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Pineapple Cake
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Pineapple cake is a tropical treat that is moist and flavorful. Bursting with sweet pineapple flavor, and topped with a tangy and sweet cream cheese frosting. This succulent cake is ridiculously easy to make and is as delicious as they come.
Looking for more pineapple infused cake recipes? Check out this Hummingbird Cake, Hawaiian Wedding Cake, and Cajun Cake.
Pineapple Cake Ingredients
You will need:
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
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.
Optional Garnish
- ½ cup toasted pecans, chopped
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 Pineapple 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, crushed pineapple (with all the juices), and vanilla extract to the bowl of dry ingredients.
STEP FOUR: 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.
STEP FIVE: 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.
PRO TIP: 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.
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.
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 crushed 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 your crushed pineapple cake with the 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 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.
How to Serve Pineapple Cake
This delectable cake is the perfect choice to make for any pineapple lover. Enjoy a slice with a scoop of vanilla ice cream on the side to make it even more irresistible. Pair it with a warm mug of homemade hot chocolate or an iced tea to wash it down.
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.
Pineapple cake is loaded with juicy pineapple and topped with a decadent cream cheese frosting to create a tropical treat that is amazingly moist and delicious. Light and fluffy, this vintage recipe is always a crowd-pleaser. The fruity cake, brimming with flavorful pineapple, is sure to be a family favorite for years to come.
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.
MORE RECIPES YOU’LL LOVE
Pineapple Cake
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 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.
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