Pineapple Pecan Cake
Pineapple Pecan Cake is a moist one-bowl cake made with crushed pineapple, flour, sugar, eggs, vanilla, pecans, and cream cheese frosting.
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Servings: 18
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 pinch salt
- 1 can / 20 oz crushed pineapple in its own juice undrained
- 1 cup chopped pecans or chopped nuts optional
For the Cream Cheese Frosting
- 1/2 cup / 1 stick butter softened
- 1 package / 8 oz cream cheese softened
- 1 tsp vanilla extract
- 1 1/2 cups confectioners’ sugar
Instructions
Prepare the Cake
- Preheat the oven to 350°F.
- Grease a 9x13-inch baking pan thoroughly.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, eggs, baking soda, vanilla extract, salt, undrained crushed pineapple, and chopped pecans, if using.
- Stir the ingredients together until fully combined and no dry flour remains.
- Pour the batter into the prepared 9x13-inch baking pan.
- Spread the batter evenly into the pan and smooth the top with a spatula.
- Bake for 35 to 40 minutes, or until the top is golden brown and the center is set.
- Check for doneness by inserting a toothpick into the center of the cake. The toothpick should come out clean or with a few moist crumbs.
- Remove the cake from the oven and keep it in the pan.
Prepare the Cream Cheese Frosting
- In a mixing bowl, combine the softened butter, softened cream cheese, and vanilla extract.
- Beat until the mixture is smooth and creamy.
- Gradually add the confectioners’ sugar.
- Continue mixing until the frosting is fully combined, smooth, and spreadable.
Frost and Serve
- Spread the cream cheese frosting evenly over the cake while the cake is still warm.
- Sprinkle additional chopped pecans or chopped nuts over the frosting, if desired.
- Allow the cake to cool until the frosting has settled.
- Slice into squares and serve slightly warm, at room temperature, or chilled.
Notes
To make this Pineapple Pecan Cake gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend designed for cakes and quick breads.
Confirm that the baking soda, vanilla extract, confectioners’ sugar, granulated sugar, crushed pineapple, butter, cream cheese, eggs, and pecans are labeled gluten free when necessary.
Use crushed pineapple packed in its own juice and check the label for any gluten-containing additives or cross-contact warnings.
If using chopped pecans or other nuts, choose certified gluten-free nuts, as some brands may be processed in facilities that also handle wheat.
Prepare the cake with clean mixing bowls, spatulas, measuring tools, baking pans, and serving utensils to prevent gluten cross-contact, especially when baking for someone with celiac disease or gluten sensitivity.