This tropical treat combines the sweet juiciness of pineapple with a delightful crunch from toasted nuts, creating the perfect balance of flavors. It's an easy-to-make cake that’s sure to brighten up any dessert table.
Prep Time10 min
Cook Time30 min
Total Time40 min
Difficulty
Medium
Quick Kitchen Tips
Use fresh pineapple for the best flavor and moisture.
Toast the nuts lightly before adding them to enhance their crunch and aroma.
Make sure not to overmix the batter to keep the cake tender and soft.
Ingredients
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Why This Dish Is Worth Trying
This cake combines the sweet, tangy flavor of pineapple with the rich crunch of nuts, creating a perfect balance of textures and tastes. It’s moist, flavorful, and has a tropical twist that makes it stand out from ordinary cakes.
Directions
Lightly heat your oven to 350°F (175°C) and lightly grease a 9x9-inch square baking pan. In a large bowl, combine the pineapple, flour, sugar, eggs, baking soda, and vanilla extract. Use an electric mixer to blend everything together on medium speed for about a minute, until it’s well mixed. Pour the batter into your prepared pan and pop it in the oven. It should bake for around 30 to 40 minutes — you’ll know it’s done when a toothpick inserted in the center comes out clean. Once it’s out of the oven, let the cake cool for about 20 minutes while you whip up the icing. To make the frosting, beat together cream cheese and butter until smooth, then add powdered sugar, chopped pecans, and vanilla extract. Mix it all until combined, spread the icing over the warm cake, and if you’re not serving it right away, pop it in the fridge to keep it fresh.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
What To Serve With This Dish
Serve the cake slightly warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh pineapple slices or a sprinkle of chopped nuts on top can add a nice finishing touch.
How To Preserve This Dish
Store the cake in an airtight container at room temperature for up to two days. For longer freshness, keep it in the refrigerator for up to a week. You can also freeze slices individually wrapped for up to three months.
Frequently Asked Questions
Can I use fresh pineapple instead of canned crushed pineapple?
Yes, you can use fresh crushed pineapple, but make sure to include the juice for moisture.
How do I know when the cake is fully baked?
Insert a toothpick in the center; if it comes out clean, the cake is done.
Can I substitute pecans with another type of nut?
Absolutely, walnuts or almonds work well as a substitute.
Should the cake be completely cool before adding the frosting?
It’s best to frost the cake while it’s still warm to help the icing spread easily.
How long can I store the cake in the refrigerator?
The cake will stay fresh for up to 3-4 days when refrigerated.
Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend instead of regular flour.
Is it necessary to grease the pan before baking?
Yes, greasing prevents the cake from sticking to the pan.
Can I freeze the cake after baking?
Yes, freeze the unfrosted cake wrapped tightly; thaw before frosting and serving.
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