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Pineapple Cake Recipe
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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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

  • 9x9-inch Baking Pan
  • Large Mixing Bowl

Method
 

  1. Preheat your oven to 350°F (177°C). Lightly grease a 9x9-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.