Southern Creamy Pineapple Pecan Cake
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!
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