Description
This is a rich and moist Southern creamy pineapple pecan cake.
Ingredients
Scale
- 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