Description
A moist, tropical delight filled with sweet pineapple and topped with creamy frosting — a sunshine dessert for any occasion!
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
2 large eggs
2 tsp baking soda
½ tsp salt
1 can (20 oz) crushed pineapple with juice
1 tsp vanilla extract
For the Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
1–2 tbsp milk (as needed for consistency)
Optional Topping:
½ cup chopped pecans or walnuts
Extra pineapple chunks for garnish
Instructions
Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. (5 min)
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt. (3 min)
Add Wet Ingredients: Stir in eggs, crushed pineapple (with juice), and vanilla until just combined. (4 min)
Bake: Divide the batter evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely on a wire rack. (35 min + cooling 30 min)
Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy. Add milk a little at a time to reach spreadable consistency. (7 min)
Assemble & Garnish: Frost between layers and over the top of the cake. Sprinkle with chopped nuts and pineapple chunks, if desired. (5 min)
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling & Assembly: 35 minutes
Total Time: 1 hour 30 minutes
Servings: 10–12
Nutrition (per slice)
Calories: 420 kcal
Total Fat: 18 g
Saturated Fat: 9 g
Carbohydrates: 60 g
Sugars: 42 g
Protein: 5 g
Fiber: 2 g
Sodium: 280 mg
Serving Suggestions
Serve chilled for a refreshing tropical dessert
Pair with iced tea or coconut water for beachy vibes
Top with toasted coconut for an extra crunch
Perfect Tips
Don’t drain the pineapple — the juice keeps the cake irresistibly moist!
Make it a day ahead; it tastes even better after chilling overnight.
Store leftovers covered in the fridge for up to 4 days.
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Step-by-Step Guide
Follow this detailed guide for a foolproof cake. First, preheat your oven and prepare your pans by greasing and lightly flouring them. In your large mixing bowl, thoroughly whisk the dry ingredients (flour, sugar, baking soda, salt) to ensure even distribution. Create a well in the center and add the eggs, the entire can of undrained pineapple, and vanilla. Stir gently with a spatula just until the batter comes together; overmixing will lead to a tough cake. Divide the batter and bake until golden. While the cakes cool completely, make the frosting by beating the softened cream cheese and butter until light, then gradually incorporating the sugar and vanilla. Assemble on a cake plate once layers are fully cool to prevent frosting melt.
Serving Suggestions
This cake is versatile. For a casual gathering, serve generous slices on simple plates. For an elegant touch, plate individual slices with a drizzle of caramel sauce and a fresh mint leaf. It pairs wonderfully with a cup of strong coffee to balance the sweetness or a glass of Riesling. For a true tropical experience, serve alongside fresh mango or passion fruit sorbet.
How-to Summary
To make Pineapple Cake: Mix dry ingredients, stir in wet ingredients (including pineapple juice), bake, and cool. Prepare cream cheese frosting by beating cream cheese, butter, powdered sugar, and vanilla. Frost the cooled cake layers and garnish with nuts or extra pineapple.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
It’s not recommended. Canned pineapple in juice provides the perfect moisture and consistent sweetness. Fresh pineapple contains enzymes that can break down the protein in flour, potentially resulting in a mushy texture.
Can I make this into cupcakes?
Absolutely! Line a muffin tin and fill cups 2/3 full. Bake at 350°F for 18-22 minutes. This recipe yields about 24 cupcakes.
How do I store this cake?
Due to the cream cheese frosting, it must be stored covered in the refrigerator for up to 4 days. Let slices sit at room temperature for 15 minutes before serving for the best texture.
Can I freeze this cake?
Yes, but freeze it unfrosted for best results. Wrap the cooled cake layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and frost before serving.
My frosting is too runny. How can I fix it?
Ensure your butter and cream cheese were just softened, not melted. Chill the mixture for 20 minutes, then re-whip. You can also add a little more powdered sugar, a quarter cup at a time, until it thickens.
Common Mistakes to Avoid
- Draining the Pineapple: This is the biggest error. The juice is essential for the cake’s signature moisture.
- Overmixing the Batter: Stir until just combined to avoid a dense, gummy crumb.
- Frosting a Warm Cake: The frosting will melt and slide off. Patience is key—ensure layers are completely cool.
- Using Cold Dairy: Butter and cream cheese must be softened to room temperature to create a smooth, lump-free frosting.
Conclusion
This Pineapple Cake is a guaranteed crowd-pleaser, offering a perfect balance of sweet, tangy, and creamy flavors with an incredibly moist texture. Its simplicity makes it accessible for bakers of any level, while its impressive taste and presentation make it worthy of any celebration. By following the detailed steps and avoiding common pitfalls, you’ll create a stunning tropical dessert that brings a taste of sunshine to your table. Enjoy the process and the delicious results!