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Slice of Southern Creamy Pineapple Pecan Cake with pecans on top
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Southern Creamy Pineapple Pecan Cake

A delightful Southern cake featuring sweet pineapples and crunchy pecans baked into a creamy, buttery yellow cake.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Cake, Dessert
Cuisine: Southern
Keyword: Creamy Pineapple Cake, Easy Cake Recipe, Pecan Cake, Pineapple Cake, Southern Dessert
Servings: 12 servings
Calories: 320kcal

Ingredients

Cake Ingredients

  • 1 box yellow cake mix Light and fluffy base for the cake.
  • 15 oz can crushed pineapple, drained Adds moisture and a tropical twist.
  • 1 cup chopped pecans Provides crunch and rich flavor.
  • 1 cup sour cream Enhances richness and moisture.
  • 4 large eggs Vital for structure and binding.
  • 1 cup sugar Balances tanginess and sweetness.
  • 1 teaspoon vanilla extract Infuses warmth and depth.
  • 1/2 cup vegetable oil Ensures moistness and tenderness.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
  • In a large mixing bowl, combine the cake mix, sour cream, eggs, oil, and sugar until smooth and creamy.
  • Gently fold in the crushed pineapple and chopped pecans.
  • Pour the batter into the prepared cake pan and spread it evenly.

Baking

  • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool for 10 minutes in the pan before transferring it to a wire rack.

Serving

  • Serve warm or at room temperature, optionally with ice cream, whipped cream, or caramel sauce.

Notes

Make sure to drain the crushed pineapple well. Let your eggs and sour cream come to room temperature for better texture.