Oh my goodness, let me tell you about my Southern creamy pineapple pecan cake recipe! This cake is a slice of heaven that’s rich, moist, and bursting with flavor. I remember the first time I made it for a family gathering; my aunt practically begged me for the recipe! The combination of sweet crushed pineapple and crunchy pecans creates a delightful contrast that just melts in your mouth. It’s a go-to for birthdays, holidays, or any occasion that calls for a little extra love. Trust me, once you try this cake, you’ll understand why it’s become a cherished favorite in our family. Get ready to impress your loved ones with this delicious treat!
Ingredients List
Here’s everything you’ll need to whip up this delightful Southern creamy pineapple pecan cake. Make sure to gather the ingredients before you begin so you can dive right into the mixing!
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 can (20 oz) crushed pineapple, drained
- 1 cup chopped pecans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
How to Prepare Instructions
Preheat and Prepare
First things first, let’s get that oven warmed up! Preheat it to 350°F (175°C). While it’s heating, grab your two 9-inch round cake pans and generously grease them with butter or cooking spray. Then, sprinkle a little flour in each pan, shaking it around to cover the bottom and sides. This step is super important to ensure your cakes pop out without a hitch!
Mixing Wet Ingredients
Now, let’s get to the fun part! In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This usually takes about 2-3 minutes, and trust me, the smell is divine! Next, add the eggs one at a time, mixing well after each addition. Then, pour in the buttermilk and vanilla extract. This mixture should be smooth and creamy, like a hug in a bowl!
Combining Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, and baking soda. This helps to evenly distribute the leavening agents. Gradually add this dry mixture into the wet ingredients, mixing just until combined. Be gentle here—overmixing can toughen your cake, and we want it to be tender and moist!
Adding Pineapple and Pecans
Now for the magic touch! Fold in the drained crushed pineapple and chopped pecans. Use a spatula to gently incorporate everything together, ensuring you don’t overmix. You want those bits of pineapple and crunchy pecans evenly distributed throughout the batter without losing that fluffy texture.
Baking and Cooling
Pour the batter evenly into the prepared pans and pop them into the oven. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once they’re done, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely. This step is super important because it allows the cakes to breathe and prevents them from getting soggy. You’re almost there!
Why You’ll Love This Recipe
- It’s incredibly rich and moist, delivering a delightful texture that just melts in your mouth.
- The combination of sweet pineapple and crunchy pecans creates a perfect balance of flavors.
- Easy to prepare with straightforward steps, making it perfect for both novice and experienced bakers.
- This cake is versatile enough for any occasion—birthdays, holidays, or just because!
- It pairs beautifully with cream cheese frosting or can be enjoyed plain for a sweet treat.
- Leftovers (if there are any!) stay fresh and delicious, making it great for meal prep or sharing.
- It’s a showstopper that’s sure to impress your guests and leave them asking for the recipe!
Tips for Success
Alright, let’s talk about some pro tips to ensure your Southern creamy pineapple pecan cake is nothing short of spectacular! Trust me, a few little tricks can make a world of difference.
- Quality Ingredients: Use fresh, high-quality ingredients. Opt for real butter instead of margarine for that rich flavor. And if you can find it, fresh pineapple really elevates the taste, but canned works just fine if you’re short on time.
- Room Temperature: Make sure your eggs and butter are at room temperature before mixing. This helps them blend together smoothly, creating that lovely, fluffy batter we’re after!
- Don’t Overmix: When combining your dry and wet ingredients, mix just until you see no more flour. Overmixing can lead to a dense cake, and we want it light and airy!
- Cake Pan Prep: Greasing and flouring the cake pans is non-negotiable! It ensures your cakes come out beautifully without sticking. You can even use parchment paper in the bottom of the pans for extra insurance.
- Check for Doneness: Every oven is different, so start checking your cakes a few minutes before the timer goes off. A toothpick should come out clean, but if there’s a few moist crumbs, that’s okay—just don’t let it dry out!
- Cooling Matters: Allow the cakes to cool in the pans for the recommended time. If you rush this step, they might fall apart. Patience is key here!
- Frosting Options: If you choose to frost your cake, a cream cheese frosting pairs perfectly with the flavors! But if you want to keep it simple, a light dusting of powdered sugar works wonders too.
With these tips in your back pocket, you’re well on your way to baking a cake that’ll wow everyone around your table. Enjoy the process, and happy baking!
Nutritional Information
Here’s a quick look at the estimated nutritional data for one slice of my delicious Southern creamy pineapple pecan cake. Keep in mind that values can vary based on the specific ingredients and brands you use, but this should give you a good idea of what to expect!
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 200mg
- Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 5g
This cake is a delightful treat, and while it’s definitely indulgent, it’s perfect for sharing at special occasions. Just remember to savor every bite!
FAQ Section
Got questions about my Southern creamy pineapple pecan cake recipe? I’ve got you covered! Here are some common queries I’ve encountered, along with my best answers to help you bake this delightful treat.
Can I substitute the buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and voilà—you’ve got homemade buttermilk!
What can I use instead of pecans?
If you’re not a fan of pecans or just don’t have any, feel free to swap them out for walnuts or even almonds. Both will add a nice crunch and flavor to the cake. Just chop them up and fold them in like you would with the pecans.
How do I store leftovers?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Just remember to let it come to room temperature before serving for the best flavor and texture!
Can I freeze the cake?
Yes! This cake freezes beautifully. Wrap each layer tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can last up to 3 months. When you’re ready to enjoy, just thaw it in the fridge overnight.
What if I want to make it a layered cake?
You can totally make this a multi-layered cake! Just double the recipe and bake the layers in the same way. This will make for a stunning presentation and even more delicious cake!
Can I add other flavors?
Definitely! If you want to jazz things up a bit, consider adding coconut flakes for a tropical twist or even a splash of rum extract for a bit of richness. Just keep in mind that any added ingredients should complement the pineapple and pecan flavors.
Feel free to reach out if you have any other questions or concerns. Happy baking!
Storage & Reheating Instructions
Once you’ve enjoyed your delicious Southern creamy pineapple pecan cake, you’ll want to know how to store those precious leftovers properly! Trust me, you’ll want to savor every last crumb.
To keep your cake fresh, the best way is to store it in an airtight container. If you have a large enough container, you can keep the cake whole; otherwise, you might want to slice it first. Just make sure to separate the layers with parchment paper if you’re stacking them, so they don’t stick together.
If you need to refrigerate it, your cake will stay good for about a week. Just remember, the flavors get even better as it sits! But if you want to keep it longer, you can freeze it. Wrap each slice tightly in plastic wrap and then place it in a freezer-safe bag. This way, it’ll be good for up to three months. When you’re ready to indulge again, let it thaw in the refrigerator overnight to retain its lovely texture.
As for reheating, if you prefer your cake warm, just pop a slice in the microwave for about 10-15 seconds. Be careful not to overdo it; you want it warm, not hot! This little trick brings back that fresh-baked goodness and makes the flavors sing again. Enjoy every last bite, my friend!
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Southern Creamy Pineapple Pecan Cake Recipe in 5 Easy Steps
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This is a rich and moist Southern creamy pineapple pecan cake.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 can (20 oz) crushed pineapple, drained
- 1 cup chopped pecans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar.
- Add eggs one at a time, mixing well after each addition.
- Mix in the buttermilk and vanilla extract.
- In another bowl, combine flour, baking powder, baking soda, and mix.
- Gradually add the dry ingredients to the wet ingredients and mix until smooth.
- Fold in the crushed pineapple and chopped pecans.
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- Store the cake in an airtight container.
- For added flavor, consider adding coconut flakes.
- This cake pairs well with cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: southern creamy pineapple pecan cake recipe
