Pineapple and Pecan Wedding Cake

    1 hour 35 minutes

    This is an Italian style wedding cake which contains moist pineapple and diced pecans. It has a very simple icing but you can be more elaborate.

    69 people made this

    Makes: 1 cake

    • 125g buttermilk
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt
    • 250g margarine
    • 2 cups white sugar
    • 5 eggs, separated
    • 1/4 teaspoon almond essence
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour
    • 1/2 cup crushed pineapple, drained
    • 1/2 cup shredded coconut
    • 1 cup pecans, diced
    • Icing
    • 190g butter, softened
    • 220g cream cheese, softened
    • 4 cups icing sugar
    • 2 teaspoons vanilla essence
    • 1 cup chopped pecans

    Preparation:1hour  ›  Cook:35min  ›  Ready in:1hour35min 

    1. Preheat oven to 180 degrees C. Grease and flour three 20cm cake tins. Combine the buttermilk, bicarb soda and salt. Set aside.
    2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond essence. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
    3. Pour batter evenly into prepared tins. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
    4. To make the icing, cream together the butter, cream cheese and icing sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If icing is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency. Ice the cake with icing between the layers.

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    Reviews in English (63)


    I've made this cake three times, including for my sister's wedding, and it was excellent! I used all butter rather than shortening/margarine, and left out the baking soda (by accident at first, but then I realized that the cake layers came out flat and thin i.e. easy to stack and ice without the soda). When I made the two-tier wedding cake, I doubled the recipe to make the bottom 12" diameter tier and I didn't have to adjust the baking time or anything. HIGHLY recommended, including the frosting. Even avowed pineapple haters liked this cake.  -  03 Sep 2005  (Review from Allrecipes USA and Canada)


    I made this for my Brother in Law's surprise birthday to rave reviews. One gentleman told me "This may have been the best cake I have ever eaten". I tripled the recipe made it in 2 14" square pans. The changes that I made were using 2 large cans of crushed drained pineapple. I cut the amount of pecans in half in the batter. Left them out of the frosting and coated the outside wall of the cake in crushed pecans. I decreased the sugar by one half of a cup. I also added a package of dream whip to the batter. It really was very moist and delicious. I may use this recipe for my friends upcoming fall wedding cake!  -  04 May 2008  (Review from Allrecipes USA and Canada)


    This cake is wonderful! I made it for my sisters birthday and it looked and tasted fantastic. The recipe is easy and the baking time accurate. The icing was smooth and smooth in fact that I couldnt bring myself to mix in the chopped pecans but instead sprinkled them over the top and sides of the cake as a garnish. I also prepared it as a two 9 inch layer cake, instead of the three 8 inch layer which worked very well. My whole family loved it, even my sisters 3 yr old son I would defintely recommend this cake!  -  10 May 2001  (Review from Allrecipes USA and Canada)