Southern Pineapple Cake
This Pineapple Cake Recipe with Cream Cheese Frosting is a pineapple lover's dream, combining pineapple, coconut, and pecan tastes. This rich, delicious single-layer cake features a simple cream cheese frosting flavored with pineapple juice and topped with toasted coconut and nuts. It exudes summer in every mouthful and is ideal for graduations, pool parties, patio get-togethers, and baby showers.
Yield: 15
Materials
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp. baking soda
- 2 large eggs
- 1 tsp. vanilla
- 1 – 20 oz can Dole crushed pineapple with juice
- For the Topping:
- 1/2 cup butter
- 2/3 cup evaporated milk
- 1/2 tsp vanilla
- 1 cup sugar
- 1 cup chopped pecans or walnuts
- 1 cup coconut flakes
Instructions
- Preheat oven to 350 degrees.
- Grease or spray with baking spray a 13 x 9-inch baking dish. In a large bowl, mix together flour, sugar, baking soda, eggs, vanilla, and crushed pineapple (with juice) until well combined.
- Pour batter into prepared pan and bake for 40-45 minutes or until golden brown.
- While cake is baking, heat butter, evaporated milk, vanilla, and sugar in a medium-sized saucepan until it begins to boil over medium-high heat.
- Stir in pecans or walnuts and coconut and continue cooking on medium heat about 5 minutes, stirring constantly. The mixture will thicken slightly.
- Remove baked cake from oven and poke holes all over the top using a wooden chopstick or the tines of a large serving fork.
- Spread topping evenly over the top of the warm cake and let cool.