Southern Creamy Pineapple Pecan Cake Recipe

Southern Creamy Pineapple Pecan Cake

This Southern Creamy Pineapple Pecan Cake is a chilled, syrup-soaked dessert that blends sweet pineapple, rich cream cheese frosting, and crunchy toasted pecans. It’s an easy make-ahead cake that tastes even better the next day.

Why You’ll Love This Cake

• Ultra moist thanks to pineapple syrup
• Simple ingredients with big Southern flavor
• Perfect for holidays, potlucks, and family gatherings
• Best served chilled for maximum creaminess

Ingredients

For the Cake

• 1 box white cake mix
• Eggs, oil, and water as directed on the box
• ½ cup pineapple juice (replace part of the water)

Pineapple Syrup

• 1 can (8 oz) crushed pineapple, with juice
• 1 cup granulated sugar

Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Topping

• ½ cup toasted chopped pecans

Instructions

1. Preheat oven to 175°C (350°F). Grease a 9×13-inch baking pan.
2. Prepare cake mix according to package instructions, replacing half the water with pineapple juice.
3. Pour batter into the pan and bake for 28–32 minutes until golden.
4. Meanwhile, cook pineapple and sugar in a saucepan until boiling. Simmer 5 minutes.
5. Poke holes in the warm cake and slowly pour the hot syrup over it.
6. Cool completely for about 2 hours.
7. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla.
8. Spread frosting evenly and top with toasted pecans.
9. Refrigerate at least 1 hour before serving.

Storage Tips

Keep refrigerated for up to 5 days. This cake can also be frozen in individual slices for up to 2 months.