Pineapple Cream Cheese Cake
Indulge in the tropical sweetness of Pineapple Cream Cheese Cake, a moist and easy-to-make dessert that's perfect for any occasion. This delightful recipe combines the tangy richness of crushed pineapple with a fluffy, homemade cream cheese frosting for an irresistible balance of flavor. With just 20 minutes of prep time, the batter comes together effortlessly using pantry staples like all-purpose flour, baking soda, and vanilla extract, while the pineapple ensures a beautifully tender crumb. Topped with a velvety cream cheese frosting—made smooth with softened butter and powdered sugar—this cake can be elegantly finished with optional garnishes such as pineapple slices and toasted coconut flakes for extra flair. Perfect for potlucks, celebrations, or a sweet weeknight treat, this no-fuss cake is a tropical getaway in every bite!
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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 juice)
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 ounces cream cheese
- 0.5 cups unsalted butter (softened)
- 3 cups powdered sugar
- pineapple slices (optional, for garnish)
- 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 flour, granulated sugar, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
Add the crushed pineapple (with its juice), eggs, and vanilla extract to the dry ingredients. Stir until the batter is thoroughly mixed and no dry pockets remain.
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake bakes, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese and softened butter together until smooth and creamy using an electric mixer.
Gradually add the powdered sugar to the cream cheese mixture, beating well after each addition. Continue mixing until the frosting is smooth and fluffy. Set aside.
Once the cake is finished baking, remove it from the oven and let it cool completely in the pan on a wire rack.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top using a spatula.
Optional: Decorate the cake with pineapple slices and a sprinkle of toasted coconut flakes for added flavor and presentation.
Slice into squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 366 mg | 16% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 61.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 112 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.
