pineapple Pecan Cake

Step 1. I always start by preheating my oven to 350°F (175°C) and getting my two 9-inch round pans greased and floured. This way, everything is ready to go when the batter is mixed.

Step 2. In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt. Getting these dry ingredients well combined first is a key step for a uniform cake.

Step 3. In a separate bowl, I’ve found that creaming the softened butter first makes a huge difference. Then, I beat in the eggs one by one, followed by the vanilla.

Step 4. Now for the fun part! I gradually add the dry ingredients to my butter mixture, alternating with the drained crushed pineapple. Mix it all gently until it’s just combined—over-mixing can make the cake tough.

Step 5. Lastly, I fold in the chopped pecans. You want to see those wonderful nuts distributed all through the batter for this Southern Creamy Pineapple Pecan Cake.

Step 6. I divide the batter evenly between the two prepared pans and smooth the tops.

Step 7. I bake them for 25-30 minutes. My trick is to check with a toothpick right in the center; if it comes out clean, they’re done.

Step 8. Let the cakes cool in the pans for about 10 minutes before you flip them onto a wire rack. They must be completely cool before you even think about frosting!

Step 9. To make the frosting, I beat the softened cream cheese and butter until there are absolutely no lumps. Then, I slowly add the powdered sugar and vanilla, beating until it’s light and fluffy.

Step 10. Once cool, I assemble the cake by spreading a generous layer of frosting between the layers and then covering the top and sides. For the final touch, I sprinkle more chopped pecans on top.

How to Store & Reheat

Because of the cream cheese frosting, this cake needs to be stored in the refrigerator, similar to our Banana Pecan Cake which also keeps beautifully chilled. I usually store leftovers in an airtight container, where they stay fresh and moist for up to 4-5 days. Make sure the cake is well-covered to prevent it from drying out or absorbing any other fridge odors.

For best results, I recommend letting a slice sit at room temperature for about 20-30 minutes before serving. This allows the cake and frosting to soften up, bringing back that perfect creamy texture. I would not recommend freezing this cake, as it can alter the wonderful texture of the pineapple and the cream cheese frosting.

What to Serve with This Creamy Pineapple Cake

A Scoop of Vanilla Ice Cream: The cold, creamy vanilla is a perfect match for the warm, spiced flavors of the cake.

Fresh Whipped Cream: A simple dollop of unsweetened or lightly sweetened whipped cream can lighten up each rich bite.

A Hot Cup of Coffee: In my kitchen, a slice of cake is always best served with a strong, hot cup of coffee to cut through the sweetness.

A Glass of Cold Milk: A classic pairing that never fails, especially for the kids!

Fresh Fruit Salad: A light salad of berries or other seasonal fruits, like our Fresh Fruit Salad, can provide a fresh, tangy contrast to the rich cake.

Or, pair it with something fun and Southern-inspired like our Jalapeño Cornbread with Lime Honey Glaze or a scoop of Creamed Potatoes and Peas for a nostalgic Southern table spread.

FAQs

Can I use fresh pineapple instead of canned? Yes, you can, but make sure to chop it very finely and drain any excess juice to maintain the cake’s texture.

My cake seems a bit dense. What did I do wrong? This can happen from over-mixing the batter after adding the flour. I recommend mixing only until the ingredients are just combined for a lighter crumb.

Can I make this pineapple pecan cake without nuts? Absolutely! If you have a nut allergy or just aren’t a fan, simply leave the pecans out. The cake will still be wonderfully moist and delicious.

How do I know when the cake is perfectly baked? The most reliable method is the toothpick test. When a toothpick inserted into the center comes out clean, the cake is ready.

Can I prepare this cake ahead of time? Yes, you can bake the cake layers a day in advance. Once they are completely cool, wrap them tightly in plastic wrap and store them at room temperature until you’re ready to frost and serve