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Dorothy Thomas

Pineapple Cake Recipe

This moist and flavorful Pineapple Cake is a tropical delight packed with crushed pineapple, soft crumb texture, and topped with a rich cream cheese frosting. Perfect for summer gatherings, birthdays, or whenever you're craving a fruity dessert.
Prep Time 15 minutes
Cook Time 33 minutes
Total Time 50 minutes
Servings: 12
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 410

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated suga
  • 2 large eggs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 can (20 oz) crushed pineapple with juice
  • 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting
  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • 9x13-inch baking pan
  • Measuring cups and spoons
  • Spatula
  • oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. In a large bowl, combine flour, sugar, baking soda, and salt.
  3. Add eggs, vanilla extract, and the entire can of crushed pineapple with juice. Mix until just combined.
  4. Fold in chopped nuts if using.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool completely before frosting.
To Make the Frosting:
  1. In a bowl, beat softened butter and cream cheese until smooth.
  2. Gradually add powdered sugar and beat until fluffy.
  3. Mix in vanilla extract.
  4. Spread the frosting evenly over the cooled cake.

Notes

  • You can toast the nuts for extra flavor.
  • For a layered cake version, divide the batter between two round pans and reduce the baking time slightly.
  • Store in the refrigerator for up to 4–5 days.
  • This cake is great served chilled!