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Pineapple Cake

Review Recipe
a close up shot of a slice of Pineapple Cake on a plate
Brimming with flavorful pineapple, this moist pineapple cake will delight the senses and bring the tropics to your table.
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Table of Contents
  1. Pineapple Cake Ingredients
  2. How to Make This Pineapple Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This pineapple cake is out-of-this-world delicious! If you’re looking for a succulent and tropical treat, then look no further than this moist and flavorful cake, with a tangy and sweet cream cheese frosting that is absolutely amazing and pairs perfectly with the cake.

a close up shot of a slice of Pineapple Cake on a plate

Pineapple Cake Ingredients

Pineapple Cake raw ingredients that are labeled

You’ll need:

For the Crushed Pineapple Cake

  • 2¼ cups all-purpose flour
  • 1¾ cups granulated sugar
  • 1¾ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature 
  • 20-ounce can of crushed pineapple in 100% juice (not heavy syrup)
  • 1½ teaspoons vanilla extract

For the Cream Cheese Frosting

  • 8 ounces cream cheese, softened to room temperature
  • ½ cup unsalted butter, softened to room temperature
  • 3 cups powdered sugar, sifted
  • 2 tablespoons heavy cream
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon salt

PRO TIP:

You can omit the cream cheese frosting and top individual servings of this homemade cake with a dollop of whipped topping for a lighter dessert option.

For the Optional Garnish

  • ½ cup chopped toasted pecans

SUBSTITUTIONS AND ADDITIONS

NUTS: You can add ½ cup finely chopped pecans to the cake batter as well as an optional garnish for the cream cheese frosting.

How to Make This Pineapple Cake Recipe

STEP ONE: Preheat the oven to 350°F. Spray a 9×13 baking dish with baker’s spray. Set aside.

STEP TWO: In a large bowl, stir together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. 

STEP THREE: Add the eggs, canned pineapple (with all the juices), and vanilla extract to the bowl of dry ingredients.

eggs, crushed pineapple, and vanilla whisked in a bowl

STEP FOUR: Using a handheld electric mixer on medium speed, mix together all the ingredients for 30 seconds to 1 minute, or until all the ingredients are fully combined. 

STEP FIVE: Pour the crushed pineapple cake batter into the prepared baking dish and bake in the preheated oven for 28 to 33 minutes. You can check your cake at the 20-minute mark to see if the cake is browning too much. If so, cover the cake with a piece of aluminum foil to avoid the cake from getting too brown.

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended bake time.

crushed pineapple cake poured into a baking dish

STEP SIX: Allow the crushed pineapple cake to cool completely before frosting and serving.

STEP SEVEN: While the cake is baking and cooling, you can make the cream cheese frosting. In a large mixing bowl, beat together on medium speed with a hand mixer the softened cream cheese and unsalted butter for 1 to 2 minutes or until light and fluffy.

PRO TIP:

Make sure the cream cheese is at room temperature to ensure there are no lumps in the creamy frosting.

STEP EIGHT: Add the sifted powdered sugar to the beaten cream cheese one cup at a time until all the powdered sugar has been added.

STEP NINE: Add the heavy cream, vanilla extract, and salt. Beat for an additional 1 minute or until the cream cheese frosting is light and fluffy.

heavy cream, vanilla extract, and salt added to the egg mixture and whisked in a bowl

STEP TEN: Cover the bowl of cream cheese frosting with plastic wrap and refrigerate it for 1 hour or until you are ready to frost your pineapple cake.

STEP ELEVEN: Once the crushed pineapple cake has cooled completely and the cream cheese frosting has been refrigerated for at least one hour, frost your cake using an offset spatula. 

cake being frosted using spatula in a baking dish

STEP TWELVE: You can garnish the top of the cake with toasted and chopped pecans if desired.

PRO TIP:

I like to lightly toast my pecans (or any type of baking nuts) before using them in my recipes. It brings out the flavors of the nuts. You can place your raw nuts into a small dry skillet on medium heat for 3-4 minutes or just until lightly toasted. Be very careful to keep an eye on them and move them around in the skillet to keep them from burning.

How To Serve

This insanely moist cake is the perfect choice to make for any pineapple lover. Enjoy a slice with a scoop of vanilla ice cream on the side and a warm mug of homemade hot chocolate or an iced tea to wash it down.

Love fruit-filled cakes? Our hummingbird cake and orange cranberry cake are both fantastic choices.

Storage

IN THE FRIDGE: This fruity cake should be stored in the refrigerator. Take it out to get to room temperature for 15 to 20 minutes before serving. Due to the amount of liquids and sugars from the crushed pineapple, this cake will become soggy if left out at room temperature for an extended period of time.

IN THE FREEZER: This delicious crushed pineapple cake can also be frozen for up to two months.

overhead shot of Pineapple Cake in a baking dish

Bursting with sweet pineapple flavor, this moist cake is ridiculously easy to make and is as delicious as they come. The juicy crushed pineapple infuses the cake with plenty of tropical vibes that will be a sure crowd-pleaser.

FREQUENTLY ASKED QUESTIONS

Do I need to drain the pineapple before adding it to the cake batter?

For this delicious cake recipe, you will add the juices along with the crushed pineapple to the batter.

Can I freeze this homemade cake?

This delicious pineapple cake freezes well, although we recommend freezing it unfrosted and waiting to add the frosting until you are ready to serve.

Can I store this cake on the counter?

Since the frosting contains cream cheese, we’d recommend keeping the cake in the fridge.

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a close up shot of a slice of Pineapple Cake on a plate

Pineapple Cake

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Brimming with flavorful pineapple, this moist pineapple cake will delight the senses and bring the tropics to your table.
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 12

Ingredients
  

Crushed Pineapple Cake

  • cups all-purpose flour
  • cups granulated sugar
  • teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 20 ounces crushed pineapple in 100% juice, not heavy syrup
  • teaspoons vanilla extract

Cream Cheese Frosting

  • 8 ounces cream cheese, softened to room temperature
  • ½ cup unsalted butter, softened to room temperature
  • 3 cups powdered sugar, sifted
  • 2 tablespoons heavy cream
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon salt

Optional Garnish

  • ½ cup toasted pecans, chopped

Instructions
 

  • Preheat the oven to 350°F. Spray a 9×13 baking dish with baker’s spray. Set aside.
  • In a large bowl, stir together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.
  • Add the eggs, crushed pineapple (with all the juices), and vanilla extract to the bowl of dry ingredients.
  • Using a handheld mixer on medium speed, mix together all the ingredients for 30 seconds to 1 minute, or until all the ingredients are fully combined.
  • Pour the crushed pineapple cake batter into the prepared baking dish and bake for 28 to 33 minutes. You can check your cake at the 20-minute mark to see if the cake is browning too much. If so, cover the cake with a piece of aluminum foil to avoid the cake from getting too brown.
  • Allow the crushed pineapple cake to cool completely before frosting and serving.
  • While the cake is baking and cooling, you can make the cream cheese frosting. In a large mixing bowl, beat together on medium speed with a hand mixer the softened cream cheese and unsalted butter for 1 to 2 minutes or until light and fluffy.
  • Add the sifted powdered sugar to the beaten cream cheese one cup at a time until all the powdered sugar has been added.
  • Add the heavy cream, vanilla extract, and salt. Beat for an additional 1 minute or until the cream cheese frosting is light and fluffy.
  • Cover the bowl of cream cheese frosting with plastic wrap and refrigerate it for 1 hour or until you are ready to frost your crushed pineapple cake.
  • Once the crushed pineapple cake has cooled completely and the cream cheese frosting has been refrigerated for at least one hour, frost your cake using an offset spatula.
  • You can garnish your crushed pineapple cake with the toasted and chopped pecans if desired.

Notes

  • You can omit the cream cheese frosting and top individual servings of this homemade cake with a dollop of whipped topping for a lighter dessert option.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended bake time.
  • Make sure the cream cheese is at room temperature to ensure there are no lumps in the creamy frosting.
  • I like to lightly toast my pecans (or any type of baking nuts) before using them in my recipes. It brings out the flavors of the nuts. You can place your raw nuts into a small dry skillet on medium heat for 3 to 4 minutes or just until lightly toasted. Be very careful to keep an eye on them and move them around in the skillet to keep them from burning.

Nutrition

Calories: 528kcal | Carbohydrates: 86g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 380mg | Potassium: 161mg | Fiber: 2g | Sugar: 66g | Vitamin A: 598IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg
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