Pineapple Cake
This Pineapple Cake recipe brings tropical bliss straight to your kitchen with every bite! Made with crushed pineapple for an unbeatable natural sweetness and moist texture, this easy-to-make cake is both refreshing and indulgent. Topped with a luscious cream cheese frosting, it's enhanced further by optional garnishes of pineapple chunks and toasted coconut flakes for added flavor and aesthetic appeal. With just 20 minutes of prep time and straightforward directions, this crowd-pleaser is perfect for birthdays, potlucks, or a sunny weekend treat. Whether enjoyed as a snack or dessert, this homemade pineapple cake is guaranteed to brighten any occasion. Keywords: pineapple cake recipe, creamy frosting, easy tropical dessert, moist cake, pineapple cream cheese cake.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 3 large Eggs
- 0.75 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1.5 cups Crushed pineapple (with juice)
- 0.5 cups Unsalted butter
- 8 ounces Cream cheese
- 3 cups Powdered sugar
- 0.5 cups Pineapple chunks (optional, for garnish)
- 0.25 cups Toasted coconut flakes (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, lightly beat the eggs. Add the vegetable oil, vanilla extract, and crushed pineapple (with juice), and mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to prevent a dense cake.
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 comes out clean.
While the cake bakes, prepare the frosting: In a mixing bowl, beat the cream cheese and unsalted butter together until light and fluffy. Gradually add the powdered sugar and beat until smooth. Set aside.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before applying the frosting.
Once the cake is cool, spread the cream cheese frosting evenly over the top. Garnish with pineapple chunks and toasted coconut flakes, if desired.
Slice into squares or rectangles and serve. Store any leftovers in an airtight container in the refrigerator.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 63.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 109 mg | 2% | |
*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.
