Pineapple Pecan Cream Cheese Cake
Ingredients
2 cups all-purpose flour
1½ cups granulated sugar
1/2 cup butter, softened
8 oz cream cheese, softened
3 large eggs
1 cup crushed pineapple, well drained
1/2 cup chopped pecans
1 teaspoon vanilla extract
Instructions
1. Prep
Preheat your oven to 175°C (350°F)
Grease and flour a 9×13-inch baking pan (or similar size)
2. Cream the Base
In a large bowl, beat together:
butter
cream cheese
sugar
Mix until smooth, creamy, and fluffy (about 2–3 minutes)
3. Add Eggs & Vanilla
Add eggs one at a time, mixing well after each addition
Stir in the vanilla extract
4. Combine Dry Ingredients
Gradually add the flour to the mixture
Mix just until combined (don’t overmix)
5. Fold in Good Stuff
Gently fold in:
crushed pineapple
chopped pecans
6. Bake
Pour batter into prepared pan and spread evenly
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean
7. Cool
Let the cake cool completely before slicing
Optional Cream Cheese Glaze (Highly Recommended!)
Ingredients:
4 oz cream cheese (softened)
1 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla
Instructions:
Beat everything together until smooth
Drizzle over cooled cake
Tips for Best Results
Drain pineapple well to avoid a soggy cake
Toast the pecans lightly for extra flavor
This cake tastes even better the next day after chilling
