Pineapple Cake
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
16
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Course
Cake
Pineapple Cake
Description
The cake batter is prepared by combining dry ingredients—flour, sugar, baking soda, and salt—with wet ingredients including eggs, vanilla, crushed pineapple (with juice), and coconut if used. The inclusion of the pineapple juice keeps the cake moist and tender as it bakes in a 9 x 13-inch pan.
After baking and cooling, the cake is topped with a creamy frosting made by beating room-temperature cream cheese and butter until smooth, then gradually adding powdered sugar and vanilla. The frosting complements the cake's sweetness with a rich, tangy note.
This cake features a soft texture and bright pineapple flavor with a hint of coconut for optional added depth. It can be served as a dessert or at celebrations where a moist, fruity cake is desired.
Using crushed pineapple is preferred to maintain moisture and texture, though pineapple tidbits may also be used for a chunkier experience.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoons baking soda
- ¼ teaspoon salt
- 2 egg
- 20 ounces crushed pineapple undrained, canned in pineapple juice
- 2 teaspoons vanilla extract pure
- ½ cup coconut optional
For the Icing
- 8 ounces cream cheese room temperature
- 6 tablespoons butter room temperature, unsalted
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch baking pan with nonstick cooking spray. (I also line the cake pan with parchment since this is a sticky/super moist cake)
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- In a medium bowl, combine the eggs, crushed pineapple (do not drain the pineapple), vanilla and coconut, if using.
- Add the pineapple mixture to the flour mixture and stir until just combined.
- Pour the batter into the prepared pan and bake in preheated oven for 30-35 minutes.
- Remove cake to a wire rack and cool completely.
- To make the cream cheese icing, beat the cream cheese and butter with an electric mixer on medium-speed for 3-4 minutes.
- Turn the mixer down to low and gradually add in the powdered sugar.
- Add vanilla and beat for an additional 2-3 minutes before spreading on cooled cake.
Notes
- Choose crushed pineapple (undrained) for a moist cake texture; pineapple tidbits can be substituted for a chunkier consistency.
User Reviews
Overall Rating
4.5
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