Delicious Pineapple Cake

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🍍 Delicious Pineapple Cake

⏱️ Ready in: 50 minutes

🍽️ Serves: 12

💡 Great for: Parties, picnics, summer desserts, potlucks

⭐ Ingredients

For the Cake:

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 2 large eggs

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • ½ tsp salt

  • 1 can (20 oz) crushed pineapple in juice (do not drain)

  • Optional: ½ cup chopped walnuts or pecans

  • Optional: ½ cup shredded coconut

For the Frosting (Cream Cheese Topping):

  • 1 (8 oz) block cream cheese, softened

  • ½ cup (1 stick) unsalted butter, softened

  • 2 cups powdered sugar

  • 1 tsp vanilla extract

  • Optional: crushed nuts or coconut for garnish

🔧 Instructions

🔹 Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.

  2. In a large bowl, combine flour, sugar, baking soda, and salt.

  3. Add eggs, vanilla, and the entire can of crushed pineapple (juice included).

  4. Stir together until just combined. Don’t overmix.

  5. Fold in nuts or coconut if using.

  6. Pour into the prepared pan and spread evenly.

  7. Bake for 35–40 minutes, or until a toothpick comes out clean and the top is golden.

🔹 Make the Frosting:

  1. While the cake cools, beat together cream cheese and butter until smooth.

  2. Add powdered sugar gradually, then beat in vanilla until creamy.

  3. Once the cake is completely cool, spread frosting evenly over the top.

  4. Garnish with extra nuts, coconut, or even pineapple chunks if desired.

🍽️ Serving Suggestions:

  • Chill the cake slightly for a firmer frosting.

  • Serve with fresh whipped cream and pineapple slices for an extra treat.

  • Great with coffee or iced tea.

❓ Q&A Section

Q: Can I make this cake ahead of time?

A: Yes! It actually tastes better the next day. Bake and frost, then store covered in the fridge for up to 3 days.

Q: Can I use fresh pineapple?

A: Canned crushed pineapple works best for moisture and sweetness, but you can use blended fresh pineapple with juice—you’ll need about 2½ cups.

Q: Can I make it without the frosting?

A: Totally. The cake is moist and flavorful enough to enjoy on its own, especially with a dusting of powdered sugar or a light glaze.

Q: Is this the same as Pineapple Upside-Down Cake?

A: Nope. This cake has pineapple mixed in the batter, while upside-down cake features sliced pineapple and cherries baked on the bottom (then flipped).

Q: How should I store leftovers?

A: Cover and store in the fridge for up to 5 days. You can also freeze slices for up to 2 months.

Q: Can I make it into cupcakes?

A: Yes! Just fill cupcake liners 2/3 full and bake at 350°F for 18–22 minutes. Frost once cooled.

 

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