Pineapple Pecan Cake with Cream Cheese Frosting

This cake is perfect for a potluck, because it can feed a large crowd. Crushed pineapple is added to the simple cake batter, along with chopped pecans. The cream cheese frosting crowns this lovely cake and it has a deliciously tropical flavor– and it’s very moist.

Servings: 12


For the cake:
2 whole eggs
1 1/2 cups sugar
1 20 ounce can crushed pineapple do not drain
2 cups flour
2 teaspoons baking soda
1/2 cup pecans chopped; divided

For the frosting:
1 8 ounce package cream cheese softened
1 3/4 cups powdered sugar
4 tablespoons butter (1/2 stick) softened
1 teaspoon vanilla
1/2 cup pecans chopped


  1. Preheat the oven to 350F. Prepare a 9×13 baking pan with butter and flour(I just Baker’s Joy)
  2. Cream together the eggs and sugar. Add the pineapple, including the juices, until completely combined.
  3. Slowly add the flour and baking soda, until just combined).
  4. Stir in half of the chopped pecans.
  5. Spread into the prepared cake pan and bake for 35 minutes. Insert a long skewer and if some cake crumbs stick to it, it’s ready.
  6. Allow the cake to cool completely before frosting.

For the frosting:

  1. Mix the cream cheese, butter, sugar and vanilla until creamy and smooth. Add the remaining 1/2 cup pecans and spread all over the cooled cake.

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