Pineapple Cake Recipe

Transport your taste buds to the tropics with this incredibly moist and easy Pineapple Cake! It’s a quick, flavorful, and healthy-ish dessert that uses a whole can of crushed pineapple for maximum fruity taste, all topped with a sweet and tangy cream cheese frosting. This is the simple, one-bowl wonder that brings a burst of sunshine to any day.

Why You Will Love This Recipe

I developed this recipe as a way to use up a can of pineapple that had been sitting in my pantry, and it instantly became a family favorite. Its incredible moisture and bright, tropical flavor remind me of a vacation in every bite, making it my go-to cake for potlucks and summer gatherings. It’s the effortlessly elegant dessert that always has people asking for the recipe.

Ingredients

For the Pineapple Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ cup unsalted melted butter or oil, cooled
• 1 ½ cups granulated sugar
• 2 large eggs, at room temperature
• 1 can (20 oz) crushed pineapple with juice
• 2 teaspoons vanilla extract
• A pinch of salt

For the Frosting & Topping:

• 1 batch cream cheese frosting
• ¼ cup sprinkles of choice (optional)

Step-by-step instructions for making the recipe

1. Preheat your oven to 350°F (177°C). Lightly grease a 9×9-inch baking dish or line it with parchment paper.
2. In a large mixing bowl, whisk together the granulated sugar, melted butter (or oil), eggs, and vanilla extract until the mixture is smooth and well-combined, about 2 minutes.
3. Add the entire can of crushed pineapple, including the juice, to the bowl. Mix until the batter is smooth and uniform.
4. Sift the all-purpose flour, baking soda, and salt directly into the wet ingredients.
5. Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined and no streaks of flour remain. Be careful not to overmix.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly, cover it loosely with aluminum foil for the last 15 minutes of baking.
8. Allow the cake to cool completely in the pan on a wire rack before frosting.

To Finish the Cake:

1. Ensure the cream cheese frosting is chilled. Spread it evenly over the completely cooled cake.
2. If desired, immediately top with colorful sprinkles before the frosting sets.
3. For cleaner slices, chill the frosted cake for 20-30 minutes before serving.

Mia

Pineapple Cake Recipe

Transport your taste buds to the tropics with this incredibly moist and easy Pineapple Cake! It’s a quick, flavorful, and healthy-ish dessert that uses a whole can of crushed pineapple for maximum fruity taste, all topped with a sweet and tangy cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 9 slices

Course: Dessert

Cuisine: American

Calories: 207

Ingredients Equipment Method Notes

Ingredients

  

For the Pineapple Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ cup unsalted melted butter or oil cooled to room temperature
• 1 ½ cups granulated sugar
• 2 large eggs at room temperature
• 1 can (20 oz) crushed pineapple with juice
• 2 teaspoons vanilla extract
• a pinch of salt

For the Frosting & Topping:

• 1 batch cream cheese frosting
• ¼ cup sprinkles of choice optional

Equipment

• 9×9-inch Baking Pan
• Large Mixing Bowl

Method

 

1. Preheat your oven to 350°F (177°C). Lightly grease a 9×9-inch baking dish or line it with parchment paper.
2. In a large mixing bowl, whisk together the granulated sugar, melted butter (or oil), eggs, and vanilla extract until the mixture is smooth and well-combined, about 2 minutes.
   ½ cup unsalted melted butter or oil, 1 ½ cups granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
3. Add the entire can of crushed pineapple, including the juice, to the bowl. Mix until the batter is smooth and uniform.
   1 can (20 oz) crushed pineapple with juice
4. Sift the all-purpose flour, baking soda, and salt directly into the wet ingredients.
   2 cups all-purpose flour, 1 teaspoon baking soda, a pinch of salt
5. Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined and no streaks of flour remain. Be careful not to overmix.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly, cover it loosely with aluminum foil for the last 15 minutes of baking.
8. Allow the cake to cool completely in the pan on a wire rack before frosting.
9. To Finish the Cake: Ensure the cream cheese frosting is chilled. Spread it evenly over the completely cooled cake.
   1 batch cream cheese frosting
10. If desired, immediately top with colorful sprinkles before the frosting sets.
    ¼ cup sprinkles of choice
11. For cleaner slices, chill the frosted cake for 20-30 minutes before serving.

Notes

Expert Tips: For a tropical twist, add 1 teaspoon of coconut extract to the batter. To make it brighter, add 1 teaspoon of lemon zest. Keep the cream cheese frosting chilled until use for easier spreading. Store the frosted cake in the refrigerator. The cake can be frozen without frosting for up to 2 months.

FAQ