Southern Creamy Pineapple Pecan Cake
Ingredients
For the Cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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2 large eggs
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1 teaspoon baking soda
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1 teaspoon vanilla extract
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1 (20 oz) can crushed pineapple with juice (do not drain)
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1 cup chopped pecans
For the Creamy Frosting:
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½ cup unsalted butter (1 stick)
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1 cup granulated sugar
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¾ cup evaporated milk (or whole milk)
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2 large egg yolks
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1 teaspoon vanilla extract
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1 cup shredded coconut (optional)
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½ cup chopped pecans
Instructions
1. Make the Cake Batter
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a large bowl, mix flour, sugar, eggs, baking soda, vanilla, and crushed pineapple (with juice) until combined.
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Stir in chopped pecans. Pour into prepared pan.
2. Bake
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Bake for 35–40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
3. Prepare the Creamy Frosting
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In a saucepan, combine butter, sugar, evaporated milk, and egg yolks.
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Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
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Remove from heat and stir in vanilla, coconut (if using), and pecans. Let cool slightly.
4. Frost the Cake
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Spread warm frosting over the cooled cake. Allow it to set before slicing.
Tips
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For extra flavor, toast the pecans before adding to the batter or frosting.
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Can be made a day ahead — flavors improve overnight.
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Serve chilled or at room temperature.