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Pineapple Pecan Cake

A moist and delightful cake combining crushed pineapple and crunchy pecans, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup crushed pineapple (fresh or canned, drained) Adds natural sweetness and moisture.
  • 1 cup chopped pecans For that nutty crunch and delicious flavor.
  • 1 cup granulated sugar To sweeten your cake and enhance the flavors.
  • 1/2 cup unsalted butter (softened) Makes the cake rich and tender.
  • 2 large eggs Bind the ingredients together for a perfect texture.
  • 1 ½ cups all-purpose flour The foundation of your cake.
  • 1 tsp baking soda For that perfect rise.
  • 1 tsp vanilla extract Adds a lovely warmth to your cake.
  • 1/2 tsp salt To balance the sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan or line it with parchment paper.
  3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, until well combined.
  5. Stir in the crushed pineapple and vanilla extract.
  6. In another bowl, whisk together the flour, baking soda, and salt.
  7. Gradually fold the dry ingredients into the wet mixture until just combined.
  8. Gently fold in the chopped pecans.
  9. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

This cake can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. To freeze, wrap slices tightly in plastic wrap for up to 3 months.