Ingredients
For the Cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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2 large eggs
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1 tsp baking soda
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1 tsp vanilla extract
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1 (20 oz) can crushed pineapple with the juice
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½ tsp salt
For the Pineapple Cream Frosting:
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1 (8 oz) block cream cheese, softened
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½ cup unsalted butter, softened
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2 cups powdered sugar
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½ cup crushed pineapple, drained
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1 tsp vanilla extract
Optional Add-Ins:
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½ cup chopped pecans or walnuts
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½ cup shredded coconut
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Extra crushed pineapple for topping
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Toasted coconut flakes
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Stir in the eggs, vanilla, and the entire can of crushed pineapple including the juice. The batter will be thick and chunky—that’s exactly what you want for a moist pineapple cake.
Stir the mixture gently until there are no streaks of flour left. Avoid overmixing; you want the cake to stay tender. If adding nuts or coconut, fold them in at this stage.
Grease a 9×13-inch baking dish and pour the batter evenly into the pan. Smooth the top with a spatula so it bakes evenly.
Bake at 350°F (175°C) for 28–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely before frosting.
In a mixing bowl, beat the soft cream cheese and butter until smooth. Add powdered sugar a little at a time until fully combined. Stir in the drained crushed pineapple and vanilla extract. The frosting should be thick, creamy, and full of pineapple bits.
Spread the pineapple cream frosting over the cooled cake. If the cake is still warm, the frosting will melt—so cooling is important. Add toasted coconut or chopped pecans on top for extra texture.
Notes
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Do not drain the pineapple for the cake batter—the juice keeps the cake incredibly moist.
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If using fresh pineapple, chop very finely and add ¼ cup pineapple juice for moisture.
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Let the cake cool completely before adding frosting, especially cream cheese frosting.