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Tropical Pineapple & Pecan “Wedding” Cake
A moist, nutty, one-pan wonder topped with velvety cream cheese frosting.
This cake is a total sleeper hit. It looks humble, but the combination of crushed pineapple and toasted pecans creates a texture that is incredibly tender and packed with flavor. The secret? Frosting the cake while it’s still warm so that sweet cream cheese goodness seeps into every bite.
🛒 Ingredients
The Cake Base
- Flour: 2 cups all-purpose flour
- Sugar: 2 cups granulated white sugar
- Eggs: 2 large eggs, lightly beaten
- Leavening & Seasoning: 2 tsp baking soda and ½ tsp salt
- Pineapple: 16 oz crushed pineapple (keep that juice!)
- Crunch: 1 cup pecans, finely chopped
The Silky Frosting
- Cream Cheese: 16 oz (2 blocks), softened to room temperature
- Butter: 1 cup (2 sticks) unsalted butter, softened
- Sugar: 2 cups powdered sugar, sifted for smoothness
🥣 Instructions
- Prep the Station: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Mix the Dry Goods: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Combine: Add the eggs and the entire can of crushed pineapple (with the juice). Stir until just combined—be careful not to overmix! Gently fold in those chopped pecans.
- Bake: Pour the batter into your prepared dish. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Whip the Frosting: While the cake is in the oven, beat the cream cheese, softened butter, and powdered sugar together until the mixture is light, fluffy, and completely smooth.
- The “Soak” Method: Once the cake comes out of the oven, use a fork to pierce the surface all over. While the cake is still hot, spread the frosting across the top. The heat will help the frosting settle into the holes, creating an ultra-moist finish.
- Cool & Set: Allow the cake to cool completely in the pan before slicing. This gives the frosting time to set and the flavors to meld.
💡 Pro-Tips for Success
- Toast the Nuts: For extra depth, toast your pecans in a dry pan for 3–5 minutes before chopping them.
- Room Temp is Key: Ensure your cream cheese and butter are truly soft to avoid any lumps in your frosting.
- Storage: Because of the cream cheese, this cake keeps best in the refrigerator. It actually tastes even better on day two!