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I stumbled upon this Southern Pineapple Cake recipe in my grandmother's recipe box and it's been a treasure in my kitchen ever since. Every time I make it I'm transported back to summer afternoons in her kitchen where the sweet aroma of pineapple and coconut filled the air. This incredibly moist cake loaded with pecans and coconut captures everything wonderful about Southern baking. The tropical pineapple flavors blend perfectly with traditional Southern ingredients creating something truly magical.
The Magic Behind This Cake
This cake has become my go to recipe when I need something special. It's wonderfully simple but never fails to make people's eyes light up when they take that first bite. The texture is absolutely perfect moist and tender with little bites of pecan crunch and coconut throughout. I love bringing it to potlucks because the plate always comes home empty.
What You'll Need in Your Kitchen
- All-purpose flour: Two cups of regular flour works perfectly here. I always give mine a quick sift.
- Sugar: Plain white sugar lets the pineapple shine. You'll need two cups.
- Baking soda: Just a teaspoon to give our cake that perfect rise.
- Eggs: Two large ones at room temperature they blend better this way.
- Vanilla: Pure vanilla extract makes such a difference.
- Crushed pineapple: One 20 oz can with all that wonderful juice you'll need every drop.
Making Your Cake
- Getting Started
- First things first turn your oven to 350°F. Grab your 13x9 pan and give it a good coating of butter or baking spray.
- The Dry Mix
- Get your biggest bowl and mix up your flour sugar and baking soda until they're well combined.
- Wet Ingredients Time
- Now add those room temperature eggs vanilla and the whole can of crushed pineapple juice and all. Mix it just until everything comes together.
- Into the Oven
- Pour your batter into your prepared pan. It'll need about 40 to 45 minutes. You'll know it's done when a toothpick comes out clean.
- That Amazing Topping
- While the cake bakes put your butter evaporated milk vanilla and sugar in a saucepan. Once it's bubbling stir in the pecans and coconut. Let it cook for 5 minutes stirring constantly.
- The Final Touch
- When your cake comes out poke holes all over it with a fork then pour that warm topping right over. It'll sink in and make every bite incredible.
Making it Pretty
The topping is what makes this cake extra special. That butter evaporated milk and sugar mixture becomes this gorgeous golden sauce that soaks right into the cake. I love watching the pecans and coconut create this beautiful pattern on top. Sometimes I'll add a few pineapple rings and cherries when I'm feeling fancy or pipe some whipped cream around the edges for special occasions.
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Mix It Up
Sometimes I flip the recipe upside down literally and make a pineapple upside down version. Other times I'll swap in coconut milk for extra tropical flavor. My sister loves when I add some mashed bananas to make it more like a hummingbird cake. The recipe is so forgiving you can really play around with it.
Serving Ideas
In my house this cake never lasts long enough to need serving suggestions but when I'm hosting I love to add a scoop of vanilla ice cream on the side. A cup of hot coffee or tea makes it even better. During summer parties I'll serve it with a fresh fruit compote and everyone goes crazy for it.
My Best Baking Tips
Let me share some tricks I've learned over the years. Room temperature ingredients make such a difference in how the cake turns out. Use a kitchen scale if you have one it's more accurate than cups. Watch your cake carefully in the last few minutes of baking overdone is worse than slightly underdone with this recipe.
Kitchen Lessons Learned
Trust me on this don't drain that pineapple. I made that mistake once and the cake was way too dry. Always grease your pan really well nothing's worse than a stuck cake. Give it proper cooling time I know it's tempting to dig in right away but patience makes perfect.
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Frequently Asked Questions
- → Can I use fresh pineapple instead of canned?
- Canned pineapple works best for this recipe because it comes with juice that adds moisture to the cake. Fresh pineapple might make the cake too dry and won't give the same texture.
- → How do I know when the cake is done?
- The cake should be golden brown on top and a toothpick inserted in the center should come out clean. The edges will also slightly pull away from the pan sides.
- → Why do I need to poke holes in the cake?
- Poking holes allows the warm topping to seep into the cake, making it more moist and flavorful. This step helps distribute the coconut-pecan mixture throughout the cake.
- → Can I make this cake ahead of time?
- Yes, you can make this cake 1-2 days ahead. The flavors actually improve overnight in the refrigerator. Just cover it well and store in the fridge.
- → What if I don't like coconut?
- You can skip the coconut in the topping and just use chopped nuts. The topping will still be delicious, just with a different texture and flavor profile.