Creamy Pineapple Pecan Cake

There’s something about a slice of creamy pineapple pecan cake that just makes a day better, especially when it’s topped with that dreamy cream cheese frosting. The crushed pineapple keeps every bite incredibly moist, while the pecans add a nice crunch and warmth from the cinnamon.

This is one of those desserts that looks fancy but honestly comes together without fuss. You’ll have it mixed, baked, and frosted in about an hour, and your kitchen will smell absolutely amazing the whole time.

I love serving this to family because it’s not too heavy, travels well to potlucks, and somehow tastes even better the next day when all those tropical flavors have had time to settle in.

What You'll Need

You probably have most of these pantry staples on hand already. The star here is really the crushed pineapple with its juice, that’s what keeps the cake so tender and flavorful. Everything else just builds on that tropical base.

• All-purpose flour: Forms the structure of the cake and keeps it tender when combined with the wet pineapple mixture.
• Baking soda: Reacts with the pineapple juice to help the cake rise and become light and airy.
• Crushed pineapple with juice: This is the heart of the recipe, don’t drain it. The juice keeps everything moist and adds natural sweetness and flavor.
• Cream cheese and butter: These two make the frosting silky and rich without being heavy or overly sweet.
• Pecans: Toasted nuts add texture and a subtle earthiness that plays beautifully with the tropical fruit.

Creamy Pineapple Pecan Cake: Step by Step

Here’s how to build this beauty step by step.

Step 1: Get Your Oven Ready

Preheat your oven to 350°F and grab a 9×13-inch baking pan. Give it a light spray of non-stick cooking spray so nothing sticks to the bottom or sides.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set this aside, you’ll fold it in later. This step keeps your batter from getting lumpy.

Step 3: Cream Together the Wet Ingredients

In a larger bowl, beat the eggs and sugar together until they’re light and fluffy, about 2 minutes. Pour in the crushed pineapple with all its juice, then the vanilla. Stir gently until combined.

Step 4: Bring It All Together

Fold the dry ingredients into the wet mixture until just combined, don’t overmix. Stir in the chopped pecans, then pour everything into your prepared pan and spread it smooth.

Step 5: Bake Until Golden

Bake for 30 to 40 minutes, until a toothpick poked in the center comes out clean or with just a few crumbs. The cake should be golden on top and smell incredible.

Step 6: Make the Frosting and Finish

While the cake cools completely, beat together the softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Spread it over the cooled cake and top with extra chopped pecans.

Pro Tips for Success

• Use pineapple straight from the can with all the juice, that’s where the moisture and flavor live. Don’t drain it unless you want a dry cake.
• Make sure your cream cheese and butter are at room temperature before frosting, or you’ll end up with lumps.
• Let the cake cool all the way down before frosting it, or the frosting will melt and slide right off.
• This cake tastes even better the next day, so feel free to bake it ahead and frost it when you’re ready.
• If your cake seems to be browning too fast on top, loosely tent it with foil for the last 10 minutes of baking.

Good to Know

One slice contains roughly 400-450 calories, depending on frosting thickness and portion size.

Why You'll Love This Recipe

• Super moist thanks to the pineapple juice baked right into the batter.
• The cream cheese frosting strikes the perfect balance between rich and not-too-sweet.
• Warm cinnamon and toasted pecans give it a cozy, homemade feel.
• Comes together quickly, less than an hour from start to finish.
• Stores beautifully in the fridge and tastes even better after a day or two.

Perfect Pairings

• Serve it as-is with a cup of coffee or tea for an afternoon pick-me-up.
• Add a dollop of whipped cream on top for extra indulgence.
• Pair it with a scoop of vanilla ice cream for a warm-weather dessert.
• Cut it into small squares and bring it to a potluck, it travels beautifully and always disappears first.
• More Comfort Food to round out the menu

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

You can, but you’ll need to crush it finely and make sure to use the juice. Canned pineapple is more convenient and gives you consistent moisture and sweetness, so it’s my go-to for this recipe.

What if my frosting looks grainy or lumpy?

This usually means your cream cheese or butter wasn’t soft enough. Let both sit at room temperature for 30 minutes, then beat them together first before adding the powdered sugar.

How far ahead can I make this cake?

You can bake it a day or two before serving, just keep it covered in the fridge. Frost it a few hours before serving so the frosting stays fresh and pretty on top.

Why is my cake sinking in the middle?

This usually means the oven temperature was too high or the cake didn’t bake long enough. Use an oven thermometer to check your temperature, and always test with a toothpick before pulling it out.

Tools for This Recipe

• 9×13-inch baking pan
• Mixing bowls
• Whisk
• Electric mixer
• Rubber spatula
• Toothpick

More Easy Recipes

• Upside-Down Caramel Apple Cake
• Creamy Corn Casserole with Cornbread
• Butterscotch Toffee Poke Cake

You might also like: Coconut Cream Pie – A Classic Favorite, Homemade Baked Beans – Southern Style, Butterscotch Toffee Poke Cake.

Angela

Creamy Pineapple Pecan Cake

A wonderfully moist tropical cake loaded with crushed pineapple, pecans, and warm cinnamon, topped with silky cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• 2 large eggs (at room temperature)
• 1 1/2 cups granulated sugar
• 1 20- ounce can crushed pineapple with juice
• 1 tsp vanilla extract
• 2/3 cup chopped pecans (plus more for topping.)
• ½ cup 1 stick butter, at room temperature
• 8 ounce cream cheese (at room temperature)
• 2 cups powdered sugar
• 2 tsp vanilla extract.

Equipment

• 9x13-inch baking pan
• Mixing bowls
• Whisk
• Electric mixer
• Rubber spatula
• Toothpick

Method

 

1. Preheat the oven to 350°F.
2. Grease a 9x13-inch baking pan with non-stick cooking spray. Set aside.
3. In a bowl, mix together the dry ingredients except for sugar (all-purpose flour, baking soda, cinnamon, and salt). Set aside.
4. In another bowl, beat together the eggs and sugar. When combined, mix in the crushed pineapple with juice and vanilla extract. Then, stir in chopped pecans and the dry ingredients.
5. Pour the pecan cake batter into the prepared baking pan. Spread evenly with a rubber spatula. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from the oven and let the pineapple cake cool completely in the baking pan
7. While the cake is cooling, prepare the frosting. In a mixing bowl, mix together the softened cream cheese, butter, vanilla extract, and powdered sugar until completely combined. Spread over the cooled cake. Sprinkle ⅓ cup of chopped pecans on top. Enjoy!

Notes

This cake tastes even better the day after baking. Store covered in the refrigerator for up to 4 days.