Creamy Pineapple Pecan Cake

This Creamy Pineapple Pecan Cake is a luscious dessert that combines the tropical sweetness of pineapple with the rich, nutty flavor of pecans. The cake features a moist, buttery texture with a creamy pineapple filling and is topped with a crunchy pecan streusel. Perfect for any occasion, this cake will impress with its delightful flavors and elegant presentation.

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 cup crushed pineapple, drained
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

For the Pineapple Filling:

• 1 cup crushed pineapple, drained
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Pecan Streusel:

• ½ cup chopped pecans
• ¼ cup brown sugar
• ¼ cup all-purpose flour
• 2 tablespoons unsalted butter, melted

For the Creamy Frosting:

• 1 cup heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup cream cheese, softened

Instructions

1. Prepare the Cake:
   1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
   2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
   4. Gradually add the dry ingredients to the butter mixture, alternating with the crushed pineapple. Mix until just combined.
   5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
2. Make the Pineapple Filling:
   1. In a small saucepan, combine the crushed pineapple, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent. Remove from heat and let cool.
3. Prepare the Pecan Streusel:
   1. In a small bowl, combine the chopped pecans, brown sugar, flour, and melted butter. Mix until the ingredients are well combined and resemble coarse crumbs.
4. Make the Creamy Frosting:
   1. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   2. In another bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese until well combined.
5. Assemble the Cake:
   1. Once the cake has cooled, slice it in half horizontally to create two layers.
   2. Spread the pineapple filling evenly over the bottom layer of the cake. Place the second layer on top.
   3. Frost the entire cake with the creamy frosting, smoothing it out with a spatula.
   4. Sprinkle the pecan streusel over the top of the cake.
6. Serve:
   1. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
   2. Slice and enjoy this creamy, tropical treat!

This cake is a delightful fusion of flavors and textures, perfect for any special occasion or just a sweet treat for yourself!