Pineapple Cake

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

Prep Time10

Cook Time33

Total Time43

Course: Dessert

Cuisine: American

Keyword: Pineapple Cake Recipe

Servings:

Calories: 528kcal

Ingredients

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 9x13 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