Pineapple Pecan Cake
A moist, flavorful pineapple pecan cake featuring tangy pineapple and crunchy pecans, perfect for gatherings, tea time, or as a sweet treat for any occasion.
Ingredients
Instructions
- In a mixing bowl, combine sugar, flour, and baking soda. Mix well.
- Stir in eggs, crushed pineapple with juice, and chopped pecans until well blended.
- Pour the batter into an ungreased 13 x 9 x 2 inch baking pan.
- Bake at 350 degrees Fahrenheit for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
To enhance the flavor of your Pineapple Pecan Cake, consider toasting the pecans before adding them to the batter. This brings out their natural oils and adds depth to the taste. If you want a lighter cake, substitute half of the sugar with a natural sweetener like honey or maple syrup, adjusting the liquid content accordingly. Also, for a fun twist, try adding a teaspoon of vanilla extract for a richer flavor profile.
Serving Suggestions
Serve the Pineapple Pecan Cake with a dollop of whipped cream or a scoop of Homemade Ice Cream (Vanilla Ice Cream) for a delightful dessert experience. It pairs beautifully with a light fruit salad or can be enjoyed as a sweet brunch item alongside coffee. For a complete meal, consider serving it after a hearty dish like Broccoli Topped Potatoes to balance the flavors.
Storage & Reheating
Store any leftover Pineapple Pecan Cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. If you want to keep it longer, wrap individual slices in plastic wrap and freeze for up to three months. To reheat, simply microwave a slice for about 20 seconds or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Pecan Cake contains roughly 287 calories, with 7g protein, 52g carbohydrates, and 7g fat. It is a good source of vitamin C (18% of the Daily Value), iron (15% of the Daily Value), and dietary fiber (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you'll need to crush and juice it first to match the consistency of the canned crushed pineapple. Make sure to measure the equivalent of 20 ounces for the best results.
What should I do if my cake sinks in the middle?
A sinking cake can happen if the batter is overmixed or if there was too much liquid. Ensure you're mixing just until combined, and check your oven temperature for accuracy. Using a toothpick to test doneness helps avoid this issue.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. This will maintain the structure of your Pineapple Pecan Cake while accommodating those with gluten sensitivities. Just make sure that your baking powder is also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).