Easy Pineapple Cake with Cream Cheese Frosting

Imagine biting into a slice of sunshine—tender, moist cake swirled with tangy crushed pineapple and finished with a silky cream cheese frosting, topped with a hint of coconut. This easy pineapple cake recipe is the ultimate tropical dessert, perfect for backyard barbecues, potlucks, or whenever you crave a taste of island life at home.

Whether you’re new to baking or a seasoned pro, this pineapple cake is simple to make and guaranteed to impress. Let’s dive into how to create this moist, flavorful cake that’s bursting with pineapple goodness and complemented by a rich, creamy frosting.

Why You’ll Love This Pineapple Cake Recipe

• Moist & flavorful: Real crushed pineapple adds natural sweetness and moisture.
• Creamy frosting: Silky cream cheese frosting perfectly balances tang and sweetness.
• Easy to make: Uses pantry staples and requires no fancy techniques.
• Perfect for occasions: Great for summer parties, family dinners, potlucks, and celebrations.
• Tropical twist: Optional shredded coconut and nuts add texture and aloha vibes.

Equipment You’ll Need

• 9×13" baking pan
• Mixing bowls (large and medium)
• Electric mixer or stand mixer (for frosting)
• Whisk or rubber spatula
• Measuring cups and spoons
• Cooling rack

Ingredients

Cake Batter

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• Pinch of salt
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1 (20 oz) can crushed pineapple, undrained (in its own juice)
• 1 cup chopped nuts (macadamia or pecans), optional

Cream Cheese Frosting

• ½ cup (1 stick) unsalted butter, softened
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 1½ cups confectioners’ sugar, sifted

Garnish (Optional)

• Sweetened shredded coconut
• Extra chopped nuts

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Grease or line a 9×13" baking pan with nonstick spray or a thin layer of butter.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.

3. Add Wet Ingredients

Crack in the eggs, pour in the vanilla, and add the entire can of crushed pineapple (including juice). Stir gently with a spatula or wooden spoon until just combined—avoid overmixing.

4. Fold in Nuts

If using, fold the chopped nuts into the batter for delightful crunch and texture.

5. Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake on the center rack for 35–40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

6. Cool Completely

Allow the cake to cool in the pan on a wire rack for at least 20 minutes—this prevents your cream cheese frosting from melting into the cake.

7. Prepare the Frosting

In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy. Add vanilla, then gradually beat in the confectioners’ sugar until silky and easy to spread.

8. Frost & Garnish

Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with shredded coconut and/or extra chopped nuts for that tropical touch.

9. Serve & Enjoy

Slice into 12 pieces and serve at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Coconut Lovers’ Upgrade: Stir ½ cup sweetened shredded coconut into the batter for extra chew and flavor.
• Macadamia Magic: Substitute pecans with chopped macadamia nuts for authentic Hawaiian flair.
• Make-Ahead: Bake the cake a day ahead; frost and garnish just before serving for freshness.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour—no other adjustments needed!

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pineapple-cake-cream-cheese-frosting

Easy Pineapple Cake with Cream Cheese Frosting: A Slice of Tropical Heaven

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Ingredients Equipment Method Notes

Ingredients

  

• * 2 cups all-purpose flour
• * 2 cups granulated sugar
• * 1 tsp baking soda
• * Pinch of salt
• * 2 eggs room temperature
• * 1 tsp vanilla extract
• * 1 20 oz can crushed pineapple, undrained
• * 1 cup chopped nuts optional

For the Frosting:

• * ½ cup unsalted butter softened
• * 8 oz cream cheese softened
• * 1 tsp vanilla extract
• * 1½ cups confectioners’ sugar sifted

Optional Garnish:

• * Sweetened shredded coconut
• * Extra chopped nuts

Equipment

• - 9x13 baking pan
• Mixing bowls (large and medium)
• Electric mixer or stand mixer (for frosting)
• Whisk or rubber spatula
• Measuring cups and spoons
• cooling rack

Method

 

1. Preheat oven to 350°F (175°C). Grease or line a 9×13" pan.
2. Whisk together flour, sugar, baking soda, and salt.
3. Add eggs, vanilla, and crushed pineapple (with juice). Stir until just combined.
4. Fold in nuts if using.
5. Pour batter into prepared pan. Bake 35–40 minutes until toothpick comes out clean.
6. Cool in pan for 20 minutes on wire rack.
7. Beat butter and cream cheese until creamy. Add vanilla and powdered sugar; beat until smooth.
8. Frost cooled cake; garnish with coconut and nuts.
9. Slice and serve at room temperature.

Notes

* Add shredded coconut to batter for extra flavor.
* Substitute macadamia nuts for pecans for Hawaiian twist.
* Use gluten-free flour for gluten-free version.
* Store leftovers refrigerated up to 4 days.

This moist pineapple cake with cream cheese frosting will become your go-to tropical treat. It’s a simple yet crowd-pleasing dessert that brings the bright, fresh flavors of pineapple and coconut right to your table.