Southern Creamy Pineapple Pecan Cake
A delightful treat capturing the essence of home, this moist and fluffy cake combines sweet pineapple and crunchy pecans, making it a perfect option for gatherings.
Servings: 8 servings
Calories: 275kcal
Ingredients
Cake Ingredients
- 1 cup crushed pineapple, drained Provides moisture and sweetness.
- 1 cup chopped pecans Adds crunch and flavor.
- 2 cups all-purpose flour The backbone for the cake, ensuring a light texture.
- 1 cup granulated sugar Balances the flavors with sweetness.
- 1/2 cup unsalted butter, softened Adds richness and moisture.
- 1 cup buttermilk Contributes to a tender crumb.
- 2 large eggs Binds the ingredients together.
- 1 teaspoon baking soda Leavening agent for airy texture.
- 1 teaspoon vanilla extract Enhances flavor complexity.
- 1/2 teaspoon salt Balances sweetness and amplifies flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, vanilla extract, and the crushed pineapple.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
- Allow cooling in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use fresh pineapple. Consider toasting the pecans for added flavor.