This Practically Perfect Pineapple Cake is a moist, flavorful, and incredibly easy dessert that brings a touch of tropical sunshine to every bite. With crushed pineapple baked right into the batter and a rich cream cheese frosting on top, it’s the kind of cake that feels both comforting and celebratory.
Why You’ll Love This Recipe
I love this cake because it’s as simple as it is delicious. There’s no need for butter or oil in the batter—the pineapple takes care of all the moisture. The cake comes together quickly in one bowl, making it ideal for last-minute gatherings or weeknight treats. The cream cheese frosting adds the perfect tangy contrast to the sweet, fruity base. Best of all, it tastes even better the next day!
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Granulated sugar
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Baking soda
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Salt
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Eggs
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Crushed pineapple (with juice)
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Vanilla extract
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Chopped pecans or walnuts (optional)
For the cream cheese frosting:
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Cream cheese
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Butter
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Powdered sugar
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Vanilla extract
directions
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I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking pan.
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In a large bowl, I mix together the flour, sugar, baking soda, and salt.
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I stir in the eggs, crushed pineapple (with its juice), and vanilla extract until everything is well combined.
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If I’m using nuts, I fold them in at this stage.
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I pour the batter into the prepared pan and bake it for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake cools, I prepare the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
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Once the cake is completely cool, I spread the frosting evenly on top and optionally garnish with extra chopped nuts.
Servings and timing
This recipe makes about 12 to 16 servings, depending on how large I cut the pieces. It takes around 10 minutes to prepare and 30–35 minutes to bake, so I can have it ready in under an hour.
Variations
When I want a bit of spice, I like to add cinnamon or nutmeg to the batter. For a tropical twist, I sometimes mix in shredded coconut or top the frosting with toasted coconut flakes. If I want to make it lighter, I skip the frosting and just dust the cooled cake with powdered sugar.
storage/reheating
I store leftover pineapple cake in an airtight container in the refrigerator for up to 5 days. Before serving, I let it sit at room temperature for about 15 minutes to soften the frosting. I can also freeze individual slices—just wrap them tightly and thaw in the fridge overnight before enjoying.
FAQs
How do I know when the cake is done baking?
I insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, it’s ready.
Can I use fresh pineapple instead of canned?
Yes, but I make sure to crush it finely and include the juice to keep the cake moist.
Can I make this cake ahead of time?
Absolutely. I often bake the cake a day ahead, store it covered in the fridge, and frost it the next day.
Can I use a different frosting?
Yes, I sometimes use whipped cream, buttercream, or even just a light glaze if I want something simpler.
Is this cake good for potlucks or parties?
Definitely. It’s easy to transport, can be made in advance, and always gets rave reviews.
Conclusion
This Practically Perfect Pineapple Cake is one of those recipes I come back to again and again. It’s easy, delicious, and always a crowd-pleaser. Whether I’m baking for a special occasion or just craving something sweet, this cake never lets me down.
Print
Practically Perfect Pineapple Cake This Practically Perfect Pineapple Cake is a moist, flavorful, and incredibly easy dessert that brings a touch of tropical sunshine to every bite. With crushed pineapple baked right into the batter and a rich cream cheese frosting on top, it’s the kind of cake that feels both comforting and celebratory.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful pineapple cake made with crushed pineapple and topped with rich cream cheese frosting. Easy to make in one bowl and perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (20 ounces) crushed pineapple, with juice
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix together flour, sugar, baking soda, and salt.
- Add eggs, crushed pineapple with juice, and vanilla extract. Stir until well combined.
- Fold in chopped nuts, if using.
- Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- To make the frosting, beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Spread the frosting evenly over the cooled cake and optionally garnish with additional chopped nuts.
Notes
- Store the cake in the refrigerator for up to 5 days.
- Let the cake sit at room temperature for 15 minutes before serving for best texture.
- Can be frozen in individual slices; thaw overnight in the fridge.
- Add cinnamon or nutmeg for a spiced version.
- Top with toasted coconut for a tropical twist.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
