I love how quick and straightforward this cake is to prepare. I only need a few basic ingredients, and everything comes together in one bowl. The texture is soft and slightly sponge-like, while the pineapple adds natural sweetness and moisture. I also enjoy how the cream cheese frosting balances the fruity cake with a smooth and creamy layer.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cake:
cooking spray
2 cups all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1 (20-ounce) can crushed pineapple with juice
1 teaspoon vanilla extract
Frosting:
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 ½ cups confectioners’ sugar
1 teaspoon vanilla extract
Directions
I start by gathering all the ingredients and preheating the oven to 350°F (175°C). I grease a 9×13-inch baking dish with cooking spray.
In a large bowl, I mix the flour, white sugar, baking soda, and salt, then I make a well in the center.
I add the eggs, crushed pineapple with its juice, and vanilla extract into the well, then whisk everything together until well combined.
I pour the batter into the prepared baking dish and spread it evenly.
I bake the cake in the preheated oven for about 35 minutes, or until the top is deeply golden and a toothpick inserted into the center comes out clean.
I let the cake cool completely in the dish on a wire rack for about 1 to 2 hours.
To make the frosting, I combine the cream cheese and butter in a mixing bowl and beat them with an electric mixer until smooth.
I add the confectioners’ sugar and vanilla extract, then continue beating until the frosting is creamy and smooth.
Once the cake is fully cooled, I spread the frosting evenly over the top.
I slice, serve, and enjoy.
Servings and Timing
I get about 24 servings from this cake, which makes it perfect for gatherings or sharing. The prep time is 10 minutes, the bake time is 35 minutes, and I allow an additional 1 to 2 hours for cooling. The total time comes to about 1 hour and 45 minutes.
Variations
I sometimes add chopped nuts like pecans or walnuts to the batter for a bit of crunch.
If I want a lighter version, I reduce the frosting or skip it entirely since the cake is already moist and flavorful on its own.
I also like adding a hint of cinnamon for a warmer flavor profile.
For a more tropical twist, I mix in shredded coconut or top the frosting with toasted coconut flakes.
Storage/Reheating
I store the cake in an airtight container in the refrigerator for up to 4 days because of the cream cheese frosting.
I avoid leaving it at room temperature for more than 2 hours to keep it fresh and safe.
When I want to serve it, I sometimes let a slice sit at room temperature for a few minutes so the frosting softens slightly. I do not reheat this cake since it is best enjoyed as is.
FAQs
Can I use fresh pineapple instead of canned?
I prefer using canned crushed pineapple with juice because it gives the right moisture and consistency. Fresh pineapple can change the texture.
Why is my cake too dense?
If my cake turns out dense, it may be from overmixing the batter. I mix just until everything is combined.
Can I make this cake ahead of time?
I often make it a day ahead. It stays moist and tastes even better after resting.
Do I have to frost the cake?
I can skip the frosting if I want a lighter dessert. The cake is still delicious on its own.
Can I freeze pineapple cake?
I can freeze the unfrosted cake for up to 2 months. I thaw it in the refrigerator before frosting and serving.
What size pan should I use?
I use a 9×13-inch baking dish for the best results and even baking.
How do I know when the cake is done?
I check with a toothpick inserted into the center. If it comes out clean, the cake is ready.
Can I use a different frosting?
I sometimes use whipped topping or a simple glaze if I want something lighter than cream cheese frosting.
Why does my frosting melt?
If I frost the cake before it is completely cool, the frosting can melt. I always wait until the cake is fully cooled.
Can I make this into cupcakes?
I can divide the batter into cupcake liners and adjust the baking time to about 18–22 minutes.
Conclusion
I keep this Easy Pineapple Cake recipe because it is simple, moist, and full of flavor every time I make it. I love how the pineapple creates a tender crumb and how the creamy frosting completes the dessert. It is an easy go-to recipe that works for any occasion and always gets enjoyed quickly.
A soft and moist pineapple cake made with crushed pineapple for natural sweetness and topped with a rich cream cheese frosting. This easy dessert is comforting, tropical, and perfect for any occasion.
Author:Amy
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:1 hour 45 minutes
Yield:24 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Cooking spray
2 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1 (20-ounce) can crushed pineapple with juice
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract (for frosting)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray.
In a large bowl, mix flour, sugar, baking soda, and salt. Make a well in the center.
Add eggs, crushed pineapple with juice, and vanilla extract. Mix until well combined.
Pour batter into the prepared dish and spread evenly.
Bake for about 35 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool completely in the pan for 1 to 2 hours.
In a bowl, beat cream cheese and butter until smooth.
Add confectioners’ sugar and vanilla extract, beating until creamy.
Spread frosting evenly over the cooled cake, then slice and serve.
Notes
Add chopped pecans or walnuts for extra texture.
Mix in shredded coconut or top with toasted coconut for a tropical twist.
Store in the refrigerator for up to 4 days due to the cream cheese frosting.
Allow slices to sit at room temperature briefly before serving for best texture.
Freeze unfrosted cake for up to 2 months and thaw before frosting.
