A Sweet and Moist Cake of Crushed Pineapples under Creamy Cream-Cheese Frosting, just waiting to grace your tables at any summery tropical-themed event. Go all out; and for a wonderfully crunchy combo try topping it with nuts and a sprinkle of coconut flakes. Serve warm from the oven or cool to room temperature; either way, it’s a winner!
Why You’ll Love This Recipe
One-Bowl Wonder: Mix everything in one bowl for easy cleanup.
Tropical Vibes: The crushed pineapple gives this cake a refreshing sweetness and moist texture that screams summer, any time of year.
Versatile Crowd-Pleaser: Perfect for birthdays, holidays, or casual desserts, and it pairs beautifully with a cup of coffee or tea.
Customizable: Add nuts or coconut for a bit of crunch and flavor variation.
Cream Cheese Frosting: The tangy-sweet frosting complements the pineapple cake perfectly—it’s a match made in dessert heaven!
Key Ingredients
Crushed Pineapple (with Juice): A key factor in moistening the cake while adding sweetness. This cancels out the need to add any liquids like milk or oil.
All-purpose Flour: A supporting ingredient for the cake to build the necessary structure while providing the desired softness and tenderness.
Granulated Sugar: Sweetens the cake, helping give it a golden-brown crust.
Eggs: Holds the ingredients together and contributes to a rich consistency in the batter.
Baking Soda: Causes the cake to rise and become light in texture.
Cream Cheese: Creates a base with a tangy taste to complement the sweet pineapple in the icing.
Powdered Sugar: A somewhat sweet ingredient that helps in the thickening of the frosting until it becomes smooth and creamy.
Nuts (Optional): Some chopped pecans or walnuts would crunch up the cakes and add a nutty flavor, so the cake improves in texture and tastes.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
1. Prepare the Cake Batter:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Mix the Ingredients:
In a large mixing bowl, combine the following:
2 cups all-purpose flour
2 cups granulated sugar
2 large eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 (20-ounce) can of crushed pineapple (including the juice).
Stir the ingredients until well combined, ensuring the batter is smooth and lump-free.
Optional Nuts:
If desired, fold in 1 cup of chopped nuts (such as pecans or walnuts) for added texture.
2. Bake the Cake:
Pour the Batter:
Pour the prepared batter evenly into the greased or lined baking pan.
Smooth the top with a spatula for an even surface.
Bake:
Place the pan in the preheated oven and bake for 35-40 minutes.
The cake is ready when the top is golden brown, and a toothpick inserted into the center comes out clean.
Cool Slightly:
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. The cake should still be warm when frosting is applied.
3. Prepare the Cream Cheese Frosting:
Beat the Ingredients:
In a medium mixing bowl, combine:
8 ounces cream cheese, softened
½ cup (1 stick) butter, softened.
Beat using a hand or stand mixer until light and fluffy.
Add Vanilla and Sugar:
Gradually mix in:
1 teaspoon vanilla extract.
2-3 cups powdered sugar, one cup at a time, until smooth and creamy. Adjust the sugar based on your desired sweetness.
4. Frost the Cake:
Spread the Frosting:
Spread the cream cheese frosting evenly over the top of the warm cake. The slight warmth will help the frosting melt slightly, creating a moist and flavorful finish.
Optional Garnish:
Sprinkle the frosted cake with chopped nuts or sweetened coconut flakes for added flavor and decoration.
5. Serve and Enjoy:
Serve:
Slice the cake into squares and serve warm or at room temperature.
Pairing Suggestion:
This cake pairs wonderfully with a hot cup of coffee, tea, or a cold glass of milk.
Serving Suggestions
Keep it Simple: Nutty chocolate cake sliced up plain.
Breathing Tropics: Pinar variably into serrated slices and make beautiful tropical designs out of pineapples and maraschino cherries.
Prestige and Elegance: Ice cream scooped from minty-green leaves or dollops of decorated cream along with.
Concepts of Coupling: Referred to the flavor, coffee, black tea or tropical taste likes fresh pineapple juice and pierced Tai Colada.
Celebrations: Double the batch and bake it in two round pans to make a layer cake. Place a well-fruited pan between the layers for celebrating birthdays or any other occasion.
Storage Tips
Fridge: The frosted cake can be stored in the fridge in an airtight container for up to 4-5 days. It preserves the cream cheese frosting in a fresh condition and locks the cake’s moisture in.
Freezer: Wrap unfrosted slices in plastic wrap and store in a freezer-safe container to freeze for 3 months. Thaw them in the refrigerator. After thawing, frost the slices and serve.
Room Temperature: For cakes that you will consume within a 24-hour period and the room temperature is not at the higher side, you may choose to leave cake at room temperature.
Variations
Coconut Lover’s Cake: Add 1/2 cup shredded coconut to the batter and sprinkle toasted coconut over the frosting.
Citrus Twist: Replace half of the pineapple juice with either orange juice or zest for a kick of zest.
Nut-Free: Forget the nuts; garnish with more fruit or grated chocolate.
Lighter Frosting: Change out half of the cream cheese with Greek yogurt for a tangier, lighter frosting.
The Sheet Cake Alternative: Double the recipe in a bigger pan; it will serve a crowd.
Conclusion
The Easy Pineapple Cake is proof that a few ingredients accentuate superb desserts. Its soft, sylvan layers flavored with pineapple and paired with just-right occurring frosting recipes, that soon became a darling of the household. Whether one chooses this masterpiece as dessert on a special gathering or as an escape from the sweet craving, this frosted gem is bound to charm. Go on; bake one and see how instantaneously it disappears.
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.
