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Pineapple Cake
4.5 from 144 votes

Pineapple Cake

Pineapple Cake blends a moist batter of flour, sugar, eggs, and undrained crushed pineapple to provide sweetness and moisture. Optional coconut adds texture and flavor. Finished with a smooth cream cheese and butter icing, this cake offers a soft crumb with tropical undertones, well-suited for dessert occasions.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 16
Course: Cake

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

    Cup of Yum
  1. 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)
  2. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  3. In a medium bowl, combine the eggs, crushed pineapple (do not drain the pineapple), vanilla and coconut, if using.
  4. Add the pineapple mixture to the flour mixture and stir until just combined.
  5. Pour the batter into the prepared pan and bake in preheated oven for 30-35 minutes.
  6. Remove cake to a wire rack and cool completely.
  7. To make the cream cheese icing, beat the cream cheese and butter with an electric mixer on medium-speed for 3-4 minutes. 
  8. Turn the mixer down to low and gradually add in the powdered sugar. 
  9. 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.