Directions to follow
Preheat the oven: Set your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, and baking soda until well combined.
Add wet ingredients: Stir in the eggs and vanilla extract, followed by the crushed pineapple (juice included). Mix until the batter is smooth.
Incorporate nuts and coconut: Gently fold in the chopped pecans and shredded coconut if you choose to use it for added texture.
Pour batter: Divide the prepared batter evenly between the two pans and smooth the tops.
Bake the cakes: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in their pans for 10 minutes before moving them to a wire rack to cool completely.
For the Frosting
Beat the cream cheese and butter: In a mixing bowl, blend together the softened cream cheese and butter until creamy.
Add sugar gradually: Slowly mix in the powdered sugar, one cup at a time, beating thoroughly after each addition.
Finish with vanilla: Stir in the vanilla extract until the frosting is smooth and well-combined.
Assembly
Layer the cake: Place the first cake layer on a serving plate and generously spread cream cheese frosting on top.
Add the second layer: Position the second cake layer on top and frost the entire cake’s top and sides.
Decorate: Top with additional chopped pecans for decoration.
Chill: Refrigerate the cake for at least an hour before serving to allow the frosting to set.
Best ways to enjoy it
This Cake is excellent for any celebration, but if you want to elevate your serving game, consider pairing it with a scoop of vanilla ice cream or a drizzle of caramel sauce. You can also serve it alongside a cup of hot coffee or tea for a cozy afternoon treat.
How to store & freeze
To keep your leftovers fresh, store the cake in the refrigerator in an airtight container for up to 4-5 days. If you’d like to freeze it, wrap each layer well in plastic wrap and then aluminum foil; it can last in the freezer for up to 3 months. Remember to let it thaw in the fridge before serving!
Helpful cooking tips
- Make sure your cream cheese and butter are softened at room temperature for easy blending.
- For a more intense coconut flavor, toast your shredded coconut before adding it to the batter or garnishing the cake.
- Don’t skip the chilling step; resting in the fridge helps the frosting firm up, making it easier to slice.
Creative twists
Looking to mix things up? Consider adding spices like cinnamon or nutmeg for a warm flavor twist, or try swapping pecans for walnuts. If you want a tropical flair, experiment by incorporating some banana or mango into the batter as well.
Frequently Asked Questions
What is the prep time for this cake?
The prep time for this Creamy Pineapple Pecan Cake is around 15 minutes, and the baking time is about 30-35 minutes, making it a quick recipe for busy bakers!
Can I substitute the eggs for a vegan alternative?
Absolutely! You can replace each egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
How can I tell when the cake is done baking?
The cake is done when the edges begin to pull away from the pan and a toothpick inserted into the center comes out clean or with just a few crumbs attached.
With this recipe and guide, you’ll be well on your way to impressing friends and family with a delicious dessert that is both easy and baking-friendly. Enjoy your baking adventure!
