Frosted Pineapple Cake
Indulge in the tropical sweetness of this irresistible Frosted Pineapple Cake, a moist and fluffy dessert that combines the brightness of crushed pineapple with a rich, velvety cream cheese frosting. Perfectly balanced with hints of vanilla and a touch of tangy cream cheese, this easy-to-make cake is baked to golden perfection and topped with optional shredded coconut for added texture and flavor. With minimal prep time and no need for a mixer, this recipe is a true crowd-pleaser, whether for family gatherings, potlucks, or a simple sweet treat at home. Whisk together pantry staples, pour it into a single baking pan, and bring the warmth of the tropics to your dessert table—all in under an hour!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking soda
- 0.5 teaspoons salt
- 20 ounces crushed pineapple with juices (canned)
- 2 eggs
- 0.5 cups vegetable oil
- 0.5 cups unsalted butter
- 8 ounces cream cheese (softened)
- 2.5 cups powdered sugar
- 1 teaspoons vanilla extract
- 0.5 cups shredded coconut (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Mix well to distribute the dry ingredients evenly.
Add the crushed pineapple (with its juices), eggs, and vegetable oil to the dry ingredients. Stir until just combined and no dry streaks remain. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely in the pan before frosting.
To prepare the frosting, beat the unsalted butter and cream cheese together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, until fully incorporated. Add the vanilla extract and beat until smooth and fluffy.
Spread the frosting evenly over the cooled cake using a spatula.
Optionally, sprinkle the shredded coconut over the frosting for added texture and flavor.
Slice and serve the frosted pineapple cake. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 117.9 g | 590% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 4635 mg | 202% | |
| Total Carbohydrate | 619.1 g | 225% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 385.5 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 451 mg | 35% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1984 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
