Think about this combination. Creamy cream cheese frosting studded with fresh pecans. Add to that a dense, moist cake infused with pineapple. What is not to love about this cake?
This pineapple pecan cake, sometimes called the Elvis Presley sheet cake because of his love for a version of it, is full of flavor and fantastic charm. I love the surprise of the pineapple flavor and the sweetness that’s not overwhelming. It makes the perfect cake for an everyday evening, but also works just as well as a cake to serve up to friends and family for a family function.
What’s really nice about this recipe is that it’s easy to make. You don’t have to have a lot of baking experience to really make a professional-quality cake. Most of the ingredients are affordable, and you may have many of them already in your pantry. The kids can even help pull it together.
I like this recipe for lots of reasons, but it’s always been a go-to when I want something that’s special, different, or surprising. Even if people tell you they don’t like pineapple, chances are good this sheet recipe will still be one they enjoy. It’s the type of recipe that melds the flavors together so well and balances the sweetness that it’s easy to love. Serve it simply on its own to impress anyone.
Why
- The bright pineapple flavor makes it a cheery, flavorful cake with lots of surprises.
- The lusciousness of the cream cheese frosting adds a layer of decadence that makes this seem like you’ve spent a lot longer preparing it.
- It’s not too sweet, but definitely a treat the kids will love.
- It’s not expensive to make, and there are some variations you can use to make it a bit more out-of-the-pantry if you want to do so.
Ingredients
Pineapple: The pineapple really does make this cake what it is, but you can replace it with crushed mandarin oranges or other citrus as long as it’s in crushed form.
Cream cheese: Choose a low-fat variety to add a bit more flavor, or go with the whipped version for more of an airy taste and less decadence.
Pecans: You can substitute walnuts for a lower-cost option or, for something really over the top, try a nut variety.
Vanilla: You can replace the vanilla with an almond extract here. Change up the nuts to almonds, too, for a completely new version.
Tips
- Allow the cream cheese and the butter to come to room temperature before you actually use them. That allows it to mix a bit easier and creams up better.
- Add the vanilla to the butter and cream cheese before the pecans. This way, you can keep using the mixer to really incorporate the vanilla before you add the pecans.
- Stir in the pecans. If you use the mixer, they will crumble too much.
- Let the cake stand for a good hour before you add the frosting. You want that pineapple goodness to settle into it well before frosting and for the cake to dry just a bit.
Storage
Store in the baking dish covered for 1 to 2 days on the counter. You can also cover it and place it in the refrigerator to keep for 4 to 5 days. Be sure to keep it tightly covered to avoid flavor transfers. Serve cool if you like for a refreshing dessert on a hot day.
Serving
You really don’t need much more than a glass of milk with this. You can add a sorbet or sherbet on the side to up the game a bit for a more impressive dessert. Homemade whipped cream can also be a great choice.
Faq
Do I have to use white cake mix for this recipe?
If you have a yellow cake mix or another simple option, feel free to incorporate that instead. You don’t want to choose a flavor that may not mesh well with the pineapple, though.
Can I double this recipe?
You definitely can double it, but I like to mix two separately if I need more than one, such as for a birthday party. That allows for better distribution of the ingredients overall.
I don’t like pecans. Do I have to add them?
You don’t have to include pecans or any nuts if you don’t want to. This can be a great pineapple cake without them.
Notes
We love to make this treat during the warmer months because the pineapple tends to be refreshing. It’s so easy to make and so easy to love.
Pineapple Pecan Cake You’ll Crave
Ingredients
- 2 cups All-purpose flour
- 1 ½ cups Granulated white sugar
- 1 tsp. Baking soda
- ½ tsp. Salt
- 2 Large eggs room temperature
- ½ cup Vegetable oil
- 2 Medium bananas completely overripe and mashed
- 1 tsp. Pure vanilla extract
- 1 can 20 oz. Crushed pineapple in juice (do not drain)
- 1 cup Granulated white sugar for the pineapple glaze
- 8 oz. Cream cheese softened to room temperature
- ½ cup Unsalted butter 1 stick, softened to room temperature
- ⅓ cup Creamy peanut butter
- 3 cups Powdered sugar sifted
- 1 cup Pecans chopped and toasted (optional garnish)
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, 1 ½ cups of granulated sugar, baking soda, and salt until completely combined.
- In a separate medium bowl, whisk the whole eggs, vegetable oil, mashed bananas, and vanilla extract together until smooth and unified.
- Pour the wet banana mixture straight into the dry flour bowl. Use a silicone spatula to fold the ingredients together just until the white flour pockets disappear; do not over-mix, as over-handling develops tough gluten grids that will make the cake dense.
- Scrape the batter into your prepared 9×13-inch pan, smoothing the top flat. Bake at 350°F for 28 to 32 minutes, or until the top is golden brown and a toothpick inserted straight into the center comes out clean.
- While the cake is in its final minutes of baking, prepare the hot fruit glaze. Combine the entire undrained can of crushed pineapple (with all its juice) and 1 cup of granulated sugar in a small saucepan over medium heat. Bring to a rolling boil, stirring constantly, and let it bubble for 3 to 4 minutes until the sugar dissolves completely and the mixture thickens slightly.
- Remove the cake from the oven and immediately use the handle of a wooden spoon or a large fork to poke holes across the entire hot surface of the cake, spacing them roughly 1 inch apart.
- Carefully pour the boiling hot pineapple-sugar glaze uniformly over the hot cake, ensuring the crushed fruit and juices filter down into the poked channels. Set the cake aside on a wire rack to cool down completely for at least 1 hour.
- While the cake cools, assemble the decadent frosting. In a large mixing bowl, combine the room-temperature cream cheese, softened butter, and creamy peanut butter. Beat with an electric hand mixer on medium-high speed for 2 to 3 minutes until pale, fluffy, and completely smooth without any lumps.
- Reduce the mixer speed to low and slowly add the sifted powdered sugar in batches, mixing continuously until fully incorporated. Once added, increase the speed to high and beat for 1 additional minute to fully aerate the frosting.
- Spread the peanut butter cream cheese frosting evenly over the completely cooled, pineapple-saturated sheet cake using an offset spatula.
- Scatter the toasted chopped pecans uniformly across the top of the frosting for a beautiful textural contrast. Slice into squares and serve immediately, or store covered in the refrigerator to let the flavors deepen further.
