Imagine the aroma of freshly baked cake wafting through your kitchen, hinting at the delicious treat soon to be enjoyed. This recipe for Pineapple Pecan Cake is not just a dessert; it’s a testament to simplicity and flavor combined in a delightful way. Originating from the South, where baking is both a tradition and an art form, this cake holds a special place in many hearts and tables.
For me, baking this cake brings back fond memories of family gatherings and holidays. The anticipation as it bakes, filling the house with its tropical fragrance, reminds me of sunny days and the warmth of loved ones gathered around. The best part? It’s surprisingly easy to make, requiring just a handful of ingredients and a bit of patience as it bakes to perfection.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20 oz can crushed pineapple
Topping
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes
Instructions
Prepare and Preheat: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter, ensuring all sides are well-coated to prevent sticking.
Mix the Cake Batter: In a large mixing bowl, combine the flour, sugar, baking soda, eggs, vanilla extract, and crushed pineapple. Mix thoroughly until all ingredients are well incorporated and the batter is smooth.
Bake the Cake: Pour the cake batter into the prepared baking pan, spreading it evenly. Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Prepare the Topping: While the cake is baking, prepare the decadent topping. In a medium-sized saucepan, combine the butter, sugar, evaporated milk, and vanilla extract. Stirring constantly, bring the mixture to a boil over medium heat.
Add Pecans and Coconut: Once the mixture reaches a boil, stir in the chopped pecans and sweetened coconut flakes. Continue to cook for about 5 minutes, stirring constantly, until the mixture thickens slightly and the pecans and coconut are well combined.
Finish and Serve: After removing the cake from the oven, immediately poke several holes in the cake using the handle of a wooden spoon. This allows the topping to penetrate and infuse every bite with its rich flavors.
Pour the Topping: Carefully pour the warm pecan-coconut topping evenly over the entire surface of the cake. Allow the cake to cool for a few minutes before slicing and serving, ensuring each piece is adorned with a generous portion of the luscious topping.
Variations and Substitutions
This Pineapple Pecan Cake recipe is wonderfully versatile, accommodating various dietary preferences and taste preferences:
Gluten-Free Option: Substitute gluten-free all-purpose flour for regular flour to make this cake gluten-free.
Nut-Free Option: Omit the pecans for a nut-free version of the topping. You can increase the amount of coconut flakes or add another favorite topping like chopped dried fruit.
Healthier Twist: For a healthier version, reduce the amount of sugar used in both the cake and topping. You can also experiment with using natural sweeteners like honey or maple syrup, adjusting quantities to taste.
Fruit Variations: While crushed pineapple adds a delightful sweetness and moisture to the cake, you can explore other fruits such as mashed bananas, applesauce, or even pureed mango for a tropical twist.
Dairy-Free Adaptation: Substitute the evaporated milk with coconut milk or another dairy-free alternative. Ensure the butter used is also dairy-free or use a plant-based spread.
Conclusion
In conclusion, Pineapple Pecan Cake is more than just a dessert—it’s a slice of tradition, warmth, and indulgence. From its humble beginnings to its decadent topping, this cake embodies the joy of baking and sharing flavors that resonate with comfort and celebration. Whether enjoyed fresh out of the oven with a scoop of vanilla ice cream or savored with a morning coffee, each bite is a reminder of simple pleasures and the love that goes into homemade treats.
Next time you’re looking to add a touch of sweetness to your day or bring smiles to your loved ones’ faces, consider baking this Pineapple Pecan Cake. With its straightforward recipe and endless variations, it’s sure to become a favorite in your kitchen, just as it has been in mine. So, gather your ingredients, preheat that oven, and let the baking begin—a delicious adventure awaits!
Do Nothing Tornado Cake
Ingredients
- 2 cups all-purpose flour: Forms the base of the cake providing structure.
- 1 teaspoon baking soda: Helps the cake rise and become fluffy.
- 2 cups granulated sugar: Sweetens the cake batter.
- 2 large eggs: Binds the ingredients and adds richness.
- 1 teaspoon vanilla extract: Adds a warm aromatic flavor to the cake.
- 20 oz can crushed pineapple: Adds moisture and a sweet tropical flavor.
- Topping:
- 1/2 cup salted butter: Adds richness and flavor to the topping.
- 1/2 teaspoon vanilla extract: Enhances the flavor of the topping.
- 2/3 cup evaporated milk: Contributes to the creamy texture of the topping.
- 1 cup granulated sugar: Sweetens the topping.
- 1 cup chopped pecans: Adds crunch and a nutty flavor.
- 1 cup sweetened coconut flakes: Adds texture and sweetness to the topping.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter.
- In a large mixing bowl, combine 2 cups flour, 2 cups sugar, 1 teaspoon baking soda, 2 large eggs, 1 teaspoon vanilla extract, and 20 oz crushed pineapple. Mix thoroughly until smooth.
- Pour the batter into the prepared baking pan and bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the topping. In a medium saucepan, combine 1/2 cup butter, 1 cup sugar, 2/3 cup evaporated milk, and 1/2 teaspoon vanilla extract. Bring to a boil over medium heat, stirring constantly.
- Stir in 1 cup chopped pecans and 1 cup sweetened coconut flakes. Cook for about 5 minutes, stirring constantly until the mixture thickens slightly.
- Remove the cake from the oven and immediately poke several holes in it using the handle of a wooden spoon. Pour the warm pecan-coconut topping evenly over the cake.
- Allow the cake to cool for a few minutes before slicing and serving.
Notes
- Gluten-Free Option: Substitute with gluten-free all-purpose flour.
- Nut-Free Option: Omit the pecans and increase the coconut or add dried fruit.
- Healthier Twist: Reduce sugar or use natural sweeteners like honey or maple syrup.
- Fruit Variations: Substitute pineapple with mashed bananas, applesauce, or pureed mango.
- Dairy-Free Adaptation: Use coconut milk or a dairy-free alternative for the evaporated milk, and a plant-based spread instead of butter.
