@tastyrecipiesanddishes: Creamy Pineapple Pecan Cake This is a Southern-style from-scratch cake. No box mix, stays super moist because of the crushed pineapple. Ingredients For the Cake: 2 cups all-purpose flour 1 1/2 cups granulated sugar 2 tsp baking soda 1/2 tsp salt 2 large eggs 1 tsp vanilla extract 1 (20 oz) can crushed pineapple, with juice - don't drain it 1 cup chopped pecans, plus extra for topping 1/2 cup vegetable oil or melted butter For the Creamy Cream Cheese Frosting: 1 (8 oz) block cream cheese, softened 1/2 cup (1 stick) unsalted butter, softened 3 1/2 cups powdered sugar 1 tsp vanilla extract 2-3 tbsp heavy cream or pineapple juice, to thin for that drip Pinch of salt Instructions 1. Make the cake: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. In a large bowl, whisk flour, sugar, baking soda, and salt. Add eggs, vanilla, crushed pineapple with its juice, and oil. Mix until just combined — don't overmix. Fold in 1 cup chopped pecans. Pour into pan and bake 35-42 minutes, until a toothpick comes out with moist crumbs. The cake will be golden and dense. Let cool completely in pan for 15 minutes, then on a wire rack. This cake is fragile when warm. 2. Make the frosting: Beat cream cheese and butter together until fluffy, about 2 minutes. Add powdered sugar 1 cup at a time, then vanilla and salt. Add heavy cream 1 tbsp at a time until it's thick but spreadable and will slowly drip. 3. Assemble like the photo: Frost the top thick, letting it naturally drip over the edges. Don't frost the sides perfectly — that rustic drip is the look. Immediately sprinkle with toasted pecans — use a mix of whole halves on top and roughly chopped pieces so you get that texture from the photo. Slice and serve on a white plate. For the background shot, keep the rest of the cake on a wooden board with a slice removed. Toast your pecans at 350°F for 6-7 minutes before topping — gives you that deep brown color. Don't drain the pineapple — the juice is what makes the crumb ultra-moist and shows those yellow chunks inside. Chill 20 minutes after frosting if you want the drip to set like in the second photo I made for you. #dessert #whatsfordinner #foodie

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Thursday 08 October 2026 12:39:42 GMT