Description
This Southern Pineapple Cake is a moist and flavorful dessert combining the sweetness of crushed pineapple with the crunch of pecans and the tropical touch of shredded coconut. Perfect for gatherings and easy to prepare, this classic southern treat is baked to golden perfection and can be topped with cream cheese icing or a warm coconut glaze for added indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice (undrained)
Optional Add-ins
- 1 cup chopped pecans (optional)
- 1/2 cup unsweetened shredded coconut (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent the cake from sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of granulated sugar, 2 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir these ingredients together until evenly mixed.
- Add Wet Ingredients: Stir in the 2 large eggs, 1 teaspoon vanilla extract, and the entire 20-ounce can of crushed pineapple with its juice into the dry ingredients. Mix thoroughly until the batter is well combined and smooth.
- Fold in Optional Ingredients: If using, gently fold in 1 cup chopped pecans and 1/2 cup unsweetened shredded coconut, distributing them evenly through the batter.
- Bake the Cake: Pour the batter into the prepared baking dish and spread it out evenly. Place it in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature. For added indulgence, top with cream cheese icing or pour a warm coconut glaze over the cake while still hot.
Notes
- This cake pairs wonderfully with a simple cream cheese icing or a warm coconut glaze poured over it while still hot to elevate the flavors.
- Toasting the pecans before folding them into the batter adds extra flavor and a delicious nutty aroma.
- You can omit the pecans and coconut for a nut-free or simpler version of the cake.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 32g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
