Introduction to a Southern Classic
Southern Creamy Pineapple Pecan Cake is the kind of dessert that brings back memories of sun-drenched afternoons on a wraparound porch. This recipe is a staple of Southern United States cuisine, often appearing at church potlucks, family reunions, and holiday feasts. What makes the Southern Creamy Pineapple Pecan Cake so special is its unique texture—incredibly moist, slightly dense, and bursting with tropical flavor balanced by the earthy crunch of native pecans. Unlike traditional sponges, this cake relies on the chemical reaction between acidic pineapple and baking soda to create a light yet rich crumb. Many call it the 'Preacher's Cake' because it is so quick to whip up when the local minister drops by for an unannounced visit. In this guide, we will explore the nuances of perfecting this heirloom dessert, ensuring every bite of your Southern Creamy Pineapple Pecan Cake is as magical as the first.
Why You’ll Love This Southern Creamy Pineapple Pecan Cake
You will love this Southern Creamy Pineapple Pecan Cake because it is practically foolproof. Even if you aren't an experienced baker, the one-bowl method used for the base makes it incredibly accessible. The combination of sweet pineapple and toasted Pecans creates a flavor profile that is both sophisticated and nostalgic. This cake is reminiscent of the Easy Pecan Pie Cobbler Recipe: A Decadent Southern Dessert in its use of rich nuts but adds a refreshing fruitiness. The cream cheese frosting is the 'creamy' part of the Southern Creamy Pineapple Pecan Cake, providing a tangy contrast to the sweet cake layers. It is a crowd-pleaser that stays moist for days, making it the perfect make-ahead dessert for busy hosts. If you enjoy nutty, fruit-forward desserts like the Heavenly Banana Walnut Cream Cake, this Southern Creamy Pineapple Pecan Cake will quickly become a favorite in your household.
Ingredients Overview
The ingredients for a Southern Creamy Pineapple Pecan Cake are simple and likely already in your pantry. You will need 2 cups all-purpose flour, 2 cups granulated sugar, and 1 teaspoon baking soda to form the dry base. The moisture comes from a large can of crushed pineapple and fresh eggs. For the hallmark crunch, high-quality pecans are essential. The frosting requires cream cheese, butter, and powdered sugar. Using the right ingredients ensures your Southern Creamy Pineapple Pecan Cake has the authentic flavor and texture that has made it famous across the South for generations.
Notes and Substitutions
- Pineapple: Use canned crushed pineapple in heavy syrup or its own juice. Do not drain the liquid; the juice is vital for the Southern Creamy Pineapple Pecan Cake's moisture.
- Sugar: You can replace half of the granulated sugar with light brown sugar for a deeper molasses flavor.
- Nuts: While pecans are traditional for this Southern Creamy Pineapple Pecan Cake, walnuts can be used in a pinch.
- Flour: All-purpose is best, but a gluten-free blend works well too.
Equipment Needed
To make the perfect Southern Creamy Pineapple Pecan Cake, you only need basic kitchen tools. A large mixing bowl and a sturdy whisk or electric hand mixer are required for the batter. You will also need a 9x13 inch baking pan, though some prefer two 9-inch round pans for a layered Southern Creamy Pineapple Pecan Cake. A cooling rack is helpful to ensure the cake sets properly before frosting.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease your baking pan thoroughly.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, and 1 teaspoon baking soda.
- Add the undrained crushed pineapple and eggs to the dry mixture, stirring until just combined.
- Fold in the chopped pecans to distribute them evenly through the Southern Creamy Pineapple Pecan Cake batter.
- Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out clean.
- While the cake cools, beat the cream cheese, butter, and powdered sugar together to create the creamy frosting.
- Once the Southern Creamy Pineapple Pecan Cake is completely cool, spread the frosting generously over the top.
Pro Tips for Success
To ensure your Southern Creamy Pineapple Pecan Cake turns out perfectly every time, never over-mix the batter. Over-mixing can lead to a tough cake. Also, toast your pecans in a dry skillet for 3-5 minutes before adding them to the batter; this enhances the nutty aroma of the Southern Creamy Pineapple Pecan Cake. Ensure your cream cheese and butter are at room temperature to avoid a lumpy frosting. If you want an extra tropical Southern Creamy Pineapple Pecan Cake, consider adding a handful of shredded coconut to the batter. Finally, let the Southern Creamy Pineapple Pecan Cake rest in the fridge for an hour after frosting; this allows the flavors to meld beautifully and makes the cake easier to slice.
Serving, Storage & Variations
Serve your Southern Creamy Pineapple Pecan Cake with a hot cup of coffee or a cold glass of milk. It is a heavy, satisfying dessert that stands on its own. For storage, keep the Southern Creamy Pineapple Pecan Cake in the refrigerator due to the dairy in the frosting. It will stay fresh for up to five days. For variations, try adding a pinch of cinnamon or nutmeg to the flour for a spiced version of the Southern Creamy Pineapple Pecan Cake. You can also turn these into Southern Creamy Pineapple Pecan Cake cupcakes for easier portioning at parties. If you have leftover frosting, it goes great on ginger cookies or even graham crackers.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 5g |
| Carbohydrates | 58g |
| Fat | 21g |
Note: The nutritional information provided is an estimate based on standard ingredients and serving sizes.
Conclusion
Baking a Southern Creamy Pineapple Pecan Cake is a wonderful way to bring a touch of Southern hospitality to your table. This cake is more than just a dessert; it is a tradition shared through generations of families. Whether you are serving it for a special occasion or a simple weeknight treat, the Southern Creamy Pineapple Pecan Cake never fails to impress. We hope you enjoy making and eating this delightful tropical nut cake as much as we do. Happy baking!
FAQs
Can I use fresh pineapple instead of canned for this cake?
While fresh pineapple is delicious, canned crushed pineapple is preferred for this Southern Creamy Pineapple Pecan Cake because the juice provides the necessary moisture and acidity to react with the baking soda.
How should I store this pineapple pecan cake?
Because of the cream cheese frosting, this Southern Creamy Pineapple Pecan Cake should be stored in an airtight container in the refrigerator for up to 5 days.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend to make a gluten-free version of this cake.
Why didn't my cake rise properly?
Ensure your baking soda is fresh. The reaction between the acidic pineapple juice and the baking soda is what gives this Southern Creamy Pineapple Pecan Cake its lift.
Southern Creamy Pineapple Pecan Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
An incredibly moist and flavor-packed Southern classic featuring crushed pineapple, crunchy pecans, and a rich cream cheese frosting.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
2 large eggs
20 ounces crushed pineapple (undrained)
1 cup chopped pecans
8 ounces cream cheese (softened)
1/2 cup unsalted butter (softened)
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Step 2: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and baking soda.
Step 3: Add the undrained crushed pineapple and eggs to the dry ingredients. Mix well with a spoon until combined.
Step 4: Fold in the chopped pecans gently until they are evenly distributed.
Step 5: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: While the cake cools, prepare the frosting by beating the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Step 7: Once the cake is completely cool, spread the frosting over the top and garnish with extra pecans if desired.
Notes
Always use undrained pineapple for the best moisture level. For a richer flavor, toast the pecans before adding them to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 42g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
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