Welcome to our culinary haven, where exquisite flavors blend seamlessly with heartwarming aromas. Today, we’re thrilled to share a delectable recipe that’s bound to become a family favorite: Pineapple Pecan Cake with Cream Cheese Frosting. Whether you’re a seasoned baker or just starting on your gastronomic journey, this recipe promises to tickle your taste buds and leave you yearning for more.
For the Enthusiastic Baker in You
Are you passionate about baking? Do you find joy in crafting delightful treats that not only taste heavenly but also look like edible works of art? If that’s a resounding yes, then this Pineapple Pecan Cake is your canvas. This recipe allows you to channel your creativity, turning simple ingredients into a masterpiece that will impress both your palate and your guests.
The Allure of Pineapple and Pecans
Imagine a symphony of flavors – the tropical sweetness of pineapple harmonizing with the rich, nutty crunch of pecans. This cake strikes the perfect balance between indulgence and refreshment, making it an ideal dessert for any occasion. The natural juices from the canned crushed pineapple infuse the cake with moisture, ensuring every bite is a burst of succulent delight. The chopped pecans not only lend a satisfying crunch but also add a depth of flavor that elevates this cake to gourmet status.
Tips for the Aspiring Pastry Artist
- Perfectly Chopped Pecans: Achieve uniformity by placing your pecans in a resealable plastic bag and gently crushing them with a rolling pin. This technique ensures a consistent nut size for your cake.
- Balancing Sweetness: If you prefer a slightly less sweet cake, you can reduce the amount of sugar in both the cake batter and the cream cheese frosting. Experiment with the levels to find your ideal balance.
- Texture Play: For an extra layer of texture, consider toasting the chopped pecans before adding them to the batter. This imparts a delightful roasted flavor that marries beautifully with the pineapple.
Elevate Your Experience
Pair your Pineapple Pecan Cake with a scoop of creamy vanilla bean ice cream to create a heavenly dessert duo. The cool, velvety ice cream complements the warmth of the cake, resulting in a match made in culinary heaven.
Storing Your Culinary Masterpiece
As much as you’ll be tempted to devour the entire cake in one sitting, if you manage to save some, here’s how to store it. Cover the cake tightly with plastic wrap or place it in an airtight container. Refrigerate to keep it fresh for up to a week. When you’re ready to indulge in another slice, consider warming it slightly in the microwave for a few seconds to restore that just-baked tenderness.
Frequently Asked Questions
1. Can I use fresh pineapple instead of canned?
Absolutely! While canned pineapple offers convenience and retains its natural juices, you can substitute it with fresh pineapple. Simply chop the fresh pineapple into small pieces and include any accumulated juices.
2. Is it possible to make this cake gluten-free?
Indeed, you can! Swap out the all-purpose flour with a gluten-free flour blend. Keep in mind that the texture and flavor may vary slightly, but the cake will still be delightful.
3. Can I freeze Pineapple Pecan Cake?
Certainly! Slice the cake and wrap individual portions tightly in plastic wrap followed by aluminum foil. Place them in a freezer-safe container and freeze for up to three months. Thaw in the refrigerator before enjoying.
Ingredients
- 1 cup chopped Pecans
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp baking soda
- 1 tsp vanilla
- Pinch of salt
- 1 – 20 oz can of crushed pineapple (undrained) in its own juice – not syrup
- Cream Cheese Frosting:
- 1/2 cup butter or 1 stick
- 1 – 8 oz cream cheese, softened
- 1 tsp vanilla
- 1 1/2 cups confectioners’ sugar
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine chopped pecans, all-purpose flour, sugar, eggs, baking soda, vanilla, and a pinch of salt.
Gently fold in the undrained crushed pineapple, along with its juice, until the batter is well mixed.
Pour the batter into a greased 9x13 inch pan.
Bake for 35 – 40 minutes, or until the top is a glorious golden brown.
Cream Cheese Frosting:
In a separate bowl, beat the butter, softened cream cheese, and vanilla together until the mixture achieves a creamy consistency.
Gradually add the confectioners’ sugar and continue mixing until the frosting is velvety smooth.
Bringing It All Together:
As the cake emerges from the oven, let the aroma envelop your senses – a tantalizing hint of what's to come. While the cake is still warm, generously spread the cream cheese frosting over its surface, allowing it to melt slightly and create an irresistible coupling of textures. For a finishing touch, sprinkle chopped pecans on top to enhance both presentation and taste.
The best cake ever