The next time you are invited to a potluck, I’ve got you covered. Sign up to bring dessert and bake this cake. You won’t be sorry. This pineapple cake is super easy and super fast to make. It’s moist, and has the perfect balance of pineapple flavor and pecans. The Pecan Cream Cheese frosting is the perfect finish. This cake feeds a crowd and I’m pretty sure you’ll see some folks coming back for seconds.
This cake! There are memories from long, long ago when I first sliced into this cake recipe at a company potluck. Honestly, I had forgotten all about it until a high school friend of mine asked me if I still had that recipe.
Why, yes I do! I recall that a group of us, who worked there, printed a recipe cookbook by asking employees to submit their recipes. Bingo! I still have that spiral bound cookbook and there it was!
So, I sent her the recipe and I just couldn’t leave it at that. It’s been 40 years, I’m guessing, since I last had a slice of this. I mean, there was the recipe right before my eyes and I just had to know… was it really worth baking again? So, I decided to make that very cake again. I need to know if my memories were still intact (sometimes I wonder…LOL).
The cake could not be easier to make, though I edited the instructions so that they were easier without using stand mixer. It was super simple! The cake was mixed, baked and cooling in about 45 minutes.
The cake was completely cool in about an hour, so I made the frosting in the meantime.
Cream cheese frosting is irresistible and adding chopped pecans ups the ante– at least I think so! It was hard for me to not to keep tasting the frosting, so I practiced restraint and slathered it onto the cake. All of it! Done and done!
After dinner, I dug out the first slice. The cake sure does look moist! This was it…
So, here we go… is it as good as I remembered it to be?
TASTING NOTES: queue eye roll… mmm, mmm, mmm! Yes, indeed! In a way, this reminds me of Pineapple Upside Cake (minus the brown sugar). The pecans are a perfect pairing to the pineapple. I’m so glad that my friend reminded me of this cake. It was so good, that I saw my husband going in for seconds. I confess, so did I! We have monthly potlucks at my school and I am definitely going to sign up for dessert for the next one. Not only is this easy, it’s a winner!
Pineapple-Pecan Cake with Cream Cheese Frosting
Ingredients
For the cake:
- 2 whole eggs
- 1 1/2 cups sugar
- 1 20 ounce can crushed pineapple do not drain
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 cup pecans chopped; divided
For the frosting:
- 1 8 ounce package cream cheese softened
- 1 3/4 cups powdered sugar
- 4 tablespoons butter (1/2 stick) softened
- 1 teaspoon vanilla
- 1/2 cup pecans chopped
Instructions
- Preheat the oven to 350F. Prepare a 9×13 baking pan with butter and flour(I just Baker’s Joy)
- Cream together the eggs and sugar. Add the pineapple, including the juices, until completely combined.
- Slowly add the flour and baking soda, until just combined).
- Stir in half of the chopped pecans.
- Spread into the prepared cake pan and bake for 35 minutes. Insert a long skewer and if some cake crumbs stick to it, it’s ready.
- Allow the cake to cool completely before frosting.
For the frosting:
- Mix the cream cheese, butter, sugar and vanilla until creamy and smooth. Add the remaining 1/2 cup pecans and spread all over the cooled cake.
I think I just decided what I’m taking to the family Easter get-together! 😉
Perfect! That’s what I’m making too!
I needed to make something today! It’s in the oven baking and the frosting is done ! So easy!!! Can’t wait to serve guests tomorrow ! Thanks💛
I do hope you like it please let me know.
Since I am that high school friend you talk about, i just want you to know that i made it today for a potluck and it was a huge hit. Making that cookbook was a blast and i hope i find mine soon. There was a few great recipes in there. A Chile verde one that I recall or maybe it was green chili enchiladas. I have lots of green chilis in my freezer from or trip to New Mexico a few months ago. Mmmmm! Thanks DA!
Love it Val! We had some good times. Let me
Know if you need any more recipes!
This is like Preacher Cake which has the addition of coconut in it. I know I will like this. Thanks. And cream cheese frosting!
That sounds interesting, because I love coconut. Thanks for stopping by.
Made this cake, following every step, not what I seen in the picture, the cake was very dry and dense, the icing was great, waste of time,
I’m sorry you feel that you wasted your time. I post recipes that really work, and I can assure you that this cake turned out moist. Maybe you over baked it? Sorry you were disappointed.
I have been looking for a recipe for pineapple cake and found this. Sounds great. Will try very soon. Thanks
What type of flour is used in this cake?
Unless otherwise stated, it’s all-purpose (regular) flour. I’ll edit the recipe.
No oil? I make this same recipe, but it calls for oil.
I went back to the cookbook where I got the recipe (circa 1975). Nope, oil isn’t in the recipe. I have no doubt that would make for a really moist cake. How much oil do you add? I might try that version!
I’ve been making this cake for 30+ years! I got the recipe from a coworker at my very first ‘real’ grownup job, only it’s baked in a sheet pan for 25-30 minutes and you spread the frosting on while still warm. Delicious!
Funny, that’s how I discovered this recipe as well! It’s so easy, and it’s always a crowd pleaser.
Hi. Just made this recipe. It’s a great cake, but it’s kinda close to a carrot cake that I make, and I find that I’m missing that carrot cake – which, of course has grated carrots and some spices. It came out well though. Thank you.
I added some sweetened coconut to the batter. Yummy
What a terrific idea! I’ll try that, too, next time I bake this. Thanks!