Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
½ cup finely chopped pecans
½ cup crushed pineapple, well drained
2 tablespoons pineapple juice or milk
For the Creamy Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
2 teaspoons vanilla extract
2–3 tablespoons heavy cream or milk
For Decoration:
½ cup chopped pecans
Whole pecans for garnish
A few small pieces of pineapple, optional
Extra frosting for the top and sides
Instructions
Preheat your oven to 350°F (175°C). Grease two or three round cake pans and line the bottoms with parchment paper. This will make it easier to remove the cakes after baking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside while you prepare the cake batter.
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture becomes light, fluffy, and creamy. This step is important because it helps create a soft and tender cake.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Slowly add the dry ingredients, alternating with the milk. Mix just until everything is combined. Avoid overmixing because this can make the cake dense.
Gently fold in the chopped pecans and drained crushed pineapple. Add a little pineapple juice or milk if the batter seems too thick. The finished batter should be smooth, creamy, and easy to spread.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for approximately 25–32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer them to a wire rack and let them cool completely before adding the frosting.
To prepare the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar while mixing on low speed. Add the vanilla extract and heavy cream or milk, then beat until the frosting becomes fluffy and spreadable.
Once the cake layers are completely cool, place the first layer on a serving plate. Spread a generous layer of creamy frosting over the top. Sprinkle some chopped pecans over the frosting, then carefully place the next cake layer on top.
Continue layering the cake with frosting and pecans until all the layers are assembled. Cover the top and sides with the remaining frosting, creating a smooth and elegant finish.
For the final decoration, sprinkle chopped pecans around the top and sides of the cake. Add a few whole pecans and small pieces of pineapple for a beautiful homemade presentation.
Refrigerate the finished cake for at least 30–60 minutes before serving. This allows the frosting to become slightly firmer and makes the layers easier to slice.
This creamy pecan layer cake is soft, moist, rich, and wonderfully satisfying. The combination of fluffy vanilla cake, creamy frosting, crunchy pecans, and sweet pineapple creates a delicious balance of textures and flavors. It is perfect for birthdays, family gatherings, afternoon coffee, holidays, or simply when you want to prepare a beautiful homemade dessert that looks as good as it tastes.
