Description
A classic dessert that captures the essence of Southern hospitality, this Southern Pineapple Cake combines moist cake layers with the tangy sweetness of pineapple and a rich, creamy frosting. It’s a perfect treat for any occasion, from family gatherings to special celebrations.
Ingredients
2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
2 large eggs
1 tsp. vanilla extract
1 – 20 oz can crushed pineapple (with juice)
For the Topping:
1/2 cup butter
2/3 cup evaporated milk
1/2 tsp vanilla extract
1 cup sugar
1 cup chopped pecans or walnuts
1 cup coconut flakes
Instructions
Preheat the oven to 350°F (175°C). Grease or spray a 13 x 9-inch baking dish.
In a large bowl, mix flour, sugar, baking soda, eggs, vanilla, and crushed pineapple with juice until well combined.
Pour the batter into the prepared pan and bake for 40-45 minutes, or until golden brown.
For the topping, heat butter, evaporated milk, vanilla, and sugar in a saucepan until it boils over medium-high heat.
Stir in pecans or walnuts and coconut, continue to cook on medium heat for about 5 minutes, stirring constantly. The mixture will thicken slightly.
Remove the cake from the oven, poke holes all over the top, and spread the topping evenly over the warm cake. Let cool before serving.
Notes
- For a less sweet cake, reduce the amount of sugar in both the cake and frosting.
- Fresh pineapple can be used instead of canned; ensure it’s finely chopped.
- Store in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Calories: 530
- Sugar: 65g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 85g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg