Pineapple Pecan Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
2 cups all-purpose flour
02 -
1 ½ cups granulated sugar
03 -
1 teaspoon baking soda
04 -
½ teaspoon salt
05 -
2 large eggs
06 -
1 cup brown sugar (topping)
07 -
1 can (20 oz.) crushed pineapple, including juice
08 -
1 cup chopped pecans (topping)
→ Icing Ingredients
09 -
½ cup (1 stick) unsalted butter
10 -
1 cup evaporated milk
11 -
½ cup granulated sugar
12 -
1 teaspoon vanilla extract
# Instructions:
01 -
Turn your oven to 350°F and grease a 9×13-inch pan lightly with oil or non-stick spray so nothing sticks.
02 -
Throw the dry stuff—flour, sugar, baking soda, and salt—into a large bowl. Crack in the eggs and empty the pineapple can (juice included). Mix it all until smooth.
03 -
Fill your prepared pan with the batter and spread it out evenly. On top, sprinkle the brown sugar and chopped pecans until it looks well-covered. Bake for 40 to 45 minutes or until a toothpick pulls out clean from the middle.
04 -
While the cake’s in the oven, melt butter in a saucepan over medium heat with the evaporated milk and sugar. Stir the whole time until it boils, then remove from heat and mix in the vanilla. Set aside.
05 -
Take the cake out of the oven once it’s baked. Use a toothpick to poke little holes all over, then immediately pour the warm icing over it, covering every inch. Let it cool down in the pan.
06 -
When your cake has cooled, cut it into squares and dig in. Each piece is bursting with flavor—sweet, moist, and nutty!
# Notes:
01 -
With its rich, buttery glaze and tender pineapple base, this dish is like a nostalgic bite of comfort.
02 -
Thanks to the pineapple, the cake stays soft and moist, and the pecans bring some crunch to the party.
03 -
Serve it warm if you like it gooey or fridge-chilled for a firmer bite—both are irresistible!