This page gathers five pineapple cake recipes that range from layered classics to chilled desserts and a baked sheet cake. Each one uses pineapple in a different way, from juice-soaked layers to folded fruit and creamy frosting.
The recipes below include both from-scratch combinations and shortcut cakes, with methods that rely on mixing, folding, layering, chilling, and frosting after cooling.
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- Finger Lickin’ Good Cake
- Carrot Cake Cheesecake
- No-Bake Banana Split Cake
- Shortcut Carrot Cake
- Swedish Nut Cake
Finger Lickin’ Good Cake
Finger Lickin’ Good Cake starts with a yellow cake mix blended with undrained mandarin oranges, melted butter, vegetable oil, and eggs. The baked layers are cooled briefly, then poked while still warm so reserved pineapple juice can soak into the cake before it is assembled. The pineapple also appears in the frosting, where it is mixed with whipped topping, instant pudding, and shredded coconut.
For the finish, the cake layers must cool completely before frosting so the topping stays set. One layer is placed on a plate or cake stand, spread with the pineapple-coconut frosting, then topped with the second layer and frosted on the top and sides. The finished cake is served chilled.
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Carrot Cake Cheesecake
Carrot Cake Cheesecake combines a cream cheese layer and a carrot cake batter in one springform pan. The cheesecake mixture is beaten smooth first, while the carrot batter includes crushed pineapple, grated carrots, flaked coconut, and chopped walnuts for a dense, textured base and filling. The two batters are layered in spoonfuls and swirled for a marbled look.
After baking, the cheesecake is cooled to room temperature and refrigerated overnight so it can firm up before frosting. The topping is made by beating softened cream cheese, butter, powdered sugar, vanilla, pineapple juice, and a dash of salt until smooth, then spreading it over the chilled cake. It is refrigerated again before the pan sides are removed and the cake is sliced cold.
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No-Bake Banana Split Cake
No-Bake Banana Split Cake is built in layers over a graham cracker crust made with crumbs, melted butter, and sugar. A smooth cream cheese mixture goes on first, followed by sliced bananas, drained crushed pineapple, sliced strawberries, and whipped topping. Optional chopped walnuts, chocolate syrup, and maraschino cherries add the banana-split style finish.
Because this dessert is no-bake, the assembled dish simply needs chilling to set. The crust is pressed into a 9×13-inch dish, the fruit layers are arranged in order, and the whipped topping is spread to cover everything completely. After a chill of at least 2 hours, it is ready to slice and serve.
Get the full No-Bake Banana Split Cake recipe
Shortcut Carrot Cake
Shortcut Carrot Cake uses a spice cake mix as the base, then folds in shredded carrots, drained crushed pineapple, and chopped pecans. The batter is divided between two greased square pans and baked until a toothpick comes out clean, creating a quick layered cake with fruit and nut texture throughout. It is a practical option when a boxed mix is welcome.
The frosting is made by beating softened cream cheese with powdered sugar, then folding in thawed Cool Whip until fluffy. After the layers cool, one is frosted, stacked with the second layer, and covered with the remaining frosting. The last chopped pecans are sprinkled over the top, and the cake is refrigerated until serving.
Get the full Shortcut Carrot Cake recipe
Swedish Nut Cake
Swedish Nut Cake is a baked 9×13-inch cake that mixes eggs, flour, sugar, baking soda, vanilla, chopped nuts, and crushed pineapple with its juice. The pineapple juice stays in the batter, helping create a moist sheet cake with a simple stir-together method. Once combined, the batter is poured into the prepared dish and baked until the center is done.
After the cake cools completely, it gets a cream cheese frosting made by beating together butter and cream cheese before adding powdered sugar and vanilla. The frosting is spread over the cooled cake, then finished with additional chopped nuts on top. It is sliced and served straight from the pan.
