Creamy Pineapple Pecan Cake: A Tropical Delight with a Crunchy Twist

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
3. Add eggs, vanilla extract, and crushed pineapple with juice. Stir until well combined.
4. Fold in the chopped pecans.

Step 2: Bake the Cake

1. Pour the batter into the greased baking pan and spread evenly.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool completely before frosting.

Step 3: Make the Creamy Frosting

1. In a mixing bowl, beat cream cheese and butter until smooth.
2. Gradually add powdered sugar and beat until fluffy.
3. Mix in vanilla extract.

Step 4: Assemble and Serve

1. Spread the frosting evenly over the cooled cake.
2. Sprinkle with chopped pecans for garnish.
3. Slice and enjoy!

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Serving and Storage Tips

• Serving: This cake is best served slightly chilled or at room temperature.
• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze unfrosted cake layers for up to 3 months. Thaw before frosting and serving.

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Variants

• Vegan Version: Use flax eggs and dairy-free cream cheese/butter.
• Healthier Twist: Swap sugar for coconut sugar or maple syrup, and use whole wheat flour.
• Extra Tropical Flavor: Add shredded coconut to the batter or as a topping.
• Nut-Free Option: Skip pecans or replace them with sunflower seeds.

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FAQ

1. Can I use fresh pineapple instead of canned?

Yes! Blend fresh pineapple to a crushed consistency and use it with its natural juice.

2. Can I make this cake without eggs?

Yes! Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) or a commercial egg replacer.

3. How do I prevent the cake from being too dense?

Avoid overmixing the batter and make sure your baking soda is fresh.

4. What frosting alternatives can I use?

Try a whipped coconut cream frosting or a Greek yogurt-based topping for a lighter option.