Pineapple Cake
Servings
12–15 servings
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 teaspoons baking soda
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½ teaspoon salt
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2 large eggs
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1 teaspoon vanilla extract
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1 can (20 ounces) crushed pineapple with juice (do not drain)
Optional Add-Ins
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½ cup chopped pecans or walnuts
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½ cup shredded coconut
For the Cream Cheese Frosting (Optional but Recommended)
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8 ounces cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
Instructions
1. Preheat Oven
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking pan (or two 9-inch rounds if you prefer a layer cake).
2. Make the Batter
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In a large bowl, combine flour, sugar, baking soda, and salt.
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Add eggs, vanilla, and the entire can of crushed pineapple with its juice.
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Stir by hand until everything is well combined.
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Fold in nuts or coconut if using.
3. Bake
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Pour the batter into the prepared pan.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool completely before frosting.
4. Prepare the Cream Cheese Frosting
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Beat cream cheese and butter together until smooth and creamy.
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Add powdered sugar and vanilla; beat until fluffy.
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Spread evenly over the cooled cake.
Serving
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Serve chilled or at room temperature.
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Garnish with additional chopped nuts, toasted coconut, or pineapple tidbits if desired.
Storage
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Store covered in the refrigerator for up to 5 days.
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Bring to room temperature before serving for the best texture.
Tips
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This cake stays incredibly moist because of the pineapple — no milk or oil is needed.
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For a lighter option, skip the frosting and dust with powdered sugar.
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It also works well as cupcakes (bake for about 18–20 minutes).
Would you like me to include a pineapple poke cake variation with a pineapple glaze instead of frosting?
