Oh my goodness, let me tell you about this southern creamy pineapple pecan cake! It’s a delightful whirlwind of flavors that just screams comfort and joy. Every bite is a moist explosion of sweetness, with the luscious crushed pineapple balancing perfectly with the crunchy pecans. I remember the first time I made this cake for a family gathering; it disappeared faster than I could slice it! It’s one of those recipes that brings everyone together, and I love how it fills the kitchen with a warm, inviting aroma that makes you feel right at home. Trust me, whether you’re celebrating a special occasion or just want to treat yourself, this cake will not disappoint. You’ll be coming back for seconds—maybe even thirds!
Ingredients for Southern Creamy Pineapple Pecan Cake Recipe
Gathering the right ingredients is half the fun! Here’s everything you’ll need to whip up this delightful cake:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup crushed pineapple, drained
- 1 cup pecans, chopped
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Make sure to have everything ready before you start mixing. Trust me, it makes the process so much smoother and more enjoyable!
How to Prepare Southern Creamy Pineapple Pecan Cake Recipe
Preheat and Prepare
Alright, let’s get this cake party started! First things first, preheat your oven to 350°F (175°C). This is super important because a well-preheated oven helps the cake rise beautifully. While that’s heating up, grab a 9×13-inch cake pan and give it a good spray with non-stick cooking spray or butter it up. You want to make sure your cake can slide right out when it’s done—nobody likes a stuck cake!
Mixing the Ingredients
Now, onto the fun part—mixing! In a medium bowl, whisk together the flour, baking soda, and salt. This little mix will help everything rise and taste just right. In a large bowl, cream the softened butter and sugar together until it’s nice and fluffy—about 3-4 minutes should do it. You want that light, airy texture! Then, add the eggs one at a time, making sure each one is mixed in well before adding the next. Next, stir in the crushed pineapple and vanilla extract, letting those sweet flavors mingle. Now, gradually add the dry ingredients to the wet mixture, folding gently until everything is just combined. Don’t overmix! Finally, fold in those lovely chopped pecans. Trust me, this step adds a delightful crunch!
Baking the Cake
Time to bake! Pour that beautiful batter into your prepared cake pan, spreading it evenly. Pop it in the preheated oven and let it bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Just be careful not to open the oven door too early, or it might sink! Once it’s all baked to perfection, take it out and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack. Oh, that smell wafting through your kitchen? It’s pure bliss! Let it cool completely before you dive in—if you can resist!
Why You’ll Love This Recipe
- Incredibly moist texture that melts in your mouth
- Rich and flavorful, thanks to the sweet pineapple and crunchy pecans
- Simple and straightforward preparation—perfect for any skill level
- Great for gatherings, potlucks, or just a cozy night in
- It’s a crowd-pleaser that will have everyone asking for the recipe!
Tips for Success
Alright, let’s make sure your southern creamy pineapple pecan cake turns out absolutely perfect! First, here’s a little secret: use room temperature ingredients, especially the butter and eggs. This helps them blend together seamlessly, giving your cake a light and fluffy texture. When it comes to measuring flour, spoon it into your measuring cup and level it off with a knife—this avoids packing it down, which can lead to a dense cake.
As for timing, keep an eye on your cake as it bakes. Ovens can vary, so start checking for doneness a few minutes before the suggested time. If you find it’s browning too quickly, you can cover it loosely with aluminum foil. And don’t forget, letting the cake cool completely before slicing is key to getting those lovely, clean pieces! Store any leftovers in an airtight container at room temperature, and if you want to save it for later, it freezes beautifully for up to two months. Happy baking!
Nutritional Information for Southern Creamy Pineapple Pecan Cake Recipe
Now, let’s chat about the nutritional side of this delicious cake! Each slice of this southern creamy pineapple pecan cake packs about 350 calories. You’ll also find around 15g of fat, 20g of sugar, and 4g of protein per serving. Of course, these values are just estimates, but they give you a good idea of what to expect. Remember, it’s all about balance—enjoying a slice of this cake is totally worth it!
FAQ About Southern Creamy Pineapple Pecan Cake Recipe
Got questions? I’ve got answers! Here are some common ones that pop up when making this delicious cake:
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to finely chop it and drain any excess juice to keep the moisture balanced.
What can I substitute for pecans?
If you’re not a fan of pecans or have allergies, walnuts work wonderfully too! You could even try almonds for a different crunch.
Can I make this cake ahead of time?
You bet! This cake actually tastes even better the next day. Just store it in an airtight container, and it’ll be ready when you are.
How do I know when the cake is done?
Great question! A toothpick inserted into the center should come out clean, and the cake should spring back when lightly touched.
What’s the best way to frost this cake?
While it’s delicious on its own, a light whipped cream frosting or cream cheese frosting pairs perfectly with the flavors!
Storage & Reheating Instructions
Storing your southern creamy pineapple pecan cake is super simple! Once it’s completely cooled, you can keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and pop it in the freezer. It’ll stay fresh for up to 2 months—just make sure to label it with the date so you know when it was made.
When you’re ready to enjoy a slice, just take it out of the freezer and let it thaw in the refrigerator overnight. No need to reheat it if you don’t want to, but if you love it warm, just pop a slice in the microwave for about 15-20 seconds. Oh, the aroma will fill your kitchen again, and trust me, it’ll taste just as amazing as the day you baked it!
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Z nadrukami
Southern Creamy Pineapple Pecan Cake Recipe You’ll Cherish
- Całkowity Czas: 55 minutes
- Ustępować: 12 servings 1x
- Dieta: Wegańskie
Opis
A delicious southern creamy pineapple pecan cake that is moist and flavorful.
Składniki
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup crushed pineapple, drained
- 1 cup pecans, chopped
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, cream butter and sugar until light.
- Add eggs one at a time, mixing well.
- Stir in pineapple and vanilla.
- Gradually add dry ingredients to wet mixture.
- Fold in chopped pecans.
- Pour batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Uwagi
- Serve with whipped cream for added flavor.
- Store leftovers in an airtight container.
- This cake can be frozen for up to 2 months.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 35 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: Southern
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 20g
- Sód: 200mg
- Kwasy: 15g
- Nasycony tłuszcz: 8g
- Tłuszcze Nienasycone: 7g
- Tłuszcze trans: 0g
- Węglowodany: 50g
- Włókno: 2g
- Białko: 4g
- Cholesterol: 60mg
Słowa kluczowe: southern creamy pineapple pecan cake recipe
