Pineapple cake is a moist, flavorful dessert that combines the tropical sweetness of pineapple with a soft, rich cake base. Perfect for celebrations or casual gatherings, this cake brings a burst of fresh flavor to your dessert table. Whether you’re using fresh or canned pineapple, the results are equally delightful. With its golden crumb and fruity aroma, pineapple cake is both comforting and exotic.
It’s an easy-to-make recipe that requires minimal effort but delivers maximum satisfaction. From birthdays to summer picnics, this dessert is a crowd-pleaser that stands out among traditional cakes. What makes it even better is the fact that it stays moist for days, making it ideal for preparing ahead. The combination of simple pantry ingredients and tropical fruit makes it a go-to recipe for both novice and seasoned bakers. This homemade pineapple cake is not just a dessert; it’s a taste of sunshine on a plate.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice (do not drain)
- ½ cup chopped walnuts or pecans (optional)
- ½ teaspoon cinnamon (optional)
- ½ cup unsalted butter (for frosting)
- 1 cup powdered sugar (for frosting)
- 4 ounces cream cheese (softened, for frosting)
- ½ teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Mix thoroughly to evenly distribute the dry ingredients.
- Add the eggs, vanilla extract, and the entire can of crushed pineapple (with juice) into the dry mixture. Stir until well combined and the batter is smooth and slightly thick.
- If using, fold in the chopped walnuts or pecans and cinnamon for extra texture and a hint of spice.
- Pour the batter into the prepared baking pan and spread it evenly using a spatula.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and slightly springy to the touch.
- While the cake is cooling, prepare the cream cheese frosting by beating together the softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Allow the cake to cool completely before frosting to avoid melting the icing.
- Spread the cream cheese frosting evenly over the cooled cake using a spatula or butter knife.
- Optionally, top with additional chopped nuts or a few pineapple chunks for decoration and extra flavor.
- Slice into squares and serve. The cake can be stored in the refrigerator for up to 5 days in an airtight container.