Pineapple Cake Recipe

4.80 from 20 votes

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

Prep Time10

Cook Time45

Total Time55

Course: Dessert, Snack

Cuisine: American

Servings: Slices

Calories: 207kcal

Author: Neha

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

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.

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.