Pineapple Cake

Brimming with flavorful pineapple, this moist pineapple cake will delight the senses and bring the tropics to your table.

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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.

Pineapple Cake Ingredients

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As you take your first heavenly bite of a scrumptious pineapple cake, your taste buds are instantly transported to a vibrant tropical paradise.

Each decadent morsel bursts with a delightful balance of fruity freshness and heart-warming richness, complementing the velvety soft texture of the golden cake.

The silky cream cheese frosting adds a tanginess that finishes off this moist cake perfectly.

You’ll need:

For The Crushed Pineapple Cake:

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

For The Cream Cheese Frosting:

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

Once you whip up the simple batter for this delicious cake, it will bake for about half an hour. Let the cake cool, and top it with the delicious cream cheese frosting.

Our step-by-step instructions below will walk you through preparing this yummy cake.

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.

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.

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.

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.

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. 

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

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, or add a drizzle of caramel sauce for extra sweetness.

Enjoy a warm mug of homemade hot chocolate or an iced tea to wash this tasty cake down.

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

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Storing This Pineapple Cake With Crushed Pineapple

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. Make sure to label the container so that you can enjoy it before the best-by date.

Allow the cake to thaw in the fridge overnight before serving.

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 this pineapple cake with plenty of tropical vibes that will be a sure crowd-pleaser.

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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 minutes

Cook Time 33 minutes minutes

Total Time 43 minutes minutes

Servings 12

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Ingredients

  

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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 ounces crushed pineapple in 100% juice, not heavy syrup
• 1½ 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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