Pineapple Pecan Cream Cake is a true celebration of texture, flavor, and freshness. This layered dessert combines the bright acidity of pineapple with the buttery depth of toasted pecans, all enveloped in a cloud of cream and rich cake. Each slice offers contrast: moist cake crumb meets chewy fruit, nutty crunch balances silky filling, and the sweet glaze ribbons across the top for a final touch of elegance.
Whether served for summer gatherings, special occasions, or as a midweek indulgence, this cake stands out for both its stunning visual appeal and its balanced tropical-sweet flavor. It starts with a soft, buttery cake base that folds in crushed pineapple for moisture and flavor. A cream cheese–based filling adds velvety richness, while the pecan exterior gives every bite a satisfying snap. Topped with whipped cream swirls and a drizzle of white icing, it’s a dessert that feels celebratory yet wholesome.
🧺 INGREDIENTS:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup crushed pineapple, drained
For the Filling:
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
For Assembly & Garnish:
- 1 cup chopped pecans
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ cup white chocolate, melted
- Extra pecan halves and whipped cream for decoration
👨🍳 INSTRUCTIONS:
1. Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round pans. In a bowl, whisk flour, baking powder, baking soda, and salt. In another large bowl, cream butter and both sugars until fluffy. Add eggs one at a time, then mix in vanilla and sour cream. Fold in crushed pineapple and the dry mixture. Divide into pans and bake for 25–30 minutes. Let cool completely.
2. Make the Cream Filling
Beat cream cheese until smooth. Add sour cream, powdered sugar, lemon juice, and vanilla extract. Blend until creamy and chill for 15 minutes.
3. Whip the Cream
Whip heavy cream with powdered sugar until stiff peaks form. You’ll use this both for decoration and for folding gently into the filling if you want a fluffier texture.
4. Toast the Pecans
In a dry skillet, toast chopped pecans over medium heat for 5 minutes until fragrant. Cool completely.
5. Assemble the Cake
Place one cake layer on a board. Spread a generous amount of cream filling. Sprinkle with toasted pecans and press gently. Add second layer and repeat filling coverage on top. Coat sides with remaining filling and press pecans into the sides to form a crunchy exterior.
6. Garnish & Glaze
Drizzle melted white chocolate across the top. Pipe whipped cream swirls and place pecan halves decoratively. Chill for 1 hour to firm up.
🍴 Tips & Twists:
- Use fresh pineapple pieces instead of crushed for juicy bursts in the batter.
- Add a pinch of cinnamon or cardamom to the filling for depth.
- For an ultra-moist version, brush layers with pineapple juice before filling.
- Garnish with edible flowers for a vibrant finish.