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Has anyone else noticed how crushed pineapple seems to make every dessert just a touch cozier? There’s a certain nostalgia to it—a throwback to community potlucks and church basement gatherings, when recipes made the rounds on handwritten index cards. This pineapple cake is honestly one of those bakes that has the power to win hearts at first bite. At our house, it’s practically the little black dress of cakes: always appropriate, effortlessly pretty, and guaranteed to earn compliments from even the pickiest taster (I see you, Uncle Bob!).
Last summer, I whipped up this beauty for a neighborhood backyard get-together. The air was sticky, the kids were running wild, and I was a little nervous that my simple sheet cake would be upstaged by fancier desserts. Let me tell you—after one bite, everyone was asking for the recipe and my pineapple cake tray? Wiped clean, not even a crumb left. The combination of juicy pineapple and that ultra-creamy cream cheese frosting is just, well, magic. If you love tropical flavors, or just need a break from chocolate (we all do eventually), this is your cake.
Why You’ll Love This Recipe
One-Bowl Wonder: You know when you start a recipe and halfway through your sink looks like a tornado hit it? Not here. This cake comes together in a single bowl—so clean-up is a breeze (trust me, your future self will thank you).
Tropical Vibes: The crushed pineapple (juice and all!) makes this cake taste like a sunny beach vacation, even if you’re hunkered down during a rainy week.
Versatile Crowd-Pleaser: It’s perfect for summer BBQs, potlucks, birthday parties, or the random Tuesday when life demands cake. And honestly, it goes really well with a hot cup of coffee or a cold glass of milk.
Customizable: Want a little crunch? Toss in some nuts. Feeling extra tropical? Sprinkle coconut flakes on top. This is a “choose your own adventure” kind of treat.
Cream Cheese Frosting: Honestly, this frosting is good enough to eat with a spoon. The tanginess balances the sweetness, and when it melts just a bit onto the warm cake—heaven.
Key Ingredients
Crushed Pineapple (including the juice): Don’t drain it! The juice keeps the cake wonderfully moist and makes up for not using extra oil or milk. If you’re out of crushed and only have pineapple tidbits, a quick blitz in the blender and you’re good.
All-Purpose Flour: No fancy flour necessary—just grab the regular stuff. If you’re gluten-free, try a 1:1 gluten-free baking blend (I’m dying to hear how it turns out if you try this!).
Granulated Sugar: Just the classic pantry kind. Nothing complicated, nothing obscure.
Eggs: These hold it all together and add just the right richness. If you need to go egg-free, flax eggs will do in a pinch—won’t make it taste “healthy,” promise!
Baking Soda: Don’t skip this! The soda loves to mingle with pineapple juice, giving the cake its fluffy, light crumb.
Cream Cheese: Full-fat is my go-to, but lower-fat works too. This is what gives the frosting those craveable tangy vibes.
Powdered Sugar: Thickens and sweetens the frosting—add a little at a time and taste (perk of being the baker, right?).
Nuts (optional): Walnuts or pecans both work. Or leave them out if your crowd is nut-averse or you want a truly smooth cake.
Full ingredient list with exact amounts and instructions is in the recipe card below. But feel free to riff and swap—this isn’t one of those fussy cakes.
Instructions
1. Prepare the Cake Batter
Preheat the Oven: Set your oven to 350°F (175°C if you roll metric). Grease a 9×13-inch pan, or line it with parchment if you’re a stickler for easy clean-up—this helps avoid any tragic cake-sticking incidents.
Mix the Ingredients: Grab a big bowl and add 2 cups all-purpose flour, 2 cups granulated sugar, 2 large eggs, 2 teaspoons baking soda, 1 teaspoon vanilla extract, ½ teaspoon salt, and a whole 20-ounce can of crushed pineapple with the juice. Stir everything together—don’t stress about a few lumps, just make sure it’s well combined and you don’t see dry flour.
Optional Add-In: If nuts are your thing, add about a cup of chopped walnuts or pecans now.
2. Bake the Cake
Pour and Smooth: Spread the batter in your prepared pan. I usually give the pan a little shake to smooth the top—no fancy tricks needed.
Bake: Pop it in the oven and bake for 35-40 minutes. It’ll be golden and springy when it’s ready. Stab the center with a toothpick or cake tester—if it comes out mostly clean (a crumb or two is fine), you’re golden. And get ready for your house to smell incredible.
Cool Slightly: Let the cake hang out for 10-15 minutes before frosting. You want it a bit warm—this helps the frosting get all luscious and melty in the best way possible.
3. Prepare the Cream Cheese Frosting
While your cake cools, beat together 8 ounces softened cream cheese with ½ cup softened unsalted butter. (Honestly, using room temp ingredients is the trick to dreamy, smooth frosting—no sad little lumps!) Beat until creamy and fluffy, which usually takes around two minutes with a hand mixer, though a sturdy arm and whisk work just fine too.
Add 1 teaspoon vanilla extract and slowly mix in 2 to 3 cups powdered sugar, one cup at a time. Give it a quick taste and see if you want even more sweetness. Too thick? Add a teaspoon of milk at a time until it’s spreadable (but not runny).
4. Frost the Cake
Spread the frosting all over that slightly warm cake. Use a spatula, the back of a spoon—whatever gets the job done. The frosting starts to melt just a little, seeping into every nook and cranny. Sprinkle with extra nuts or coconut flakes if you want to jazz it up.
5. Serve and Enjoy
Slice into generous squares and serve warm (my favorite) or let it cool to room temp—either way, you’ll watch it disappear fast. And if you’re feeling wild, a big scoop of vanilla ice cream on top is pure bliss (you didn’t hear it from me!).
Serving Suggestions
Keep it Simple: This cake offers so much flavor, you could honestly stop right here—enjoy as-is and let the pineapple and vanilla goodness shine through.
Add Some Tropical Flair: Top with a ring of pineapple or a few cherries if you’re feeling nostalgic, or scatter on some edible flowers for a summery vibe.
A Little Extra: Coconut flakes, chocolate shavings, even a sprinkle of lime zest add a fun twist. Want to go all out? Double the batch, bake in round pans, and layer with extra frosting for a retro party cake.
Beverage Pairings: Coffee or milky black tea always does the trick, but if you want to lean into the tropical thing, try it with cold pineapple juice or a fizzy citrus soda (kids love this!).
For Celebrations: Bake two rounds, slather with frosting, maybe sneak a touch of rum extract for the grownup crowd—birthday perfection, minus the fuss.
Storage Tips
Fridge: This cake? Just as delicious (maybe more?) chilled. Store leftovers, covered, in the fridge and you’re good for 4-5 days. The frosting stays lovely and creamy.
Freezer: If you want to prep ahead, you can freeze unfrosted slices wrapped tightly in plastic, then pop them in a freezer bag. Thaw overnight in the fridge and frost before serving. Cake on demand—no judgment!
Room Temperature: If your kitchen isn’t sweltering, you can keep the frosted cake covered at room temp for a day—perfect for parties and potlucks where refrigeration is scarce.
Variations
Coconut Lover’s Cake: Fold a half cup shredded coconut into the batter, and sprinkle toasted coconut over the frosting for double the island flavor.
Citrus Twist: Add a little orange zest, swap half the pineapple juice for fresh OJ, or squeeze in lemon for a next-level zing. You can’t go wrong.
Nut-Free: Skip the nuts entirely if you need to (I do for school events), or add a scattering of white chocolate chips over the frosting for sweetness without the crunch.
Lighter Frosting: Try swapping half the cream cheese for Greek yogurt in the frosting—still creamy, just a little lighter and tangier.
Big Batch Sheet Cake: Feeding a crowd? Double the whole recipe and bake on a big sheet pan—so you won’t feel quite as sad when everyone demands seconds.
Conclusion
Honestly, this easy pineapple cake fits right in wherever you take it—potlucks, weeknights, bake sales, or just a random Friday when you’re craving something homey and sweet. It’s forgiving, customizable, and always a hit, no matter who sits at your table. If you try it (or do a wild spin on it!), pop your thoughts or questions into the comments below. I always love seeing your family tweaks or flavor experiments, and there’s nothing better than meeting another pineapple cake enthusiast out there. Here’s to the cozy, sticky-fingered, crumb-scattering joy of homemade cake—may there never be a crumb left behind!
Easiest Pineapple Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
- 20 oz crushed pineapple in juice, undrained
- 1/2 cup chopped nuts optional
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 1 tsp vanilla extract for frosting
- 3-4 cups powdered sugar adjust for desired sweetness
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9x13-inch baking pan. In a large bowl, combine flour, sugar, eggs, baking soda, vanilla extract, salt, and crushed pineapple with juice. Stir until smooth and lump-free. Optionally, fold in chopped nuts.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let the cake cool slightly in the pan for 10-15 minutes.
- In a medium bowl, beat together softened cream cheese and butter until fluffy. Gradually add powdered sugar, one cup at a time, and mix until smooth. Stir in vanilla extract and adjust sugar for desired sweetness.
- Spread the frosting evenly over the warm cake. The slight warmth will help the frosting melt slightly and enhance the flavor. Optionally, garnish with chopped nuts or sweetened coconut flakes.
- Slice the cake into squares and serve warm or at room temperature. Pair with coffee, tea, or milk for a delightful treat.
