Dive into Southern comfort with Southern Creamy Pineapple Pecan Cake, a Moist Pineapple Spice Cake that’s tender, syrup-soaked, and topped with creamy frosting and toasted pecans. This tropical pecan cake blends sweet pineapple and buttery nuts for a dessert that shines at any gathering. Perfect for potlucks or cozy evenings, this silky Southern dessert is easy to make with pantry staples. Let’s bake this Southern Creamy Pineapple Pecan Cake and savor its nostalgic charm!
Why You’ll Love Southern Creamy Pineapple Pecan Cake
- Incredibly Moist: Pineapple syrup keeps this Southern Creamy Pineapple Pecan Cake fresh for days.
- Foolproof Ease: Cake mix ensures perfect results every time.
- Crowd-Pleaser: A hit at any event, from holidays to casual dinners.
- Budget-Friendly: Feeds a crowd with simple ingredients.
- Tropical Twist: Pineapple and pecans create a delightful silky Southern dessert.
Ingredients for Southern Creamy Pineapple Pecan Cake
Here’s what you’ll need for this tropical pecan cake (serves 12):
Cake and Pineapple Syrup:
- 1 package (15.25 oz) white cake mix
- Ingredients per cake mix box (typically 3 eggs, ⅓ cup oil, 1 cup water)
- 1 can (8 oz) crushed pineapple, undrained
- 1 cup (200g) granulated sugar
Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 tsp vanilla extract
- ½ cup (60g) chopped pecans, toasted
Serving (Optional):
- Extra toasted pecans
- Pineapple slices for garnish
Equipment
- 9×13-inch baking dish
- Medium saucepan
- Mixing bowls
- Electric or hand mixer
- Wooden skewer or fork
- Offset spatula
Ingredient Tips
- Cake Mix: Use a quality white cake mix for consistent results.
- Pineapple: Undrained crushed pineapple adds moisture to this pineapple-soaked cake.
- Cream Cheese: Full-fat block cream cheese ensures a creamy frosting.
- Pecans: Toast at 350°F for 8–10 minutes for maximum flavor.
- Substitutions: Use gluten-free cake mix or vegan cream cheese for dietary needs.
Directions
Prep the Oven and Pan
I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray to ensure easy release for this tropical pecan cake.
Mix the Cake Batter
I prepare the cake mix per package instructions, substituting half the water with pineapple juice from the can for extra flavor. I pour the batter into the pan, spreading evenly for a perfect Southern Creamy Pineapple Pecan Cake.
Bake the Cake
I bake for 28–32 minutes, until golden and a toothpick comes out clean. The cake should spring back when touched, signaling it’s ready for the syrup.
Make the Pineapple Syrup
In a saucepan, I combine 8 oz crushed pineapple (with juice) and 1 cup sugar, bringing to a boil over medium heat. I stir constantly, then simmer for 5 minutes until slightly thickened for this pineapple-soaked cake.
Poke and Soak
After cooling the cake for 10 minutes, I poke holes every inch with a skewer. I pour the hot pineapple syrup slowly over the cake, letting it soak in for a moist Southern Creamy Pineapple Pecan Cake. I cool the cake completely, about 2 hours.
Prepare the Frosting
I beat 8 oz cream cheese and ½ cup butter until fluffy, about 3 minutes. I gradually add 4 cups sifted powdered sugar and 1 tsp vanilla, mixing until smooth for a silky frosting.
Frost and Garnish
I spread the frosting over the cooled cake with an offset spatula and sprinkle ½ cup toasted pecans on top. I refrigerate for 1 hour before serving to set this silky Southern dessert.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 28–32 minutes
- Total Time: ~2 hours (including cooling)
- Servings: 12 (1 slice per serving)
- Calories: ~450 kcal per serving
- Macros per Serving: 60g carbs, 4g protein, 20g fat, 1g fiber
Variations for Southern Creamy Pineapple Pecan Cake
Try these twists on this pineapple-soaked cake:
- Tropical Twist: Add ½ cup shredded coconut to the frosting for a Moist Pineapple Spice Cake.
- Spiced Boost: Mix ½ tsp cinnamon into the batter.
- Citrus Kick: Add 1 tsp lemon zest to the frosting, inspired by LaylaCooks’ Sun Dried Tomato and Mushroom Pasta.
- Gluten-Free: Use a certified gluten-free cake mix.
- Cupcakes: Bake in muffin tins for individual cakes (reduce baking to 18–22 minutes).
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Grilled Lemon Herb Chicken for a savory balance.
- Enjoy with LaylaCooks’ Vanilla Raspberry Iced Latte for a sweet pairing.
Storage
I store this tropical pecan cake in an airtight container in the fridge for up to 5 days, keeping it moist. For freezing, I wrap slices in plastic wrap and foil for up to 3 months, thawing in the fridge overnight. I serve chilled or let sit at room temperature for 15–20 minutes for optimal flavor.
Serving Tips
- Presentation: Garnish with pecans and pineapple slices for a stunning Southern Creamy Pineapple Pecan Cake.
- Garnish: Add a dusting of powdered sugar for elegance.
- Pairing: Serve with sweet tea or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 1 slice per person for a satisfying treat.
- Occasions: Perfect for potlucks, holidays, or cozy family dinners.
FAQs About Southern Creamy Pineapple Pecan Cake
Here are answers to common questions about this dessert:
Can I make this cake ahead?
Yes, prepare up to 2 days ahead; flavors improve for a tastier Southern Creamy Pineapple Pecan Cake.
What if I don’t have crushed pineapple?
Pulse pineapple tidbits in a food processor for this pineapple-soaked cake.
Why is my frosting lumpy?
Use room-temperature cream cheese and sifted sugar for a silky Southern dessert.
How long does this cake last?
It stays fresh for 5 days in the fridge or 3 months frozen.
Can I make it gluten-free?
Use a gluten-free cake mix for a delicious tropical pecan cake.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Southern Creamy Pineapple Pecan Cake is a nostalgic, crowd-pleasing dessert that brings Southern warmth to any table. This pineapple-soaked cake is perfect for sharing. Bake this treat, gather your loved ones, and enjoy its silky delight!
Southern Creamy Pineapple Pecan Cake
Ingredients
For the Cake and Pineapple Syrup:
- 1 package 15.25 oz white cake mix
- Ingredients per cake mix box typically 3 eggs, ⅓ cup oil, 1 cup water
- 1 can 8 oz crushed pineapple, undrained
- 1 cup 200g granulated sugar
For the Cream Cheese Frosting:
- 8 oz 225g cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 4 cups 480g powdered sugar, sifted
- 1 tsp vanilla extract
- ½ cup 60g chopped pecans, toasted
- For Serving Optional:
- Extra toasted pecans
- Pineapple slices for garnish
Instructions
Prep the Oven and Pan
- I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or nonstick spray to ensure easy release for this tropical pecan cake.
Mix the Cake Batter
- I prepare the cake mix per package instructions, substituting half the water with pineapple juice from the can for extra flavor. I pour the batter into the pan, spreading evenly for a perfect Southern Creamy Pineapple Pecan Cake.
Bake the Cake
- I bake for 28–32 minutes, until golden and a toothpick comes out clean. The cake should spring back when touched, signaling it’s ready for the syrup.
Make the Pineapple Syrup
- In a saucepan, I combine 8 oz crushed pineapple (with juice) and 1 cup sugar, bringing to a boil over medium heat. I stir constantly, then simmer for 5 minutes until slightly thickened for this pineapple-soaked cake.
Poke and Soak
- After cooling the cake for 10 minutes, I poke holes every inch with a skewer. I pour the hot pineapple syrup slowly over the cake, letting it soak in for a moist Southern Creamy Pineapple Pecan Cake. I cool the cake completely, about 2 hours.
Prepare the Frosting
- I beat 8 oz cream cheese and ½ cup butter until fluffy, about 3 minutes. I gradually add 4 cups sifted powdered sugar and 1 tsp vanilla, mixing until smooth for a silky frosting.
Frost and Garnish
- I spread the frosting over the cooled cake with an offset spatula and sprinkle ½ cup toasted pecans on top. I refrigerate for 1 hour before serving to set this silky Southern dessert.
Notes
- All dairy ingredients must be at room temperature for smooth frosting
- Toast pecans at 350°F for 5 minutes to enhance flavor
- Hot syrup on warm (not hot) cake ensures perfect absorption
- Perfect frosting ribbons off the beater for 3 seconds before disappearing
- This cake actually improves overnight as flavors meld
- For gluten-free version, use certified gluten-free cake mix
- For dairy-free, use quality vegan cream cheese and butter substitutes
- Can substitute toasted coconut flakes for pecans if nut allergies
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