This is the best pineapple cake you’ll ever bake — I promise. It’s one of those humble sheet cakes that doesn’t need a fancy frosting swirl or layers to make an impression. It’s incredibly moist, filled with juicy crushed pineapple, and slathered with tangy cream cheese frosting. My grandma used to make this on rainy Sundays, and the moment that aroma hit the kitchen, we’d all start lining up.
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Why You’ll Love This Pineapple Cake
This cake is soft, fruity, and just the right amount of sweet. There’s no oil or butter in the batter — the crushed pineapple does all the magic. It’s a one-bowl wonder that always gets compliments, especially when topped with its creamy, dreamy frosting.
Taste & Texture: Ultra-moist, fruity sponge with a luscious cream cheese frosting
Smell: Sweet pineapple and vanilla with hints of warm cake batter
Perfect For: Potlucks, birthdays, spring picnics, or just a sweet craving!
Ingredients List
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple in juice (undrained)
- ½ cup chopped walnuts or pecans (optional)
For the Frosting (Cream Cheese Frosting):
- 8 oz (225g) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 1 tsp vanilla extract
- 2–2½ cups powdered sugar (to taste)
- Pinch of salt
Substitutions:
- Use gluten-free 1:1 flour blend if needed
- Add shredded coconut for extra tropical flavor
- Swap nuts for toasted coconut or omit entirely
Necessary Tools for Preparation
- Mixing bowls
- 9×13-inch cake pan
- Whisk or electric mixer
- Spatula
- Measuring cups & spoons
- Offset spatula (for frosting)
Step-by-Step Instructions
Make the Cake:
- Preheat oven to 175°C (350°F). Grease and flour a 9×13-inch cake pan.
- Whisk dry ingredients – flour, sugar, baking soda, and salt in a large bowl.
- Add wet ingredients: eggs, vanilla, and the full can of crushed pineapple (with juice). Stir until just combined.
- Fold in nuts if using.
- Pour batter into prepared pan and spread evenly.
- Bake for 35–40 minutes or until golden brown and a toothpick comes out clean. Let cool completely before frosting.
Make the Cream Cheese Frosting:
- Beat cream cheese and butter until smooth.
- Add vanilla and powdered sugar, ½ cup at a time, until desired sweetness and consistency is reached.
- Spread frosting over the cooled cake with a spatula. Sprinkle extra nuts or coconut on top if desired.
Tips for Perfecting the Pineapple Cake with Cream Cheese Frosting Recipe
- Don’t drain the pineapple — the juice is what makes it super moist
- For a lighter frosting, use less sugar or swap some with maple syrup
- Chill the cake before serving if you like a firmer, frosted texture
- Add lemon zest to the frosting for a citrusy twist
What to Serve With It
This pineapple cake pairs beautifully with:
- Iced tea or a tropical cocktail
- Whipped cream and fresh fruit
- Vanilla or coconut ice cream
More fruity favorites to explore:
Storage Instructions
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze frosted or unfrosted slices wrapped tightly for up to 2 months
- Room Temp: Not recommended due to cream cheese frosting
General Information
This pineapple cake is egg-based, no butter or oil in the batter, and bakes in one pan for easy prep and cleanup. It’s a reliable crowd-pleaser with a tropical flavor twist, perfect for spring and summer.
FAQ
Can I use fresh pineapple?
Yes, just pulse in a food processor with juice to match the consistency of canned crushed pineapple.
Can I skip the frosting?
Absolutely — it’s still moist and sweet enough on its own, or try a dusting of powdered sugar.
What type of cake mix can I use instead?
If you must use a mix, yellow cake with added pineapple juice and crushed fruit works, but homemade is always better here!
Conclusion
This pineapple cake is hands-down one of the easiest and most satisfying cakes you’ll ever make. With its tropical flavor, moist crumb, and tangy cream cheese frosting, it’s no wonder it’s called the BEST. If you bake it, tag your slice on Pinterest — I’d love to see your twist! 🍍💛
Print
The BEST Pineapple Cake Ever – Moist, Tangy, & Topped with Cream Cheese Frosting!
- Total Time: 50 minutes
- Yield: 12–15 slices
- Diet: Vegetarian
Description
A moist, easy pineapple cake made with crushed pineapple and topped with tangy cream cheese frosting. No butter or oil in the batter — just pure tropical flavor and a fluffy texture.
Ingredients
Cake: 2 cups flour, 2 cups sugar, 1 tsp baking soda, ½ tsp salt, 2 eggs, 1 tsp vanilla, 1 (20 oz) can crushed pineapple (with juice), ½ cup chopped nuts (optional)
Frosting: 8 oz cream cheese, ½ cup butter, 1 tsp vanilla, 2–2½ cups powdered sugar, pinch salt
Instructions
Preheat oven to 175°C. Mix dry ingredients. Add eggs, vanilla, pineapple (with juice). Stir gently to combine. Fold in nuts. Pour into greased 9×13 pan. Bake 35–40 minutes. Cool. Beat frosting ingredients until fluffy. Spread over cake. Chill and serve.
Notes
Use full pineapple can, including juice. Optional add-ins: coconut, lemon zest, or toasted pecans. Best chilled before serving.
- Prep Time: 10
- Cook Time: 40
- Category: Cake
- Method: Baking
- Cuisine: American
