Description
This Southern Pineapple Cake is a moist, flavorful dessert featuring crushed pineapple baked into a tender cake and topped with a rich cream cheese frosting. A classic Southern staple, it combines the sweetness of pineapple with a smooth, tangy frosting and optional crunchy pecans for a deliciously nostalgic treat.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple with juice
- 1/2 teaspoon salt
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Optional
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the eggs, vanilla extract, and crushed pineapple along with its juice to the dry ingredients. Stir until you achieve an even batter.
- Pour Batter and Bake: Pour the prepared batter into the greased pan, smoothing the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Make the Frosting: Beat softened cream cheese and unsalted butter together until smooth and fluffy. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is creamy and well combined.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle chopped pecans on top if desired.
- Chill and Serve: Refrigerate the frosted cake for about 20 minutes before slicing to achieve cleaner cuts. Serve and enjoy!
Notes
- Do not drain the pineapple; its juice is essential for keeping the cake moist and flavorful.
- The cake can be stored in the refrigerator for up to 4 days to maintain freshness.
- Toasted pecans add a rich, Southern touch and a pleasant crunch to the cake.
