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This Pineapple Cake is the best pineapple-infused cake that’s perfectly moist and has the best pineapple whipped cream cheese frosting. You’re going to absolutely LOVE this cake recipe!
Moist Cake Recipe with Pineapple
This cake recipe brings in pineapple flavor into the entire recipe: It uses crushed pineapple in the cake and pineapple juice in the frosting. I decided to make this a sheet cake instead of a layer cake because I’m all about EASY recipes.
The cakes flavor is the perfect one to transport you into a tropical oasis. The sweet pineapple keeps the cake texture moist with a tender crumb. The cream cheese cuts the sweetness of the whipped cream frosting, making this the BEST pineapple cake recipe you’ll ever eat!
Ingredients Needed
- Canned Crushed Pineapple: You’ll reserve some of the liquid for the frosting and the rest goes into the cake.
- Cream Cheese: Be sure that it’s softened to avoid lumps.
- Heavy Whipping Cream: You’ll need this for the frosting. Make sure to use HEAVY whipping cream, not plain whipping cream.
How to make The Best Pineapple Cake
- Whisk flour and sugar then add all the wet ingredients to a large bowl. Mix until combined.
- Pour cake batter into a 9×13-inch baking pan that’s been greased with butter and flour or cooking spray. Bake at 350 degrees f until the cake is dark golden on top and a toothpick comes out clean.
Expert Tips
- If you want, you can fold some shredded sweetened coconut to the batter to make more of a Pina colada cake.
- I garnished this cake with pineapple slices, but you could also use pineapple rings or maraschino cherries!
FAQs
Yes you can! Freeze this cake in an airtight container for up to 2 months!
I usually only use all-purpose flour because it’s what I always have on hand. This recipe hasn’t been tested with cake flour, so it’s best to use all purpose. You can use 1:1 Gluten Free AP flour in it’s place if you wish.
Pineapple Cake Recipe
Ingredients
For the cake:
- 2 cups (248g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 20 ounce can crushed pineapple in juice, reserve 1 tablespoon of the juice
For the frosting:
- 8 ounces (226g) cream cheese
- 1 cup (113g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon reserved juice from the canned pineapple
- 1 ½ cups cold heavy whipping cream
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan with nonstick baking spray (the kind with flour) or grease and flour it.
- Make sure to reserve 1 tablespoon of the juice from the can of pineapple; set aside for the frosting.
- Add flour and sugar to a large bowl, whisk to combine. Then add eggs, vanilla, baking soda and pineapple to the dry ingredients. Whisk or mix with a hand mixer until combined (batter will be slightly lumpy).
- Pour batter into prepared cake pan. Bake until a toothpick comes out clean, about 35-42 minutes.
- The top will turn a dark golden color. Cool completely before frosting.
- To make the frosting, mix cream cheese and sugar with a hand or a stand mixer until smooth.
- Add vanilla and pineapple juice and mix on low, then while running the mixer medium, slowly add the heavy cream. Turn the mixer up and beat until stiff peaks form, being sure to scape the sides and bottom of the bowl once during mixing. This will happen faster with a stand mixer and take a while with a hand mixer.
- Once cooled, frost the cake with the frosting. Garnish as desired.
Recipe Notes
- Store cake in the refrigerator for up to 3 days. Cake can be frozen, frosted or unfrosted, although the frosting isn’t as good once it thaws
Recipe Nutrition
Other Pineapple Recipes
Last Updated on April 20, 2024
