Easiest Pineapple Cake

Pineapple cakes have been making our evening snack spreads a lot sweeter and refreshing for years. You’ve probably tried pineapple cakes from all the bakeries close to home and even ordered customized ones for special occasions.

Don’t worry. I’m guilty, too.

And it’s not really our fault, is it? Who can resist a light and airy texture and that perfect balance of tang and sweetness? It’s pure bliss.

The scent of a freshly-baked batch of pineapple cakes in bakeries was always like heaven to me. And so, I thought, why can’t my home smell just like that?

Fast forward to a couple of attempts and a few successes. And now, I’m here to share the recipe for my Easiest Pineapple Cake.

Scroll to bottom for printable recipe card.

Why You’ll Love This Recipe

Besides the taste and aroma, a few things make this recipe stand out.

• It’s fast and easy to prepare. You literally only need fifteen minutes of prep time.
• The ingredient list might seem long, but they’re all kitchen staples. So, no mart runs.
• You can make it ahead of time. In fact, it’ll taste a lot better when the flavors have mixed well.

What If I Don’t Have Crushed Pineapples?

Got slices? Chop and crush. You can also drop them in your food processor (minus the juice) and blitz them till they’re crushed. It’s not going to affect the taste.

When Should I Add the Frosting?

I like to spread my cream cheese frosting when the cake is still warm. It melts into the cake, making it even more delicious. But there’s no rule. So, you can do it right before serving.

What Additions Can I Make?

This recipe is pretty flexible. So, you can pretty much do whatever your creative master chef mind comes up with. I’ve tried these options, and they were never a disappointment.

• Add chopped nuts like pecans or cashews for that extra crunch.
• Throw in a teaspoon of ground cinnamon for a bit of warmth.
• Substitute the vanilla extract with almond extract for a nuttier flavor.
• Mix some shredded coconut in the batter.
• Shredded carrots and crushed pineapple get along pretty well. So, try that too.

Ingredients for Easiest Pineapple Cake:

For the cake:

• All-purpose flour
• Granulated sugar
• Large eggs
• Baking soda
• Vanilla extract
• Crushed pineapple in 100% juice undrained
• Chopped nuts

For the icing:

• Butter softened
• Cream cheese softened
• Vanilla extract
• Powdered sugar
• Chopped nuts for garnish

How to make Easiest Pineapple Cake:

Step 1. Preheat the oven to 350 degrees.

Step 2. Add all of the ingredients for the cake with the exception of the nuts to a mixing bowl, and beat on high until smooth.

Step 3. Fold in the nuts.

Then, layer the batter in the bottom of a well-greased 9×13 baking dish.

Step 4. Bake for 40 minutes, or until cooked through.

Step 5. Let the cake cool to room temperature.

Step 6. Mix together the ingredients for the icing until smooth and creamy.

Start by adding softened butter and cream cheese softened.

Then, add powdered sugar and vanilla extract.

Step 7. Ice the top of the cake and garnish with chopped nuts before serving.

Now, ready to enjoy!

Easiest Pineapple Cake

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

This is the Easiest Pineapple Cake you can ever make, It's fast and easy to prepare. You literally only need fifteen minutes of prep time.

4 from 3 votes

Review Recipe

Ingredients 

For the cake:

• 2 C. All purpose flour
• 2 C. Granulated sugar
• 2 Large eggs
• 1 tsp. Baking soda
• 1 tsp. Vanilla extract
• 1 Can Crushed pineapple in 100% juice undrained, 20oz
• 1 C. Chopped nuts, optional

For the icing:

• ½ C. Butter , softened
• 8 oz. Cream cheese , softened
• 1 tsp. Vanilla extract
• 1 ½ C. Powdered sugar
• Chopped nuts for garnish

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Instructions

• Preheat the oven to 350 degrees.
• Add all of the ingredients for the cake with the exception of the nuts to a mixing bowl, and beat on high until smooth.
• Fold in the nuts, and layer the batter in the bottom of a well greased 9×13 baking dish.
• Bake for 40 minutes, or until cooked through.
• Let the cake cool to room temperature.
• Mix together the ingredients for the icing until smooth and creamy.
• Ice the top of the cake and garnish with chopped nuts before serving.

Nutrition

Calories: 510kcal | Carbohydrates: 72g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Cholesterol: 70mg | Sodium: 287mg | Fiber: 2g | Sugar: 53g

Author: Marta

PIN for later 🙂

Tips to Get it Right

Fail and fail till you finally don’t! That was my mantra, but you don’t have to wait to hit it right because I have some great tips here.

• Use the juice from the pineapple can as well when measuring liquids.
• Make sure all the ingredients are at room temperature and not straight out of the fridge.
• Don’t overmix the batter.
• Mix until everything is just combined and no more.

How to Store Pineapple Cake?

Since there’s fruit in the cake, you’ll have to pop it in your fridge. Store it in an airtight cake carrier, and it should last for 3-4 days.

You can also freeze it. It’ll keep for six months. I slice the cake into sections, place them on a parchment-lined baking sheet, and freeze. Once they’re frozen solid, I store them in airtight containers or bags.