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Southern Creamy Pineapple Pecan Cake is the ultimate Southern dessert filled with crushed pineapple, toasted pecans, and silky cream cheese frosting…
This Southern Creamy Pineapple Pecan Cake is the epitome of comfort dessert. With a moist yellow crumb, bursts of sweet pineapple, rich cream cheese frosting, and the nutty crunch of pecans, it’s a Southern classic that deserves a spot at every family gathering, potluck, or celebration.
If you’re a fan of creamy, old-fashioned cakes that are easy to make and impossible to forget, this recipe is a must. For more nostalgic Southern desserts, check out the pineapple and cream cheese classics on brandirecipes.com — a perfect match for this delightful bake.
This cake takes inspiration from traditional Southern hospitality and adds a tropical twist with juicy pineapple. It’s incredibly easy to assemble, requires no mixer for the batter, and can be baked ahead of time — ideal for holiday hosting or Sunday dinners. As seen on sites like AllRecipes and Tasty.co, the combination of pineapple and pecans is loved for good reason.
Table of Contents
Ingredients
For the Cake:
For the Cream Cheese Frosting:
Directions
1. Preheat the Oven
2. Mix the Batter
3. Bake
4. Prepare the Frosting
5. Assemble the Cake
Tips & Variations
Storage
Time & Yield
Tools Used
External References
Final Thoughts
Southern Creamy Pineapple Pecan Cake
Ingredients
Equipment
Method
Notes
Ingredients
For the Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
2 large eggs
1 tsp baking soda
½ tsp salt
1 tsp pure vanilla extract
1 can (20 oz) crushed pineapple with juice
1 cup chopped pecans (plus more for topping)
For the Cream Cheese Frosting:
1 package (8 oz) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 ½ cups powdered sugar
1 tsp vanilla extract
¼ cup pineapple juice (optional, for flavor and smoothness)
Directions
1. Preheat the Oven
Set your oven to 350°F (175°C).
Grease a 9×13-inch baking pan or two 8-inch round cake pans.
2. Mix the Batter
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Add eggs, vanilla extract, and the full can of crushed pineapple with juice. Mix until combined.
Fold in 1 cup chopped pecans.
3. Bake
Pour the batter into the prepared pan(s).
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
4. Prepare the Frosting
In a large bowl, beat together cream cheese and butter until smooth and fluffy.
Gradually add powdered sugar, mixing until well incorporated.
Add vanilla and pineapple juice (if using), beating until smooth and creamy.
5. Assemble the Cake
Spread the frosting generously over the cooled cake.
Top with extra chopped pecans or whole pecans for garnish.
Chill for 30 minutes for best slicing results.
Tips & Variations
Add Coconut: Sprinkle shredded coconut on the frosting for a tropical flair.
Sheet Cake Style: Skip the layering and serve as a single-layer 9×13 cake.
Nut-Free Option: Replace pecans with toasted coconut or omit for allergies.
More Pineapple Flavor? Stir pineapple juice into both the batter and the frosting.
Make Ahead: Cake keeps well refrigerated for up to 3 days.
Want more Southern favorites? Visit SimplyRecipes or check out fruit-filled classics on TheSpruceEats.
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