Easy Pineapple Pecan Cake

A delightful cake that combines moist pineapple and crunchy pecans, perfect for sharing with friends and family.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour Substitute with gluten-free mix for gluten-free version.
1.5 cups sugar Brown sugar works well too.
1 teaspoon baking soda
0.5 teaspoon baking powder
0.5 teaspoon salt

Wet Ingredients

1 cup unsweetened crushed pineapple Make sure to drain well.
1 cup vegetable oil Or use melted coconut oil for a twist.
4 large eggs
1 teaspoon vanilla extract

Nuts

1 cup chopped pecans Walnuts can be used as a substitute.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. Mix until well blended.
In another bowl, stir together crushed pineapple, oil, eggs, and vanilla extract.

Mixing

Gently fold the wet ingredients into the dry until just combined, being careful not to overmix.
Add the chopped pecans and gently mix them in.

Baking

Grease and flour a 9x13 inch baking dish or line it with parchment paper.
Pour in the batter and smooth out the top.
Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cooling

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 48gProtein: 6gFat: 15gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 25g

Notes

Decorate with powdered sugar, whipped cream, or ice cream as desired. Store in an airtight container for 3-4 days at room temperature or a week in the fridge. Can be frozen for up to 3 months.

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