The Ultimate Pineapple Cake with Pecan and Cream Cheese Frosting
A Taste of Sunshine
There’s a certain kind of magic that happens when you bake a cake that requires no fancy techniques or exotic ingredients. This Pineapple Cake is one of those recipes. It’s the cake my grandmother would whip up when neighbors dropped by unexpectedly, a humble 9×13 pan of pure, unpretentious joy. The moment it goes into the oven, your kitchen fills with a warm, sweet aroma that smells like a golden-hour glow. The pineapple melts into the crumb, creating an impossibly moist and tender cake, while the tangy, creamy frosting studded with buttery pecans is the perfect counterpoint. This isn’t just a dessert; it’s a feeling of welcome, a slice of comfort you’ll be proud to share.
Why You’ll Love This Pineapple Cake
Effortless Elegance: With a simple “dump and stir” method, this cake is shockingly easy to make, yet it looks and tastes like you spent hours in the kitchen.
Unforgettable Moisture: The crushed pineapple and its juices guarantee a cake that stays incredibly soft and tender for days, defying the usual fate of leftover cake.
The Perfect Flavor Balance: You get the bright, sunny sweetness of pineapple, the rich tang of cream cheese frosting, and the satisfying, toasty crunch of pecans in every single bite.
A Certified Crowd-Pleaser: This cake has a universal appeal, winning over everyone from picky kids to dessert connoisseurs at potlucks, bake sales, and family dinners.
The Unexpected Fan
I’ll never forget the time I brought this cake to a friend’s summer barbecue. Her father, a man known for his staunch loyalty to classic chocolate cake and a general skepticism toward “fruit in desserts,” reluctantly took a small slice. I watched him take a bite, then pause. He looked at his plate, then back at the cake stand. Without a word, he got up and cut himself a second, much larger piece. He later told me it was the best cake he’d ever eaten. That’s the power of this pineapple cake—it quietly wins over even the most unexpected of critics.
What Makes It Special
The beauty of this cake lies in its ingredients. Each one plays a crucial role in creating that unforgettable final product.
Canned Crushed Pineapple (with juice!): This is the star. It provides natural sweetness and an immense amount of moisture, eliminating the need for extra oils or butter in the cake batter itself.
Toasted Pecans: Using them both in the cake batter and the frosting provides a wonderful textural contrast and a deep, buttery flavor that complements the sweet pineapple.
Cream Cheese Frosting: The slight tang and rich creaminess of this frosting are non-negotiable. It cuts through the sweetness of the cake perfectly, creating a balanced and sophisticated flavor profile.
The Simple Batter: The combination of all-purpose flour, sugar, eggs, and baking soda creates a sturdy yet tender canvas that lets the pineapple and pecans truly shine.
Making It Happen
This is where the magic comes together. First, preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking pan. I find that using a baking spray with flour, like Baker’s Joy, works wonders for an easy release.
Now, for the cake batter. In a large mixing bowl, cream together the eggs and granulated sugar until the mixture is pale yellow and slightly thickened. This initial step helps give the cake a lovely structure. Don’t worry if it’s not perfectly smooth. Next, pour in the entire can of crushed pineapple, juice and all. Stir it in until everything is well combined and you have a fragrant, lumpy-looking mixture—that’s exactly what you want.
It’s time for the dry ingredients. Gradually add the all-purpose flour and baking soda to the wet ingredients, mixing on low speed or by hand until the flour has just disappeared. Overmixing is the enemy of a tender cake. Finally, fold in half of your chopped pecans, saving the rest for that glorious frosting.
Pour the batter into your prepared pan, spreading it into an even layer. Slide it into the preheated oven and bake for about 35 minutes. You’ll know it’s done when the top is a beautiful golden brown and a long skewer or toothpick inserted into the center comes out with a few moist crumbs clinging to it. Let the cake cool completely in the pan on a wire rack. Rushing this step will cause the frosting to melt into a puddle, so patience is key.
While the cake cools, make the frosting. In a medium bowl, beat the softened cream cheese and butter together until perfectly smooth and creamy. Gradually beat in the powdered sugar and the teaspoon of vanilla extract until the frosting is light and fluffy. Now, stir in the remaining half cup of chopped pecans. Once the cake is completely cool, spread the frosting evenly over the top, creating swoops and swirls with your spatula.
You Must Know
Cool Completely: This is the most important step. Frosting a warm cake will result in a runny, melted mess.
Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overworking the batter develops gluten, leading to a tough cake.
Toast Your Pecans: For a deeper, richer flavor, spread the pecans on a baking sheet and toast them at 350°F for 5-7 minutes before chopping and adding to the recipe.
Softened Ingredients: Ensure your cream cheese and butter for the frosting are truly at room temperature. This is essential for achieving a lump-free, silky smooth frosting.
Serving It Up
This cake is wonderfully versatile. Serve it as a simple, homey dessert straight from the pan. For a more elegant presentation, garnish a slice with a thin, fresh pineapple ring and a sprinkle of extra pecans. It pairs beautifully with a cup of strong black coffee, which cuts through the sweetness, or a glass of cold milk. For a truly decadent treat, a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream alongside a warm slice is pure heaven.
Make It Different
Nut-Free: Simply omit the pecans. The cake will still be wonderfully moist and delicious.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Spiced Version: Add a teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
Coconut Lovers: Fold 1/2 cup of shredded sweetened coconut into the batter along with the pecans for a tropical twist.
Cupcakes: Divide the batter into lined muffin tins and bake for 18-22 minutes for delightful pineapple cupcakes.
Storing Your Masterpiece
Store any leftover cake covered tightly in the refrigerator, due to the cream cheese frosting. It will keep beautifully for up to 5 days. The cake’s moisture actually improves after a day. You can also freeze the unfrosted cake. Wrap the cooled cake tightly in plastic wrap and then aluminum foil; it will freeze for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
Your Success Tips
For easy clean-up, line your baking pan with parchment paper, leaving an overhang on two sides, after greasing it. This creates “handles” to lift the entire cake out for flawless slicing.
If your frosting seems too soft to spread, pop the bowl in the refrigerator for 15-20 minutes to firm up slightly.
Use kitchen shears to roughly chop the pecans—it’s faster and creates less mess than a knife and cutting board.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
I don’t recommend it for this specific recipe. Canned pineapple is consistently sweet and soft, and its juice is a measured component of the batter. Fresh pineapple can vary in sweetness and moisture, and its enzymes can sometimes prevent the cake from setting properly.
My frosting is a bit runny. What happened?
This usually occurs if the cream cheese or butter was too warm, or if the cake wasn’t completely cool. Simply refrigerate the frosting (and the cake if needed) for a short while to firm everything up before trying again.
Can I make this cake ahead of time?
Absolutely! In fact, it’s a great make-ahead dessert. Bake and frost the cake the day before you need it, store it covered in the fridge, and let it sit at room temperature for about 30 minutes before serving.
Why did my cake sink in the middle?
This is typically caused by two things: either the oven door was opened too early during baking, causing a temperature drop, or the baking soda was old and had lost its potency. Check your leavening agents!
Do I have to use a 9×13 pan?
You can also use two 8-inch round cake pans for a layer cake. The baking time will be slightly less, so start checking for doneness at around 25-28 minutes.
Pineapple Cake with Pecan and Cream Cheese Frosting
| Prep Time: | 15 minutes |
| Cook Time: | 35 minutes |
| Total Time: | 50 minutes + cooling |
| Servings: | 12 |
| Category: | Dessert |
| Difficulty: | Easy |
| Cuisine: | American |
| Yield: | One 9×13 inch cake |
Ingredients
For the Cake:
2 large eggs
1 ½ cups granulated sugar
1 (20 ounce) can crushed pineapple, do not drain
2 cups all-purpose flour
2 teaspoons baking soda
½ cup chopped pecans, divided
For the Frosting:
1 (8 ounce) package cream cheese, softened
4 tablespoons (½ stick) butter, softened
1 ¾ cups powdered sugar
1 teaspoon vanilla extract
½ cup chopped pecans
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, cream together eggs and sugar. Stir in the entire can of crushed pineapple with its juices.
Gradually add the flour and baking soda, mixing until just combined. Do not overmix.
Fold in ½ cup of the chopped pecans.
Spread batter evenly into the prepared pan. Bake for 35-40 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
Allow the cake to cool completely in the pan on a wire rack.
For the frosting, beat the softened cream cheese and butter until smooth. Gradually beat in powdered sugar and vanilla until creamy. Stir in the remaining ½ cup of pecans.
Spread frosting evenly over the completely cooled cake. Slice and serve.
Notes
Allergy Info: Contains gluten, dairy, eggs, and tree nuts (pecans).
Nutrition Estimate (Per Serving): Calories: ~450, Fat: 18g, Carbohydrates: 70g, Protein: 5g
