Moist Pineapple Cake with Cream Cheese Frosting

Moist pineapple cake with cream cheese frosting made with crushed pineapple, sugar, flour, and eggs—frosted in tangy, creamy perfection.

this Recipe

Okay. I didn’t expect to cry over this one. I really didn’t.

It started on one of those weirdly quiet afternoons where you’re not quite sad, but not not sad either. I had nowhere to be, no one texting me back, and a can of crushed pineapple staring me down from the back of the pantry like, “Hey… remember me?”

I don’t know what came over me. I grabbed a bowl, dumped in that pineapple—juice and all—and mixed it with whatever felt right. A little flour, sugar, a couple eggs. I was measuring, sure, but also kinda not. You know those moods?

I baked it. No expectations. Just a warm oven and something to do with my hands.

And then… I tasted it.

And oh, man. The softness. The way that pineapple sweetness lingers, like the memory of summer after the leaves start to fall. It hit me like a hug from someone I hadn’t realized I missed. I stood there, alone in my socks, biting into this cake with cream cheese frosting smeared all over the top and suddenly I was just… full. Of nostalgia. Of comfort. Of sugar, probably. But mostly warmth.

I make this cake now whenever I need a reset. It’s not fancy. It’s not trendy. But it feels like home. And honestly? That’s more than enough.

Why You’ll Love This Moist Pineapple Cake with Cream Cheese Frosting Recipe?

It’s one bowl. One pan. And it’s perfect in a way that doesn’t even try to be.

No butter or oil in the batter. No layers. No mixer. The pineapple brings all the moisture—like, stupidly soft texture that sticks to your fork and practically melts if you blink too long. And the cream cheese frosting? It’s like that friend who always knows the right thing to say. Smooth. Comforting. Kinda addictive.

This isn’t the kind of dessert that shows off. It just shows up. Every. Single. Time.

You can bring it to a potluck, eat it over the sink in your PJs, or plate it with a drizzle of caramel and pretend you’re on Bake Off. Doesn’t matter. People will ask for the recipe. Every time.

Ingredient Notes:

I’ve made this cake too many times to count. I’ve swapped things, forgotten things, eyeballed measurements—and it still comes out good. That’s the kind of recipe this is. Forgiving. Friendly. Basically the opposite of me on no sleep.

• Crushed pineapple (20 oz can): DO. NOT. DRAIN. You need that juice. It’s the heartbeat of this cake.

• All-purpose flour: Just the regular stuff. You don’t need cake flour unless you’re trying to be someone you’re not.

• Sugar: White, granulated, simple. I tried brown sugar once—it made the cake deeper, molasses-y. Not bad. Just different.

• Eggs: Two of ‘em. Large. Not room temp? Who cares.

• Baking soda: The rise-maker. Also the reason my cake overflowed that one time I misread the label. Oops.

Frosting:

• Cream cheese + butter: Soften these. Or prepare for a lumpy mess. (Been there.)

• Powdered sugar: Sift it if you want, but I usually don’t. Still works.

• Vanilla: Real if you’ve got it. Fake if you don’t. Your secret’s safe.

• Milk: Just a splash to get that spreadable, dreamy consistency.

How To Make Moist Pineapple Cake with Cream Cheese Frosting?

Step 1: Preheat that oven.
350°F. Grease your 9×13″ dish with whatever’s handy—butter, spray, even coconut oil if you’re feeling fancy.

Step 2: Mix the cake.
Dump the pineapple (yes, with juice) into a big bowl. Add flour, sugar, eggs, and baking soda. Stir until it’s combined. Lumpy? That’s okay. That’s character.

Step 3: Bake.
Pour the batter into your pan. Smooth it out. Pop it in the oven for 30–35 minutes. You’ll know it’s done when the top’s golden and a toothpick comes out with a few moist crumbs. Or just trust your gut. That’s what I do.

Step 4: Cool-ish.
Let the cake hang out for about 15 minutes. Long enough that you won’t melt the frosting into a puddle. But if you do? Honestly, still delicious.

Step 5: Make the frosting.
Beat the cream cheese and butter until smooth. Slowly add the powdered sugar, then the vanilla and milk. Keep beating until it feels like velvet. Frosting tip: if you sneak a spoonful for quality control? That’s self-care.

Step 6: Slather it on.
Spread that frosting over the warmish cake. Rustic swirls are encouraged. Perfection is not the goal here.

Storage Options:

Store it in the fridge. Covered. It’ll last about 4–5 days. If you’re lucky.

Cold cake hits different. The frosting firms up, the pineapple deepens… I honestly prefer it day two. You can also freeze it (slice first!) and pull out a piece when you need a little pick-me-up that doesn’t require a whole therapy session.

Variations and Substitutions:

I’ve played around. Sometimes because I wanted to. Sometimes because I had to. Either way, here’s what works:

• Add shredded coconut to the batter or sprinkle on top. More tropical, less effort.

• Chopped pecans or walnuts give a nice crunch.

• Turn it into cupcakes (bake 20ish minutes). People love personal-sized cake.

• Add cinnamon or nutmeg if you want fall vibes.

• Use almond extract instead of vanilla? Not mad about it.

• Gluten-free? Totally works with a 1:1 flour blend. Pinky swear.

What to Serve with Moist Pineapple Cake with Cream Cheese Frosting?

Honestly, you could eat this on a paper towel standing at the counter and it’d still be a five-star dessert. But if you want to serve it:

• A scoop of vanilla ice cream (obviously)

• A handful of berries

• Fresh pineapple slices if you’re feeling committed to the theme

• A big mug of coffee or cold brew

• Or nothing. Just cake and quiet

Frequently Asked Questions:

Can I make it ahead?
Absolutely. In fact, it’s better the next day. More time = more flavor.

Do I need to refrigerate it?
Yep, because of the cream cheese. But it doesn’t get weird. It gets awesome.

Can I use pineapple chunks?
I mean… you could, but crushed is way better. More moisture, better texture, no rogue pineapple bombs.

If you bake this Moist Pineapple Cake with Cream Cheese Frosting, I hope it surprises you the way it surprised me. I hope it makes someone smile, or gives you a little quiet moment with a fork and a fluffy slice of comfort.

And if you’ve got tweaks, thoughts, frosting fails, or cake victories—I’d love to hear them.

Tell me your version. Tell me your story.

Because this cake? It’s a story kind of cake.

Keep the Flavor Coming – Try These:

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5 from 1 vote

Moist Pineapple Cake with Cream Cheese Frosting

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Imagine biting into a slice of heaven. Where the tropical sweetness of pineapple. Meets the creamy richness of cream cheese frosting. Our Moist Pineapple Cake is more than just a dessert. It's a warm embrace in cake form. Each forkful is a blend of joyful flavors. And textures. From the tender crumb. Infused with juicy pineapple pieces. To the velvety frosting. That melts on your tongue. It's the kind of cake. That turns ordinary moments. Into cherished memories. Perfect for sharing with loved ones. Or savoring in a quiet moment alone. This recipe isn't just about making a cake. It's about creating a slice of happiness.

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12 Servings

Ingredients

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For the cake:

• 1 Can 20-ounce of crushed pineapple, undrained
• 2 cups All-purpose flour
• 1 and 1/2 cups Sugar
• 2 Large eggs
• 2 teaspoons Baking soda

For the icing:

• 8 ounces Cream cheese softened
• 1 Stick of butter softened
• 2 cups Powdered sugar
• 2 teaspoons Vanilla extract
• 2 tablespoons Milk

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Instructions

 

1. Preheat Oven: Start by heating your oven to 350 degrees.
2. Mix Cake Ingredients: In a large bowl. Combine the crushed pineapple (with its juice), flour, sugar, eggs, and baking soda. Stir everything together. Until it's well mixed.
3. Bake the Cake: Pour the batter. Into a greased 9x13-inch baking dish. Place it in the oven. And bake for 30-35 minutes. Or until the top is golden. And a toothpick inserted into the center comes out clean.
4. Cool the Cake: Once the cake is done. Take it out of the oven. And let it cool in the pan. For about 15 minutes.
5. Prepare the Frosting: While the cake is cooling. Make the frosting. In a bowl. Beat the cream cheese and butter together. Until smooth. Gradually add in the powdered sugar, vanilla extract, and milk. Continuing to beat. Until the frosting is creamy and spreadable.
6. Frost the Cake: Spread the frosting over the cooled cake.
7. Serve and Enjoy: Once the frosting is set. Your cake is prepared to be served. Relish your delectable Moist Pineapple Cake with Cream Cheese Frosting!

Notes

To make this Moist Pineapple Cake gluten-free. Just use a gluten-free flour mix instead of all-purpose flour. Choose a mix. That replaces regular flour directly. Like those from Bob's Red Mill or King Arthur Flour. If the batter seems a bit thick. Add a little extra pineapple juice. Or a spoonful of Greek yogurt. To keep the cake nice and moist. This way, everyone can enjoy this delicious cake. No gluten needed!

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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