Description
This Tropical Pineapple & Pecan Wedding Cake is a classic Southern-inspired dessert that surprises everyone who tries it. Made in one pan and bursting with crushed pineapple and toasted pecans, this cake delivers a perfectly moist crumb with a subtle nutty crunch. What truly sets it apart is the technique of spreading cream cheese frosting over the cake while it’s still warm, allowing the frosting to melt slightly and soak into every bite. The result is a tender, flavorful cake that feels indulgent yet simple to prepare.
Who Is This Recipe For?
This recipe is perfect for:
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Home bakers looking for an easy, foolproof dessert
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Beginners who want a one-pan cake with no layers
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Anyone hosting family gatherings, weddings, or potlucks
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Fans of pineapple desserts and nutty cakes
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Bakers who love make-ahead treats that taste better the next day
Why It’s Great
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Extremely moist texture thanks to crushed pineapple and its juice
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No mixer required for the cake batter
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One baking dish, minimal cleanup
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The warm-frosting method creates a naturally infused, rich flavor
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Stays delicious for days, making it ideal for events and leftovers
Ingredients
For the Cake
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2 cups all-purpose flour
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2 cups granulated sugar
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2 large eggs, lightly beaten
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2 teaspoons baking soda
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½ teaspoon salt
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16 oz crushed pineapple (do not drain)
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1 cup finely chopped pecans
For the Cream Cheese Frosting
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16 oz cream cheese, softened
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1 cup unsalted butter, softened
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2 cups powdered sugar, sifted
Kitchen Equipment Needed
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9×13-inch baking pan
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Large mixing bowl
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Whisk or wooden spoon
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Electric mixer (for frosting)
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Measuring cups and spoons
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Rubber spatula
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Toothpick or fork
Instructions
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Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or non-stick spray. -
Mix the Dry Ingredients
In a large bowl, combine the flour, sugar, baking soda, and salt. Stir until evenly mixed. -
Add Wet Ingredients
Add the beaten eggs and crushed pineapple with all its juice. Mix gently until just combined. Fold in the chopped pecans without overmixing. -
Bake the Cake
Pour the batter into the prepared pan and smooth the surface. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. -
Prepare the Frosting
While the cake bakes, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and continue beating until fluffy. -
Frost While Warm
Remove the cake from the oven and poke small holes across the surface using a fork. Immediately spread the frosting over the hot cake, allowing it to gently melt and soak in. -
Cool and Serve
Let the cake cool completely in the pan before slicing. This helps the frosting set and enhances the flavor.
Storage
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Store the cake covered in the refrigerator due to the cream cheese frosting.
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It will keep well for up to 5 days.
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For best flavor and texture, allow slices to sit at room temperature for 10–15 minutes before serving.
FAQ
Can I use fresh pineapple instead of canned?
Canned crushed pineapple is recommended because it provides consistent moisture. Fresh pineapple may change the texture unless finely crushed with juice.
Can I substitute pecans with another nut?
Yes, walnuts work well, or you can omit nuts entirely for a softer texture.
Do I need to refrigerate the cake?
Yes, because of the cream cheese frosting, refrigeration is necessary.
Can this cake be frozen?
The unfrosted cake can be frozen for up to 2 months. Frost after thawing for best results.
Conclusion
This Tropical Pineapple & Pecan Wedding Cake proves that simple ingredients can create an unforgettable dessert. Moist, rich, and incredibly easy to prepare, it’s a recipe you’ll come back to again and again for celebrations or everyday indulgence. Whether served at a special event or enjoyed with coffee the next day, this cake delivers comfort, flavor, and timeless appeal in every slice.
