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Southern Creamy Pineapple Pecan Cake

A tender, moist layer cake with bursts of pineapple and crunchy pecans, perfect for gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup buttermilk
  • 0.5 cups unsalted butter, softened Helps control salt.
  • 3 large eggs Use room temp for even mixing.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 can (20 oz) crushed pineapple, drained Drain well for less sogginess.
  • 1 cup chopped pecans Toast for deeper flavor.
  • Cream cheese frosting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round pans.
  2. In a large bowl, cream the softened butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating after each addition. Stir in the vanilla until smooth.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add the dry mix to the wet batter, alternating with buttermilk. Do not overmix.
  6. Fold in the drained pineapple and chopped pecans.
  7. Divide batter evenly between the two pans and smooth the tops.
Baking
  1. Bake for 25–30 minutes until the edges are golden and a toothpick comes out clean.
  2. Cool cakes in pans for 10 minutes, then turn onto wire racks to cool completely.
Frosting and Serving
  1. Once cool, frost with cream cheese frosting and sprinkle with extra pecans if desired.

Notes

Serve warm with whipped cream. Store in the fridge for 4–5 days, or freeze single slices for up to 2 months.