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Pineapple Pecan Cake

Pineapple Pecan Cake is a delightful dessert that combines the sweet, tropical flavor of crushed pineapple with the rich crunch of toasted pecans. This easy-to-make cake is perfect for any occasion, whether it’s a family gathering or a cozy night in. With each slice, you’ll experience a symphony of flavors that brighten your day. Serve it warm with whipped cream or fresh fruit for an extra special treat.

  • Total Time: 50 minutes
  • Yield: Serves approximately 10 slices 1x

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • 1 cup canned crushed pineapple (drained)
  • ½ cup chopped pecans (toasted if desired)
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, and sugar.
  3. In another bowl, mix crushed pineapple, vegetable oil, eggs, and vanilla until well combined.
  4. Gradually add the dry ingredients to the wet mixture while stirring gently until just combined. Fold in chopped pecans.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 288
  • Sugar: 21g
  • Sodium: 165mg
  • Fat: 15g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 31mg

Keywords: - For extra flavor, use fresh pineapple juice instead of syrup-packed pineapple. - Feel free to substitute pecans with walnuts or add shredded coconut for added texture. - Store leftovers in an airtight container at room temperature for up to three days.