Description

This moist and flavorful sheet cake is loaded with crushed pineapple, warm spices, and chopped pecans, then topped with creamy cream cheese frosting — a true Southern classic.

Ingredients

For the Cake:

2 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

2 large eggs, room temperature

1½ cups granulated sugar

1 (20-ounce) can crushed pineapple (with juice)

1 teaspoon vanilla extract

⅔ cup chopped pecans (plus more for topping)

For the Cream Cheese Frosting:

½ cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

2 cups powdered sugar

2 teaspoons vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

In a large bowl, beat the eggs and sugar until fully combined.

Stir in crushed pineapple (with juice) and vanilla extract.

Add the dry ingredients to the wet mixture and stir just until combined.

Fold in chopped pecans.

Pour the batter into the prepared pan and spread evenly.

Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.

Allow cake to cool completely in the pan.

For the frosting: beat butter and cream cheese until smooth. Add powdered sugar and vanilla; beat until creamy.

Spread frosting over cooled cake and garnish with extra chopped pecans.

Notes

Substitute walnuts for pecans if desired.

Mix in ½ cup shredded coconut or raisins for added texture.

Add a pinch of nutmeg or allspice for extra warmth.

Prep Time: 10 minutes
Cook Time: 30–40 minutes
Category: Dessert
Method: Baked
Cuisine: American