Pineapple Cake Recipe

Easy Pineapple Cake Recipe made with canned crushed pineapple and topped with sweet and tangy cream cheese frosting. Light and summery, but still a decadent treat ready in just 10 minutes of prep time!

If you love to treat yourself during summers, try my Cone Cupcakes Recipe next! Also, you are sure to like this Decadent, moist, fluffy yet Simple Chocolate Cake too. Looking for more summer treats? Go check out all Summer Desserts on the blog.

This one is such a fun tropical dessert recipe that will transport your tastebuds to sunny lands. If you're looking for a sweet, and refreshing dessert that is ready to be devoured in minutes, then you are in for a treat.

Why you will love this Sunshine Cake:

• Texture: Soft, fluffy and supremely moist cake with pineapple tid-bits all around. Top it with creamy and silky cream cheese frosting, would you ask for more?
• Flavor: Bursting with fresh tropical flavors and a slight tang from cream cheese frosting to cut all that sweetness from cake.
  However, you can enjoy this cake along with ice cream, whipped cream topping or even with coconut frosting. I leave that for you to decide. 😉
• Ease: You only need a few simple ingredients like a mixing bowl and a hand whisk. Oh and also 10 minutes of prep time to put your cake pan into the oven.
  
  Since, we are not even creaming butter and using melted one, even more time is saved. ANDDD no need to wait for that cold butter to soften to room temperature, sigh!
  
  Also, you don't even need to break out a mixer to whip this batter up! If pressed on time, Reddi whip/cool whip toppings are such wonderful alternatives to homemade frostings.
• Time: Cake gets ready in under an hour. If you don't want to wait for it to cool down at room temp, cool it down in refrigerator for a hour. Or you can freeze it for 25-30 minutes and it is ready to be frosted!

 Are you ready to brighten your day with some sunshine? Come, let’s dive into my virtual kitchen.  

Recipe Ingredients:

Only 7 ingredients are needed to make this cake batter. No complex techniques and no special equipments are involved. You don't even need a mixer to whip this batter up.

Let's quickly check out what you will need to make this recipe: 

• Butter: I prefer to use unsalted butter in my recipes, that gives me the control over salt. However, if you only have salted butter on hands then skip the salt from recipe ingredients. 
  Butter isn't needed to be creamed here. We are using melted and cooled butter. Make sure to cool it down to room temperature before adding eggs, otherwise it can cook eggs! Also, equal amount of oil can be substituted in place of butter.
• Sugar: White granulated sugar is used in this batter. I reduced some sugar from the original cake recipe. If you prefer a sweeter cake, feel free to add an additional ¼ cup in the batter.
• Eggs: You will require 2 eggs for this batter. Make sure they are at room temperature before adding them to the butter+sugar mixture.
• Canned Pineapple: We are using dole pineapple in 100% juice. This is not a sponsored post, I just prefer its taste over other brands.
• Vanilla Extract: Make sure to always use pure vanilla extract, that's where all the good flavor lies.
• Salt: A pinch of salt adds to the sweetness of this cake.

How to Make this Cake

Making this is easier than you might think. If you can mix a few ingredients with your hands, you can bake this cake. It's seriously that easy!

1. Preheat your oven to 350°F. Lightly grease a 9×9" baking dish with non-stick spray or line it with parchment paper.
2. In a large mixing bowl, add butter, sugar, eggs and vanilla. Whisk until everything is well combined.
3. Next add and mix crushed pineapple (do not drain the juice) in. Sift and fold dry ingredients in wet.
4. Pour the batter into prepared pan. Bake for 30-40 minutes or till it passes the toothpick test.
5. Allow the cake to cool completely before frosting it.

Cream cheese frosting:

I topped this cake with cream cheese frosting. But you could also go for Whipped Cream Frosting, Vanilla Buttercream Frosting, Coconut Frosting or even Strawberry Frosting! 

To make frosting with cream cheese:

• Take a medium size bowl, add room temp. cream cheese and butter to it. Beat them until smooth.
• Add and beat confectioners' sugar and vanilla extract. Mix them until the frosting is smooth and creamy.
• After the cake has cooled and the frosting has chilled, spread a generous layer of frosting on top of cake. Garnish with fresh pineapple chunks, sprinkles or even coconut flakes. 

Tips for Recipe Success

Some Additional Tips for Making the Best Cake Ever:

• One important thing you need to remember is this cake contains fruit, so it should be stored in the fridge. It will last for 3-4 days.
• Don't Overmix: After adding dry ingredients you need to avoid overmixing. This can result in a tough and dense texture. Just mix the ingredients until combined to make the cake light and fluffy.
• Avoid opening the doors of oven. I know it can be tempting to check the progress of cake. But opening oven door frequently can cause the cake to sink or to not rise properly.
  So, Wait until cake is close to the recommended baking time before checking for doneness.
• Cream cheese frosting should be chilled before spreading on the cake. This step will help the frosting set better on cake and holds its shape well.

Variations on this Homemade Cake

• Add a teaspoon of coconut extract to this cake batter to enhance its flavor profile.
• Try adding 1 teaspoon of lemon zest in the cake batter. Lemon and pineapple blend so well together to create a fun summer treat! 
• You can go for different frostings on this cake if you prefer. whipped cream topping, or flavored buttercreams like Strawberry, Coconut or even Vanilla would all be wonderful!

How to Store this cake?

• Room Temperature: If you plan to eat the cake within a day, it's safe to keep it at room temperature. 
• Refrigerator Storage: Since the frosting is made with cream cheese, I recommend storing it in the Refrigerator on day 2.
• Freezer storage: For longer storage, this cake can be frozen. Wrap the cake in plastic wrap and place it in a freezer-safe container. It will stay good in the freezer for about 2 months.

Please keep in mind, however, that refrigeration can sometimes make cakes dry. So it's best to consume them as soon as possible. Or else opt for freezing!

Secure cake tightly in plastic wrap or store it in airtight containers at all times to keep it fresh. 

This cake will be a wonderful treat for guests/gatherings on any occasion. Spring gatherings, Potlucks or Summer Barbeques, you name it. 

There's nothing better than biting into a fluffy yet moist slice of cake that's bursting with flavor. If you are a lover of sunshine desserts, then do try my Lemon Cake and this Orange Sponge Cake next!

More Cake Recipes for you to try!

Lemon Coconut Cake Recipe

Carrot Cake Recipe

Cherry Dump Cake

Soft and fluffy Pistachio Cake

Rainbow Cake Recipe

Recipe FAQs:

Can you make crushed pineapple from pineapple slices?

Yes, you can make crushed pineapple from pineapple slices/pineapple rings or pineapple chunks. 

The recipe for making crushed pineapple from sliced pineapples is super easy.

• Extract juice from the can of sliced pineapple and keep it safe for later use.
• Then crush pineapple slices with the help of a fork or potato masher till they break into small pieces.
• Add back the reserved juice to crushed pineapple, give it a quick mix and add it to the cake batter.

Can I use fresh pineapple instead of canned?

Yes, you can use freshly crushed pineapple instead of canned if using canned isn't an option for you.

To use fresh pineapple the right way in a cake batter follow these steps:

• Peel and core a fresh pineapple
• Cut the pineapple into small chunks
• Now cover and boil these chunks in a heavy bottomed pan with ½ cup sugar and ½ cup water
• Turn off the gas once the chunks turn soft and the water turns into syrup. This could take about 10-15 minutes. Keep stirring in between so that the chunks don't stick to your pan
• Allow it to cool down blend these chunks coarsely. Add the left over syrup while blending to reach canned crushed pineapple consistency

Why is my Cake Bitter?

There can be a few reasons for cakes with pineapple to taste bitter. 

1. Make sure to not add too much leavener to the batter, it can make your cake bitter.
2. Don't add any kind of milk/cream to this batter. Pineapple's enzymes will react with them and can make the cake taste bitter.

If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!

Recipe

Pineapple Cake Recipe

Easy Pineapple Cake Recipe made with canned crushed pineapple and topped with sweet and tangy cream cheese frosting.

5 from 11 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

US Customary - Metric

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings 9 Slices

1x2x3x

Calories: 207kcal

Author: Neha

Equipment

• 1 9 x 9 inches Baking Pan
• 1 Large Mixing Bowl

Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ cups unsalted melted butter or oil (cooled down to room temperature)
• ▢ 1 and ½ cup granulated sugar
• ▢ 2 large eggs (at room temperature)
• ▢ 1 can (20 oz) crushed pineapple with juice (I used dole pineapple in 100% juice)
• ▢ 2 tsps vanilla extract
• ▢ a pinch salt

Frosting Recipe

• ▢ 1 batch cream cheese frosting
• ▢ ¼ cup Sprinkles of choice (optional, but pretty!)

US Customary - Metric

Instructions

• Preheat your oven to 350°F (177°C) and lightly grease a 9×9" baking dish with non-stick spray or line it with a parchment paper. Set it aside.
• Add granulated sugar, melted butter or oil (if using oil), eggs and vanilla extract in a large mixing bowl and whisk until everything is well combined, about 2 minutes.
• Next add in crushed pineapple (do not drain the juice) and mix until the batter gets smooth and all ingredients are mixed in well.
• Now slowly sift dry ingredients (all-purpose flour, baking soda, and salt) into wet in 2-3 additions and gently fold them together using a spatula or wooden spoon after each addition. Continue folding until the dry ingredients are completely incorporated and no streaks of flour remain in the batter. Scrape the sides of bowl as necessary.
• Pour the batter into prepared pan and bake for 30-40 minutes in preheated oven or until a toothpick inserted in the center of cake comes out clean.
• If you notice that the cake is browning too quickly in oven, cover it with aluminum foil for the last 15 minutes mark. Or once the cake turns light golden brown, you can cover it to prevent it from browning further.
• Allow the cake to cool completely before frosting. Keep the frosting refrigerated too until you are ready to frost the cake.

Video

Notes

Storage Info:

• Room Temperature: If you plan to eat the cake within a day, it's safe to keep it at room temperature. 
• Refrigerator Storage: Since the frosting is made with cream cheese, I recommend storing it in the Refrigerator on day 2.
• Freezer storage: For longer storage, this cake can be frozen. I suggest frosting the cake without frosting. Wrap the cake in plastic wrap and place it in a freezer-safe container. It will stay good in the freezer for about 2 months.
  When ready to serve, thaw it on counter top/refrigerator completely and frost it then.

Quick Tips:

• Add a teaspoon of coconut extract to the cake batter to enhance the tropical flavor profile of the cake. This addition will make your cake even tastier.
• Try adding 1 teaspoon of lemon zest in this cake batter to make it more brighter and summery!
• Substituting Butter: You can replace melted butter in the recipe with equal amount of any flavorless oil if you prefer.
• You should store the cake in an airtight container or wrap it tightly in plastic wrap to preserve its freshness, which will keep it moist too.
• Sprinkle a generous amount of toasted coconut flakes over the cake before baking. This will add a crunchy texture and complement the pineapple flavor beautifully.
• Keep the frosting chilled until you are ready to frost the cake, if you are using cream cheese frosting on this cake. Chilled frosting holds its shape better on the cake.
• This cake can absorb the smell of its surroundings so avoid it. You have to keep it away from strong-smelling foods and spices like onion or garlic.
• You will need to keep an eye on adjusting the baking time as different ovens can vary in temperature accuracy. You can test by inserting a toothpick or cake tester into the center of the cake and whenever it comes out clean or with just a few crumbs, the cake is ready.

Nutrition

Serving: 1Slice | Calories: 207kcal | Carbohydrates: 44g | Protein: 4g | Fat: 1g | Sodium: 351mg | Sugar: 22g

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