Perfect Pineapple Cake with crushed pineapple, fluffy flour, tangy cream cheese frosting, and a hint of sweetness. Easy and tropical!
Have you ever had a dessert that felt like it was meant to be? That’s exactly how I stumbled upon this Perfect Pineapple Cake. It all started with a lazy afternoon, an almost-empty pantry, and a can of crushed pineapple that had been sitting on the shelf for way too long. You know the feeling—when you’re just this close to ordering takeout but decide to channel your inner baker instead.
I didn’t expect much the first time I made it. In fact, I was fully prepared for it to be just…okay. But when I pulled that golden beauty out of the oven, the smell alone made me do a little happy dance in the kitchen. My family? They couldn’t even wait for the frosting to set before digging in. (Honestly, neither could I—frosting that melts into a warm cake? Heaven.)
This recipe has become a staple for us. Whether it’s a birthday, a potluck, or just a Wednesday that needs a little pick-me-up, this cake delivers every single time. It’s not just dessert—it’s a slice of sunshine.
Why You’ll Love This Pineapple Cake Recipe?
- Moist and Sweet: The crushed pineapple makes it ridiculously tender and flavorful.
- Tropical Flavor: Every bite feels like a mini vacation.
- Easy to Make: No complicated steps or fancy equipment—just mix, bake, and enjoy.
- Cream Cheese Frosting: Tangy, sweet, and totally irresistible.
- Crowd-Pleaser: Take this to a party, and I guarantee you’ll be asked for the recipe.
Ingredient Notes:
This cake is all about simple ingredients that come together perfectly:
- Crushed Pineapple: Use the kind that comes with its juice—it’s what makes the cake so moist. Don’t drain it!
- All-Purpose Flour: The structure of the cake. Measure carefully (too much flour = dense cake).
- Eggs: Just two, but they do all the heavy lifting for binding and richness.
- Sugar: Sweetens the cake and complements the tanginess of the pineapple.
- Baking Soda: Ensures the cake rises beautifully and stays light.
For the Frosting:
- Butter and Cream Cheese: The perfect duo for a creamy, tangy topping.
- Vanilla Extract: Adds a warm, subtle flavor.
- Confectioners Sugar: Sweetens and thickens the frosting.
- Milk: Just enough to make the frosting smooth and spreadable.
How To Make Pineapple Cake?
This recipe is so simple, you’ll wonder why you haven’t been making it forever.
- Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan—I like to use a little butter and flour to keep things old-school. - Mix the Batter
In a large bowl, combine the crushed pineapple (juice and all), flour, eggs, sugar, and baking soda. Stir until everything is just mixed. Don’t overthink it—the batter will be thick, but that’s exactly how it should be. - Bake
Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing. - Cool the Cake
Let the cake cool in the pan for about 15 minutes. It needs a little time to set, but don’t wait too long if you love frosting that melts slightly into warm cake. - Make the Frosting
While the cake cools, beat the softened butter and cream cheese together until smooth. Add the vanilla extract, confectioners sugar, and milk, and keep mixing until it’s creamy and dreamy. - Frost While Warm
Spread the frosting over the warm cake. Trust me, this is the magic moment—it’s like the frosting becomes part of the cake. - Cool Completely
Once frosted, let the cake cool completely before slicing. Or don’t—warm cake with melty frosting is its own kind of wonderful.
Want To Save This Recipe?
Storage Options:
- Room Temperature: Store the cake in an airtight container for up to 2 days.
- Refrigerator: Keep it in the fridge for up to 5 days. Bring it to room temperature before serving.
- Freezer: Wrap individual slices in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or at room temp.
Variations and Substitutions:
Feel like switching it up? Here are some ideas:
- Coconut Love: Add shredded coconut to the batter or sprinkle it on the frosting.
- Upside-Down Twist: Layer pineapple rings and cherries on the bottom of the pan before pouring in the batter.
- Gluten-Free Version: Use a gluten-free flour blend. The texture might change slightly, but it’ll still be delicious.
- Citrus Boost: Add a little lemon or orange zest to the frosting for a tangy twist.
What to Serve with Pineapple Cake?
This cake is a star on its own, but pairing it with something extra never hurts:
- Vanilla Ice Cream: Because warm cake + cold ice cream = perfection.
- Whipped Cream: Light, fluffy, and the perfect contrast to the dense cake.
- Fresh Berries: Strawberries or raspberries add a pop of tartness.
- Iced Coffee: A refreshing drink to balance the sweetness.
Frequently Asked Questions:
Can I use fresh pineapple instead of canned?
Yes, but make sure to puree it and include the juice to keep the cake moist.
Can I make this cake ahead of time?
Absolutely. It tastes even better the next day when the flavors have had time to meld.
What if I don’t like cream cheese frosting?
Swap it for a simple glaze made with powdered sugar, milk, and a splash of pineapple juice.
What do you think? Are you ready to bake this Perfect Pineapple Cake and bring a little tropical sunshine into your day? I’d love to hear how yours turns out—especially if you add your own twist! Let’s chat in the comments.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Perfect Pineapple Cake
Ingredients
Cake:
- 1 can of crushed pineapple undrained
- 2 cups of All-Purpose Flour
- 2 large eggs
- 1 ½ cups of sugar
- 2 teaspoons of baking soda
Icing:
- 1 stick of Butter softened
- 8 ounces of Cream Cheese softened
- 2 teaspoons of Vanilla Extract
- 2 cups of Confectioners Sugar
- 2 tablespoons of Milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Grease a baking pan that measures 9x13 inches.
- In a bowl mix together crushed pineapple (including its juice), all purpose flour, eggs, sugar and baking soda until they are well combined.
- Evenly spread the batter into the greased baking pan.
- Bake, for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 15 minutes.
- Meanwhile prepare the icing by beating butter, cream cheese, vanilla extract, confectioners sugar and milk together in another medium-sized bowl until you achieve a smooth consistency.
- While the cake is still warm generously spread the icing, over the top of it.
- Let the cake cool completely before serving. Enjoy!
Notes
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!
2 Responses
What size can of pineapple so you use?
Hi Bev! For this recipe, you’ll need a 20-ounce can of crushed pineapple. Make sure to use it with the juice to keep the cake nice and moist. Enjoy baking! 😊