Creamy Pineapple Pecan Cake – A Lusciously Moist and Flavorful Delight

1. Preheat the Oven:

   • Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan.

2. Mix the Dry Ingredients:

   • In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.

3. Incorporate Wet Ingredients:

   • Add the eggs, vanilla extract, and crushed pineapple (including juice). Mix until fully combined.

4. Fold in Pecans:

   • Gently fold in the chopped pecans to evenly distribute throughout the batter.

5. Bake the Cake:

   • Pour the batter into the greased pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cake cool completely before frosting.

Making the Creamy Frosting:

6. Beat the Cream Cheese and Butter:

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

7. Add the Sweetness:

   • Gradually add the powdered sugar and vanilla extract, beating until fluffy and well incorporated.

8. Frost the Cake:

   • Spread the frosting evenly over the cooled cake.

9. Garnish with Pecans:

   • Sprinkle the top with additional chopped pecans for extra crunch and visual appeal.

Serving and Storage Tips:

• Best Served Chilled: The cake tastes even better after a few hours in the refrigerator.
• Storage: Keep the cake refrigerated in an airtight container for up to 5 days.
• Freezing Option: You can freeze the unfrosted cake for up to 3 months and frost it after thawing.

Variations:

• Coconut Twist: Add ½ cup shredded coconut to the batter for extra tropical flavor.
• Extra Moisture: Swap ½ cup of the sugar for brown sugar for a deeper caramelized taste.
• Nut-Free Version: Omit the pecans if needed, or replace them with toasted coconut.

FAQ:

1. Can I make this into cupcakes?

• Yes! Simply bake in a lined muffin tin for 18–22 minutes at 350°F (175°C).

2. Can I use fresh pineapple instead of canned?

• Yes, but you’ll need to blend or finely crush it and include its juices.

3. How do I prevent a dense cake?

• Be careful not to overmix the batter—stir just until combined for the best texture.