Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients
This cake comes together with simple pantry staples, and using canned crushed pineapple with its juice is the secret to keeping it so soft and moist.
For the Pineapple Cake
You will need 2 cups (250g) of all-purpose flour, 1 1/2 cups (300g) of granulated sugar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. For the wet ingredients, gather one 20-ounce (566g) can of crushed pineapple in juice, undrained, along with 2 large eggs at room temperature and 1 teaspoon of vanilla extract. Using the entire can, juice and all, is what gives this cake its signature moist, tender texture, so please do not drain it before mixing.
For the Cream Cheese Frosting
For the frosting, you will need 8 ounces (226g) of full fat cream cheese softened to room temperature, 1/2 cup (113g) of unsalted butter softened to room temperature, 3 1/2 cups (440g) of powdered sugar sifted, and 1 teaspoon of vanilla extract. A small pinch of salt helps balance out the sweetness and keeps the frosting from tasting flat.
Step by Step Recipe Method
This cake uses a simple one bowl method, which makes it a wonderfully easy bake even for beginners, so let’s go through each step together.
Preparing Your Pan and Oven
Preheat your oven to 350°F (177°C) so it reaches the right temperature by the time your batter is ready. Grease a 9×13 inch baking pan generously with butter or non-stick spray, then line it with parchment paper, leaving a slight overhang on two sides. This overhang makes it easy to lift the finished cake out of the pan later for clean, neat slicing.
Whisking the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until fully combined and no lumps remain. Whisking these ingredients well before adding anything wet ensures the leavening is distributed evenly throughout the batter, which helps your cake rise uniformly as it bakes.
Combining the Wet Ingredients
In a separate bowl, whisk together the entire can of crushed pineapple along with its juice, the eggs, and the vanilla extract until everything is well blended. The mixture will look slightly lumpy because of the crushed pineapple pieces, and that is completely normal, so do not worry if it does not look perfectly smooth at this stage.
Bringing the Batter Together
Pour the wet pineapple mixture into the bowl of dry ingredients and fold everything together gently with a spatula until just combined. Work quickly once the pineapple mixture is added, mixing only until you no longer see streaks of flour, since overmixing at this point can make the finished cake dense instead of light and tender.
Baking the Cake
Pour the batter into your prepared baking pan and smooth the top evenly with a spatula. Bake for 35 to 40 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack before frosting, since a warm cake will cause the frosting to melt and slide right off.
Making the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese and butter together in a large bowl until smooth and completely lump free, about 2 minutes on medium speed. Gradually add the powdered sugar, one cup at a time, beating on low speed at first to avoid a cloud of sugar in your kitchen. Once fully combined, add the vanilla extract and a small pinch of salt, then beat on medium-high speed for another minute until the frosting is light and fluffy.
Frosting and Serving the Cake
Once your cake has cooled completely, spread the cream cheese frosting evenly over the top using an offset spatula, swirling it decoratively if you like. Slice into squares and serve, and if you want an extra tropical touch, top each slice with a small piece of fresh pineapple or a light sprinkle of toasted coconut flakes before serving.
Variations in the Recipe
Once you have made this basic pineapple cake, there are plenty of easy ways to change it up depending on your taste or the occasion you are baking for.
Turning It Into a Pina Colada Cake
For a fun tropical twist, fold 1/2 cup of sweetened shredded coconut directly into the batter before baking, and add 1/2 teaspoon of coconut extract along with the vanilla. This variation pairs wonderfully with the cream cheese frosting and gives the cake a lovely pina colada flavor in every bite.
Making It a Layered Cake
If you prefer a taller, more celebratory cake, divide the batter evenly between two greased and lined 8-inch round cake pans instead of a 9×13 pan, and reduce the baking time to about 28 to 32 minutes. Frost between the layers, then cover the top and sides with the remaining cream cheese frosting for a beautiful layered presentation.
Using a Simple Whipped Topping Instead
For a lighter, less rich finish, skip the cream cheese frosting and instead fold a small box of instant vanilla pudding mix and a bit of drained crushed pineapple into whipped cream or whipped topping. Spread this fluffy mixture over the cooled cake for a lighter, more old fashioned style dessert.
Adding Toasted Nuts
For a bit of crunch and extra flavor, fold 1/2 cup of chopped toasted pecans or walnuts into the batter before baking. The toasted nuts add a lovely texture contrast against the soft, moist cake and pair beautifully with the sweet pineapple flavor throughout.
Mistakes to Avoid
A few small mistakes can affect the texture and flavor of this cake, so keep these common pitfalls in mind while you bake.
Draining the Crushed Pineapple
One of the most common mistakes with this recipe is draining the juice out of the canned pineapple before adding it to the batter. That juice is exactly what gives this cake its incredibly moist, tender texture, so always use the entire can, juice included, without draining any of it away.
Using Pineapple Packed in Syrup
Always check your can of crushed pineapple to make sure it is packed in its own juice rather than heavy syrup. Pineapple in syrup adds far too much extra sugar and can throw off the balance of sweetness in the finished cake, making it taste overly sugary instead of naturally fruity.
Overmixing the Batter
Once the pineapple mixture is added to the dry ingredients, mix only until the flour disappears and stop right there. Overmixing develops too much gluten in the flour, which leads to a dense, tough cake rather than the soft, tender crumb this recipe is known for.
Frosting a Cake That Is Still Warm
Frosting your pineapple cake before it has cooled completely is a common mistake that almost always results in a melted, sliding mess. Always let the cake cool fully in the pan on a wire rack, and if you are short on time, place it in the refrigerator for 20 to 30 minutes to speed up the process safely.
Conclusion
This pineapple cake proves that a truly delicious dessert does not need to be complicated or fussy to make. It is soft, moist, bursting with sweet tropical flavor, and topped with a rich, tangy cream cheese frosting that ties everything together beautifully. Once you bake this cake for your family or friends, I have a feeling it will quickly become one of your most requested desserts for every gathering.
FAQs
Can I use fresh pineapple instead of canned?
This recipe is specifically designed around the juice and texture of canned crushed pineapple, so substituting fresh pineapple will change both the moisture level and texture of the finished cake. If you want to experiment with fresh pineapple, you would need to finely chop it and add extra pineapple juice to replicate the moisture that the canned version provides.
Can I make this cake ahead of time?
Yes, you can bake the cake up to a day in advance and store it, unfrosted and covered tightly, at room temperature. The frosting can also be made a day ahead and kept in an airtight container in the fridge, just let it soften at room temperature and give it a quick stir before spreading it onto the cooled cake.
How should I store this pineapple cake?
Because this cake is topped with cream cheese frosting, it should be stored covered in the refrigerator, where it will stay fresh for up to 4 days. Let individual slices sit at room temperature for about 15 to 20 minutes before serving, since this brings out the full flavor and softens the frosting slightly.
Can I freeze this cake?
Yes, the unfrosted cake freezes very well. Wrap it tightly in plastic wrap and then in foil, and it will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then bring it to room temperature before frosting and serving for the best texture and flavor.