A delicious Southern-style cake featuring creamy pineapple and crunchy pecans, perfect for any occasion.
Author:Jessica
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:10 servings 1x
Category:Dessert
Method:Baking
Cuisine:Southern
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
1 cup chopped pecans
1/2 cup sour cream
For the frosting:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans (for garnish)
Instructions
Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
Add the softened butter, eggs, vanilla extract, crushed pineapple, chopped pecans, and sour cream to the dry ingredients. Mix on medium speed until well combined, about 2-3 minutes.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the softened butter and cream cheese together in a bowl until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake.
Garnish with additional chopped pecans on top.
Serve immediately or refrigerate for up to 3 days.
Notes
For a lighter version, substitute Greek yogurt for sour cream.
For added flavor, consider adding a teaspoon of cinnamon to the batter.