This pineapple cake is super easy to make. It’s topped with a delicious cream cheese frosting.
This pineapple cake is wonderfully moist, tender, and subtly fruity.
Pineapple Cake Ingredients
These are the ingredients you’ll need to make this pineapple cake recipe:
For the cake: cooking spray, all-purpose flour, white sugar, baking soda, kosher salt, eggs, a can of crushed pineapple with juice, and vanilla extract
For the frosting: cream cheese, unsalted butter, confectioners’ sugar, and vanilla extract
How to Make Pineapple Cake
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade pineapple cake:
Make the batter.
Pour the batter into the prepared baking dish.
Bake until a toothpick inserted into the center of the cake comes out clean.
Make the frosting.
Spread the frosting over the cooled cake.
Test Kitchen Tips
This top-rated user recipe was tested in our test kitchen. Here are some tips from recipe tester Nicole Hopper:
Let the cake cool completely before icing, or your frosting could melt.
Make sure you use a 20-ounce can of crushed pineapple in juice. Avoid using pineapple in syrup or fresh pineapple.
This is best served as a sheet cake and sliced and served from the baking dish. I would not recommend this recipe for layer cakes.
How to Store Pineapple Cake
Store the cake in an airtight container in the refrigerator for up to four days. Since it has a cream cheese frosting, you shouldn’t leave it at room temperature for more than two hours.
Allrecipes Community Tips and Praise
“This is just like my mom’s recipe that I thought was lost,” according to Jason Colby. “Thank you so much!”
“We love the sponge-like texture of the cake and amazing icing,” says ARB. “Very moist and delicious!”
“Wonderful,” raves Sheryl Cole. “I didn’t change a thing! Well, I didn’t bother frosting because it was delicious as-is. It didn’t last long at my house!”
Editorial contributions by Corey Williams
Ingredients
Cake:
cooking spray
2 cups all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1 (20-ounce) can crushed pineapple with juice
1 teaspoon vanilla extract
Frosting:
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 ½ cups confectioners’ sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-baking dish with cooking spray.
Mix flour, white sugar, baking soda, and salt in a large bowl and make a well in the center. Add eggs, crushed pineapple with juice, and vanilla; whisk until well-combined. Pour into the prepared baking dish.
Bake in the preheated oven until top is deeply browned and a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Let cake cool in the dish on a wire rack, 1 to 2 hours.
To make the frosting: Combine cream cheese and butter for frosting in a mixing bowl; beat with an electric mixer until smooth, about 1 minute. Add confectioners’ sugar and vanilla; beat until creamy, about 1 or 2 minutes more.
Spread frosting on cooled cake.