Name: Pineapple Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: International
Ingredients: 2 cups all-purpose flour; 1 cup white sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 3 large eggs; 1 cup crushed pineapple, drained; ½ cup unsalted butter, melted; 1 teaspoon vanilla extract; ½ cup pineapple juice; 1 cup cream cheese frosting (for topping); ½ cup diced pineapple (for garnish)

Hey y'all! If you're craving a dessert that's bursting with sunshine and sweet tropical flavor, this Pineapple Cake is about to become your new favorite. Its super-moist crumb, juicy pineapple pieces, and creamy frosting make it an absolute crowd-pleaser—whether you're celebrating birthdays, potlucks, or just need a pick-me-up treat. Trust me, every bite tastes like a vacation. Let's get cooking!

Why You'll Love This Pineapple Cake

Irresistibly moist crumb thanks to juicy crushed pineapple throughout the batter.
Quick and easy: minimal prep, no fancy techniques needed, and bakes up in under an hour.
Perfect for parties and gatherings, serving up big tropical flavors everyone will adore.
Crown it with luscious cream cheese frosting and a sprinkle of toasted coconut for added wow-factor.
Stays fresh and delicious for days, making it a great make-ahead dessert.

Ingredients for Pineapple Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs, room temperature
1 (20 oz) can crushed pineapple in juice (do not drain)
½ cup vegetable oil
1 teaspoon vanilla extract
Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
4 tablespoons unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Optional: ½ cup toasted shredded coconut for garnish

Directions: How To Make Pineapple Cake

1. Prep and Preheat

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper if desired for easy removal.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking soda, and salt until well combined.

3. Combine Wet Ingredients

In a separate bowl, beat the eggs lightly. Add vegetable oil, vanilla, and the entire can of undrained crushed pineapple. Mix until fully blended.

4. Assemble the Pineapple Cake Batter

Pour the wet ingredients into the dry ingredients. Stir together with a spatula until just combined; don't overmix.

5. Bake the Pineapple Cake

Spread the batter evenly in your prepared pan.
Bake for 32-36 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Let the cake cool completely before frosting.

6. Make the Cream Cheese Frosting

In a medium bowl, beat together softened cream cheese and butter until smooth and fluffy.
Add powdered sugar and vanilla. Beat on low, then increase speed to medium and mix until light and creamy.

7. Frost and Garnish

Spread cream cheese frosting evenly over cooled cake. Sprinkle with toasted coconut if using.
Slice, serve, and enjoy!

Pineapple Cake Notes & Tips

For the fluffiest texture, use room-temperature eggs and avoid overmixing the batter. Learn why this is important at King Arthur Baking.
Ensure your cream cheese and butter are softened for a flawless, lump-free frosting.
Leftover batter? Bake it into cupcakes and reduce the baking time to 18–22 minutes.

Variations: Pineapple Cake Your Way

Pineapple Coconut Cake: Mix ½ cup sweetened shredded coconut into the batter for extra tropical flair.
Pineapple Upside Down Cake: Pour the batter over arranged pineapple rings and cherries in a butter-brown sugar base (see details at Food Network).
Gluten-Free Pineapple Cake: Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour.

Required Equipment for Pineapple Cake

9x13-inch baking pan
Mixing bowls (large and medium)
Measuring cups and spoons
Hand mixer or stand mixer
Spatula
Cooling rack

How to Store Pineapple Cake (Shelf Life)

Cover the frosted cake tightly and refrigerate for up to 5 days.
For longer storage, slice and freeze individual pieces—wrap well and store in an airtight container for up to 2 months.
Thaw in the fridge overnight before serving.

Serving & Pairings for Pineapple Cake

Serve chilled or at room temperature for best texture and flavor.
Pair a slice with a scoop of vanilla ice cream or a dollop of whipped cream.
Fresh berries or a drizzle of raspberry sauce make the flavors pop even more.
For beverage pairing, a hot cup of coffee or chilled pineapple juice complements beautifully.

Pineapple Cake Pro Tips

Don’t drain the canned pineapple—its juice is what keeps this cake ultra-moist. For best results, use high-quality crushed pineapple.
Let your cake cool fully before frosting, or the frosting will slide right off.
Sift powdered sugar before adding to the frosting for a silky-smooth finish.

Pineapple Cake FAQ

Can I make Pineapple Cake in advance?: Absolutely! It tastes even better the next day after the flavors meld. Just store it covered in the fridge.
Can I use fresh pineapple instead of canned?: Yes, finely chop and measure 2 cups of fresh pineapple with juice, but canned is traditional for this moist texture.
What nuts go well in Pineapple Cake?: Chopped pecans or walnuts add a delightful crunch—simply fold in ½ cup with the wet ingredients before baking.

Total time: 50 minutes | Prep time: 15 minutes | Cook time: 35 minutes

Pineapple Cake