Southern Creamy Pineapple Pecan Cake With Lime Infused Cream Cheese Frosting

Get ready to experience a slice of Southern heaven with this incredibly moist and flavorful Pineapple Pecan Cake! This isn’t just any cake; it’s a creamy, dreamy delight infused with the bright zest of lime and the satisfying crunch of pecans. This Southern Creamy Pineapple Pecan Cake with Lime-Infused Cream Cheese Frosting is perfect for special occasions, family gatherings, or simply when you need a little bit of comfort in every bite. We’ve taken a classic recipe and elevated it with a tangy lime twist that will leave you wanting more. Let’s dive into the ingredients you’ll need to create this masterpiece!

Ingredients You’ll Need

• All-Purpose Flour (250g / 2 cups): The foundation of our cake, providing structure. We recommend using a good quality all-purpose flour, measured correctly (spooned and leveled) for the best results.
• Baking Powder (10g / 2 tsp): A leavening agent that helps the cake rise, creating a light and airy texture. Ensure your baking powder is fresh for optimal performance.
• Baking Soda (2.5g / ½ tsp): Another leavening agent, baking soda reacts with the acidity in the coconut milk and pineapple to provide extra lift.
• Salt (1.5g / ¼ tsp): Enhances the flavors of all the other ingredients and balances the sweetness. A pinch of salt is crucial for a well-rounded taste.
• Unsalted Butter (115g / ½ cup, softened): Provides richness, tenderness, and flavor. Make sure the butter is properly softened – not melted – for easy creaming.
• Granulated Sugar (200g / 1 cup): Sweetens the cake and contributes to its moist texture.
• Large Eggs (3): Bind the ingredients together, add richness, and contribute to the cake’s structure. Use large eggs at room temperature for better emulsification.
• Alcohol-Free Vanilla Extract (5ml / 1 tsp): Enhances the overall flavor profile, adding a warm and inviting aroma.
• Canned Coconut Milk (120ml / ½ cup): Adds moisture, a subtle coconut flavor, and contributes to the cake’s creamy texture. Full-fat coconut milk is recommended for the best results.
• Crushed Pineapple (180g / ¾ cup, well drained): Provides sweetness, moisture, and a delightful tropical flavor. Be sure to drain the pineapple thoroughly to prevent a soggy cake.
• Pecans (70g / ½ cup chopped, plus 30g / ¼ cup for topping): Adds a delightful crunch and nutty flavor. Toasting the pecans before chopping enhances their flavor even further.
• Lime Zest (2g / 1 tsp, plus 30ml / 2 tbsp lime juice for frosting): Brightens the flavor profile with a zesty citrus note. Use a microplane to zest the lime, avoiding the bitter white pith.
• Cream Cheese (225g / 8 oz, softened): The base of our luscious frosting, providing a tangy and creamy flavor. Full-fat cream cheese is essential for a stable and flavorful frosting.
• Powdered Sugar (250g / 2 cups): Sweetens the frosting and creates a smooth, velvety texture.
• Unsalted Butter (56g / ¼ cup, softened – for frosting): Adds richness and helps create a smooth and spreadable frosting.
• Brown Sugar (60g / ¼ cup): Used in the caramelized pineapple glaze, adding a depth of flavor and a beautiful caramel color.
• Unsalted Butter (30g / 2 tbsp – for glaze): Creates a rich and glossy glaze for the pineapple topping.
• Fresh Pineapple Chunks (120g / ½ cup): Adds a burst of fresh pineapple flavor to the glaze.
• Ground Cinnamon (½ tsp, optional): Adds a warm and subtle spice note to the cake.

Substitutions

Don’t have an ingredient on hand? Here are a few simple substitutions:

• Coconut Milk: You can substitute with heavy cream or whole milk, but the coconut flavor will be lost.
• Pecans: Walnuts or macadamia nuts make excellent substitutes.
• Lime Zest/Juice: Lemon zest and juice can be used in a pinch, but the flavor will be slightly different.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat & Prepare: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Thoroughly grease and flour a 23cm (9-inch) round cake pan. Don’t skip the flouring – it prevents sticking! Line the bottom with parchment paper for extra insurance; this makes removing the cake a breeze.
2. Dry Ingredient Harmony: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon. Whisking is crucial here; it evenly distributes the leavening agents (baking powder and soda) and salt, leading to a uniformly risen and flavorful cake. Set this mixture aside – it’s your dry foundation.
3. Creaming Butter & Sugar: Using a stand mixer or hand mixer, cream together the softened butter and granulated sugar on medium speed. This step is vital for creating a light and airy texture. Continue creaming for about 3 minutes, or until the mixture is pale and fluffy. The sugar crystals cut into the butter, creating air pockets.
4. Egg Incorporation: Add the eggs one at a time, beating well after each addition. This ensures each egg is fully emulsified into the butter-sugar mixture. Follow with the vanilla extract, mixing until combined. Don’t rush this step; proper emulsification is key to a smooth batter.
5. Alternating Wet & Dry: Gradually add the dry ingredient mixture and coconut milk to the butter-egg mixture, alternating between the two. Begin and end with the dry ingredients. This prevents gluten development, resulting in a tender cake. Mix *just* until incorporated – overmixing leads to a tough cake.
6. Pineapple & Pecan Fold-In: Gently fold in the well-drained crushed pineapple and 70g (½ cup) chopped pecans. Folding, rather than mixing, preserves the airiness of the batter. Ensure the pineapple is thoroughly drained to avoid a soggy cake.
7. Baking Time: Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a golden brown and a toothpick inserted into the center comes out clean. Start checking for doneness at 30 minutes; oven temperatures can vary.
8. Caramelized Pineapple Glaze: While the cake bakes, prepare the glaze. Melt 30g butter and brown sugar in a small saucepan over medium heat. Stir in the pineapple chunks and lime juice, and simmer for 5 minutes until thickened and glossy. This glaze adds a beautiful sheen and a burst of tropical flavor.
9. Lime-Infused Frosting Creation: In a separate bowl, beat together the softened cream cheese, 56g softened butter, lime zest, and lime juice until smooth. Gradually add the powdered sugar, beating until light and fluffy. The lime zest and juice brighten the frosting and complement the pineapple beautifully.
10. Cooling & Layering: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, slice the cake horizontally into two even layers using a serrated knife.
11. Frosting & Assembly: Spread half of the lime-infused frosting on the bottom layer, place the top layer on top, and frost the entire cake with the remaining frosting. Smooth the frosting into a gentle swirl for an elegant look.
12. Glaze & Garnish: Drizzle the warm caramelized pineapple glaze over the top of the cake, allowing it to cascade down the sides. Scatter the reserved toasted pecan pieces and a pinch of fresh lime zest over the glaze for a final touch of flavor and visual appeal.

The Secret to Southern Creaminess: Coconut Milk & Cream Cheese

This isn’t your average pineapple cake! The addition of coconut milk to the batter provides a subtle tropical flavor and contributes to the cake’s incredibly moist and tender crumb. Southern baking is all about richness and comfort, and coconut milk delivers both. Paired with the tang of lime-infused cream cheese frosting, it’s a flavor combination that’s both refreshing and decadent.

Why This Cake Works: The Science of Flavor & Texture

The success of this Southern Creamy Pineapple Pecan Cake lies in the balance of ingredients and techniques. The creaming method, where butter and sugar are beaten together until light and fluffy, incorporates air into the batter, resulting in a tender cake. The alternating addition of dry and wet ingredients prevents gluten development, further enhancing the texture. The acidity of the lime juice in the frosting cuts through the sweetness, creating a harmonious flavor profile. Finally, the caramelized pineapple glaze adds a layer of complexity and visual appeal.

Pecan Perfection: Toasting for Maximum Flavor

Don’t underestimate the power of toasted pecans! Toasting the pecans before adding them to the batter and using them as a garnish intensifies their nutty flavor and adds a delightful crunch. To toast pecans, spread them in a single layer on a baking sheet and bake at 175°C (350°F) for 5-7 minutes, or until fragrant and lightly browned. Watch them carefully, as they can burn quickly.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, you can! However, fresh pineapple contains more moisture, so be sure to drain it very well and consider reducing the amount of coconut milk slightly (by about 2 tablespoons) to prevent a soggy cake.

Can I make this cake ahead of time?

The cake itself can be baked a day ahead and stored, tightly wrapped, at room temperature. However, it’s best to frost it on the day you plan to serve it for the freshest flavor and appearance.

How do I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

A Slice of Southern Comfort

This Southern Creamy Pineapple Pecan Cake with Lime-Infused Cream Cheese Frosting is more than just a dessert; it’s a taste of Southern hospitality and a celebration of flavor. Its creamy texture, bright citrus notes, and nutty crunch make it a truly unforgettable treat. Don’t forget to save this recipe to Pinterest for later inspiration!

Print