Pineapple Cake Recipe

pineapple cake with white frosting on top and with a sliced pineapple.

5 from 3 votes

This tropical inspired dessert is perfect for any time you are craving the beach. It has the best tropical flavor throughout the entire dessert and it will have you asking for seconds every time.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 386kcal

Author: Dorothy Kern

Cost: $9

Ingredients

For the cake:

2 cups (248g) all-purpose flour
1 ½ cups (300g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 20 ounce can crushed pineapple in juice, reserve 1 tablespoon of the juice

For the frosting:

8 ounces (226g) cream cheese
1 cup (113g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon reserved juice from the canned pineapple
1 ½ cups cold heavy whipping cream

Instructions

Preheat oven to 350°F. Grease a 9x13-inch pan with nonstick baking spray (the kind with flour) or grease and flour it.
Make sure to reserve 1 tablespoon of the juice from the can of pineapple; set aside for the frosting.
Add flour and sugar to a large bowl, whisk to combine. Then add eggs, vanilla, baking soda and pineapple to the dry ingredients. Whisk or mix with a hand mixer until combined (batter will be slightly lumpy).
Pour batter into prepared cake pan. Bake until a toothpick comes out clean, about 35-42 minutes.
The top will turn a dark golden color. Cool completely before frosting.
To make the frosting, mix cream cheese and sugar with a hand or a stand mixer until smooth.
Add vanilla and pineapple juice and mix on low, then while running the mixer medium, slowly add the heavy cream. Turn the mixer up and beat until stiff peaks form, being sure to scape the sides and bottom of the bowl once during mixing. This will happen faster with a stand mixer and take a while with a hand mixer.
Once cooled, frost the cake with the frosting. Garnish as desired.

Notes

Store cake with the pan loosely covered with plastic wrap. Store in the refrigerator - the frosting should last 2-3 days without weeping. You can freeze the cake before you frost it but I don't recommend freezing the cake once it's frosted.
To make a layer cake, bake the cake in three 8-inch rounds or two 9-inch rounds.

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