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Pineapple Cake
Amazingly moist and delicious, crushed pineapple cake is bursting with sweet pineapple flavor and topped with a tangy and sweet cream cheese frosting.
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Crushed pineapple cake is amazingly moist and delicious. Brimming with flavorful pineapple, this simple one-bowl cake is quick and easy to make.
MORE RECIPES: Pineapple Delight | Snickers Cake | Cajun Cake
If you’re looking for a succulent and tropical treat, then look no further than this moist and flavorful cake. Bursting with sweet pineapple flavor, and topped with a tangy and sweet cream cheese frosting, this moist cake is ridiculously easy to make and is as delicious as they come.
The perfect choice to make for any pineapple lover, enjoy a slice with a scoop of vanilla ice cream on the side. This tropical cake pairs perfectly with a cold glass of iced tea on a warm summer day, or a mug of homemade hot chocolate when the weather is cooler. You’ll want to enjoy this lip-smacking cake all year long!
The juicy crushed pineapple infuses the cake with plenty of tropical vibes that will be a sure crowd-pleaser. The sweet pineapple cake pairs perfectly with the tangy cream cheese frosting for an absolutely delightful dessert.
Pineapple Cake Ingredients
- Flour - all-purpose flour
- Sugar - granulated sugar
- Baking soda
- Baking powder
- Salt
- Eggs - large eggs
- Pineapple - crushed pineapple in 100% juice, not heavy syrup
- Vanilla - vanilla extract
- Cream cheese
- Butter - unsalted butter
- Sugar - powdered sugar
- Cream - heavy cream
- Pecans - chopped toasted pecans, optional garnish
To bring out the flavor of your pecans, or any type of baking nut, we recommend lightly toasting them before using them in the cake recipe. 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.
While the cream cheese frosting is scrumptious if you’d like you can omit the frosting from this cake recipe for a lighter option. Instead, you could simply top individual servings of this homemade cake with a dollop of whipped topping.
In addition to the nuts in the cake, you can also garnish the top of the cake with extra pecans. 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.
How to Make Pineapple Cake
FIRST STEP: Preheat the oven to 350°F. Spray a 9x13 baking dish with baker’s spray. Set aside.
SECOND STEP: In a large bowl, stir together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.
THIRD STEP: Add the eggs, crushed pineapple (with all the juices), and vanilla extract to the bowl of dry ingredients.
FOURTH STEP: 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.
FIFTH STEP: 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.
SIXTH STEP: Allow the crushed pineapple cake to cool completely before frosting and serving.
SEVENTH STEP: 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.
EIGHTH STEP: Add the sifted powdered sugar to the beaten cream cheese one cup at a time until all the powdered sugar has been added.
NINTH STEP: Add the heavy cream, vanilla extract, and salt. Beat for an additional 1 minute or until the cream cheese frosting is light and fluffy.
TENTH STEP: 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.
ELEVENTH STEP: 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.
TWELFTH STEP: You can garnish your crushed pineapple cake with the toasted and chopped pecans if desired.
Do I need to drain the pineapple before adding it to the cake batter?
For this deliciously moist 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. In addition, 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.
How to Store Pineapple Cake
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. Don’t leave this cake out at room temperature for an extended time.
IN THE FREEZER: This delicious crushed pineapple cake can also be frozen for up to two months.
Pineapple Cake
Amazingly moist and delicious, crushed pineapple cake is bursting with sweet pineapple flavor and topped with a tangy and sweet cream cheese frosting.
Love this recipe? Give it a 5 Star Rating
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)
DIRECTIONS
- 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.
Nutrition
Calories: 526kcal | Carbohydrates: 86g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 378mg | Potassium: 159mg | Fiber: 2g | Sugar: 66g | Vitamin A: 592IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg
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