cookies desserts

Creamy Pineapple Pecan Cake

Ingredients

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For the Cake:

2 1/2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

4 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1 1/2 cups crushed pineapple, drained

1 cup chopped pecans

For the Cream Cheese Frosting:

16 oz (2 packages) cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

For Garnish:

1 cup chopped pecans

Pineapple chunks (optional)

Instructions

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Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

Add the softened butter, eggs, sour cream, and vanilla extract. Mix until smooth and well combined.

Gently fold in the crushed pineapple and chopped pecans.

Divide the batter evenly among the prepared cake pans.

Bake the Cake:

Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.

Assemble the Cake:

Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top.

Add the second cake layer and spread another layer of frosting.

Place the third cake layer on top and frost the top and sides of the cake.

Garnish and Serve:

Sprinkle the top with chopped pecans and decorate with pineapple chunks if desired.

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.

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