Pineapple Cake with Cream Cheese Frosting

Discover the ultimate Pineapple Cake with Cream Cheese Frosting recipe that’s perfect for any occasion. This easy, homemade cake is moist and bursting with tropical flavors from crushed pineapple and toasted coconut. The rich cream cheese frosting adds the perfect touch of sweetness, while the chopped pecans provide a delightful crunch. Bake this delicious cake for your next family gathering or special event and watch it disappear.

Pineapple Cake Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 1/2 cup vegetable oil
• 3 cans (8 ounces each) crushed pineapple with juice (reserve 3 tablespoons juice)
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

How to Make Pineapple Cake

1. Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, whisk together flour, sugar, baking soda, and salt. Add beaten eggs, vegetable oil, crushed pineapple (with reserved juice), vanilla extract, and chopped pecans. Mix until combined. Pour the batter into the prepared dish and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
2. Prepare the Frosting: Toast coconut flakes in the oven at 350°F (175°C) for 8-10 minutes until lightly browned. In a large bowl, beat softened cream cheese, unsalted butter, and reserved pineapple juice until smooth. Gradually add powdered sugar, mixing well until creamy.
3. Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sprinkle with toasted coconut.

Recipe Tips

• Choose Ripe Pineapples: For the best flavor, use well-ripened crushed pineapple.
• Texture Matters: Be careful not to overmix the batter to ensure a light, fluffy cake.
• Storage: Keep the cake refrigerated to maintain its freshness, especially with the cream cheese frosting.

Frequently Asked Questions

• Can I use fresh pineapple instead of canned?
  Yes, you can use fresh crushed pineapple, but ensure to measure the same amount as canned and drain excess juice.
• How do I store leftovers?
  Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
• Can I make this cake in advance?
  Yes, you can bake the cake ahead of time and frost it the day you plan to serve it.

Pineapple Cake with Cream Cheese Frosting

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Pineapple Cake made with crushed pineapple is a moist and flavorful dessert topped with rich cream cheese frosting. Perfect for celebrations or as a sweet treat, this cake combines tropical flavors with a creamy finish, making it a favorite for any occasion!

Ingredients

• Pineapple Cake:

• 2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 2 large eggs, beaten

• 1/2 cup vegetable oil

• 3 cans (8 ounces each) crushed pineapple with juice (reserve 3 tablespoons juice)

• 1 teaspoon vanilla extract

• 1 cup chopped pecans

• Pineapple Cream Cheese Frosting:

• 1 cup sweetened coconut flakes

• 1 box (8 ounces) cream cheese, softened

• 1/2 cup unsalted butter, softened

• 3 1/2 to 4 cups powdered sugar

Directions

• Prepare the Cake:
• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
• In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 2 teaspoons of baking soda, and 1/2 teaspoon of salt.
• Add the beaten eggs, 1/2 cup of vegetable oil, and crushed pineapple (remember to reserve 3 tablespoons of juice for later), 1 teaspoon of vanilla extract, and 3/4 cup of chopped pecans to the dry ingredients. Mix just until combined.
• Pour the batter into the prepared baking dish and bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Allow the cake to cool completely for several hours before applying the frosting.
• Prepare the Frosting:
• Preheat your oven to 350°F (175°C) once again. Spread 1 cup of sweetened coconut flakes in a thin layer on a baking sheet.
• Bake for 8-10 minutes, flipping halfway through, until lightly browned. Let the toasted coconut cool.
• In a large bowl, using a stand mixer or hand mixer, beat the softened cream cheese, 1/2 cup of softened unsalted butter, and the reserved pineapple juice until smooth and creamy.
• Gradually add 3 1/2 to 4 cups of powdered sugar, one cup at a time, mixing well and scraping down the sides as needed.
• Assemble the Cake:
• Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
• Sprinkle the frosting with the toasted coconut flakes and the remaining 1/4 cup of chopped pecans for a delicious and decorative finish.