Description
Bright, moist, and bursting with tropical sweetness, this old-fashioned pineapple cake is as simple as it is delicious! Topped with a tangy cream cheese frosting, it’s perfect for picnics, potlucks, or just a sunny afternoon treat
Ingredients:
For the cake:
2 cups (250 g) all-purpose flour
2 cups (400 g) granulated sugar
2 large eggs
1 tsp baking soda
½ tsp salt
1 tsp vanilla extract
1 can (20 oz / 560 g) crushed pineapple with juice
For the frosting:
8 oz (225 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
2 cups (240 g) powdered sugar, sifted
1 tsp vanilla extract
Instructions:
Preheat oven & prep pan
(5 minutes):
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish or line it with parchment paper.
Mix the batter
(6 minutes):
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Add eggs, vanilla, and crushed pineapple (with juice).
Stir gently until well combined.
Bake the cake
(35–40 minutes):
Pour batter into the prepared dish and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely
(30 minutes):
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack (or leave in pan) to cool fully.
Prepare frosting
(5 minutes):
Beat cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar and vanilla, mixing until fluffy.
Frost & serve
(5 minutes):
Spread the frosting evenly over the cooled cake.
Slice and enjoy chilled or at room temperature.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Cooling & Frosting: 40 minutes | Total Time: 1 hour 30 minutes
Kcal: 360 kcal | Servings: 12 squares
#SouthernPineappleCake #TropicalDessert #MoistCake #SweetTreat
Step-by-Step Guide
Begin by preheating your oven to 350°F (175°C) and preparing a 9×13-inch baking dish. In a large mixing bowl, thoroughly whisk together the dry ingredients: flour, sugar, baking soda, and salt. This ensures even distribution of the leavening agent. Next, add the wet ingredients—eggs, vanilla, and the entire can of crushed pineapple with its juice. Stir gently but firmly until you have a smooth, uniform batter with no dry flour pockets. Pour the batter into your prepared pan and bake for 35-40 minutes. The cake is done when the top is golden and a toothpick inserted into the center comes out clean. Cooling is crucial; let it sit in the pan for 10 minutes before transferring to a wire rack to cool completely. For the frosting, beat the softened cream cheese and butter until perfectly smooth, then gradually incorporate the sifted powdered sugar and vanilla. Frost only once the cake is entirely cool to prevent melting.
Serving Suggestions
This cake is wonderfully versatile. For an elegant presentation, garnish each slice with a thin, fresh pineapple ring, a maraschino cherry, or a sprinkle of toasted coconut flakes. It pairs beautifully with a cup of strong coffee or a glass of iced tea. For a summer party, consider cutting it into smaller, bite-sized squares for easy serving. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream alongside a warm slice makes for a decadent dessert.
How-to Summary
To make Old-Fashioned Pineapple Cake: Whisk dry ingredients, mix in wet ingredients including pineapple with juice, bake until set, cool completely, then top with a creamy frosting made from blended cream cheese, butter, powdered sugar, and vanilla.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
It’s not recommended. Canned pineapple includes juice which is vital for the cake’s moisture and sweetness. Fresh pineapple is more acidic and contains enzymes that can break down the batter, affecting texture.
Can I make this cake ahead of time?
Absolutely. The unfrosted cake can be baked, cooled, wrapped tightly, and stored at room temperature for one day or frozen for up to a month. Frost the cake the day you plan to serve it for the best texture.
Why did my cake turn out dense or gummy?
This is often due to overmixing the batter after adding the wet ingredients. Stir just until combined. Also, ensure your baking soda is fresh and not expired.
How should I store the frosted cake?
Due to the cream cheese frosting, the cake must be refrigerated. Store it in an airtight container for up to 4 days. Let slices sit at room temperature for 15-20 minutes before serving for the best flavor.
Can I bake this in a different pan?
Yes. Two 9-inch round pans can be used for a layer cake; reduce baking time to 25-30 minutes. A 9×13-inch pan is standard for the moist, bar-style result.
Common Mistakes to Avoid
- Frosting a Warm Cake: This will cause the frosting to melt and become a runny mess. Patience is key.
- Overmixing the Batter: Once the wet and dry ingredients are combined, stop stirring. Overmixing develops gluten, leading to a tough cake.
- Using Cold Dairy: Ensure cream cheese and butter are truly softened to room temperature for a lump-free, fluffy frosting.
- Not Sifting Powdered Sugar: Sifting prevents gritty frosting. Don’t skip this step for a silky-smooth finish.
- Under-baking: The high moisture content means the center must be fully set. Use the toothpick test for doneness.
Conclusion
This old-fashioned pineapple cake is a testament to the magic of simple ingredients. The one-bowl batter comes together effortlessly, while the pineapple ensures incredible moisture and a delightful tropical flavor that’s perfectly balanced by the rich, tangy cream cheese frosting. It’s a foolproof, crowd-pleasing dessert that brings a taste of sunshine to any occasion. Whether for a casual picnic or a special gathering, this timeless recipe is sure to earn a permanent spot in your baking repertoire.