Pineapple Pecan Cake is a classic teatime treasure — soft, buttery, and filled with the warm sweetness of tropical pineapple and the nutty crunch of toasted pecans. Every slice delivers a moist, delicate crumb balanced by the rich aroma of baked butter and caramelised fruit.
This cake feels nostalgic, reminiscent of those handwritten recipes passed down through generations — the kind that fills your kitchen with warmth and comfort.
The chopped glacé pineapple adds bursts of chewy sweetness, while the pecans lend an earthy depth that makes the flavour truly special. Finished with a dusting of icing sugar or a scattering of jewel-like glacé cherries, it’s as beautiful as it is delicious.
Pineapple Pecan Cake
10
servings20
minutes1
hour340
kcal1
hour20
minutesKeep the screen of your device on
Ingredients
80 gram Unsalted butter-softened
1 cup Sugar
2 Eggs – lightly beaten
1.5 cups plain Flour
1.75 tsp Baking powder
0.25 tsp Salt
0.33 cup Pecans-toasted & finely chopped
0.66 cup glacé Pineapple-finely chopped
0.66 cup Milk
Icing sugar-to dust
Glace cherries-optional
Directions
- Preheat the oven to 180 degrees.
- Grease a 23cm round cake tin and line the base with baking paper.
- Beat the butter and sugar with electric beaters until combined.
- Add the egg and beat until pale and creamy.
- Sift the flour, baking powder and 1/4 teaspoon salt.
- Add the the butter mixture with the pecans, pineapple and milk, then beat on low for 1 minute, or until almost smooth.
- Spoon the mixture evenly into the tin and smooth the surface. You can press glace cherries into the top if you desire.
- Bake for 1 hour, or until a skewer comes out clean when inserted into the centre of the cake.
Notes
- Pineapple Pecan Cake is suitable to freeze for up to one month. Glacé pineapple is available from health food stores. Delicious with homemade custard or cold cream/ice cream.
I get what you’re saying about people living how they want, but this one isn’t really just a “lifestyle choice.”…