Pineapple Heaven Cake – A Tropical Slice of Sunshine

Ever dreamed of a dessert that’s as bright and uplifting as a summer day? This Pineapple Heaven Cake is exactly that—soft, moist, and bursting with sweet tropical flavor. Topped with a luscious pineapple cream cheese frosting, it’s the perfect easy pineapple dessert for family gatherings, holiday parties, or whenever you’re craving something fruity and refreshing.

This recipe takes the classic flavors of pineapple and pairs them with a tangy cream cheese frosting that melts in your mouth. Whether you’re baking for a potluck or just want a slice of sunshine on a rainy day, this cake is guaranteed to disappear fast.

Why You’ll Love This Cake

Moist & Tender Crumb – Thanks to crushed pineapple baked right into the batter.
Tropical Flavor Boost – Every bite feels like a vacation.
Easy to Make from Scratch – Simple pantry staples + one bowl mixing.
Crowd-Pleaser – Great for summer BBQs, birthday parties, and holidays.
Customizable – Works as a sheet cake, layered cake, or even cupcakes.

Ingredients

For the Cake:

1½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
1 can (20 oz) crushed pineapple, undrained

For the Pineapple Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
4–5 cups powdered sugar, sifted
1 tsp vanilla extract
½ cup crushed pineapple, well-drained

Equipment You’ll Need

Electric mixer or stand mixer
Mixing bowls
9x13-inch baking pan
Rubber spatula
Wire cooling rack

Step-by-Step Instructions

Preheat & Prep
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar
In a large bowl, beat softened butter and sugar until light and fluffy (2–3 minutes).
Add Eggs & Vanilla
Beat in eggs one at a time, then stir in vanilla.
Combine Wet & Dry
Alternate adding dry ingredients and milk, beginning and ending with the dry mix.
Fold in Pineapple
Gently fold in the undrained crushed pineapple until evenly combined.
Bake
Spread batter into prepared pan. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely
Let cake cool in the pan on a wire rack before frosting.

For the Frosting:

Beat cream cheese and butter until creamy.
Gradually add powdered sugar until fluffy.
Mix in vanilla and fold in well-drained pineapple.
Frost cooled cake generously.

Pro Tips for Best Results

Don’t Overmix: Fold pineapple gently to keep the cake tender.
Drain Frosting Pineapple Well: Prevents runny frosting.
Chill Before Serving: Enhances the flavor and makes slicing neater.
Cupcake Option: Bake in cupcake tins (18–20 minutes) for individual treats.

Serving & Pairing

Serve With: Fresh whipped cream, toasted coconut, or extra pineapple chunks.
Perfect For: Summer BBQs, Easter dessert tables, or tropical-themed parties.
Pairing Drinks: Iced tea, piña coladas, or sparkling lemonade.

Storage & Make Ahead

Fridge: Store covered up to 4 days.
Freezer: Freeze unfrosted cake up to 2 months. Thaw and frost before serving.
Meal Prep Tip: Bake, cool, and slice into squares for grab-and-go desserts.

Frequently Asked Questions

Q: Can I use fresh pineapple?
Yes—just finely crush it and include the juice. Avoid large chunks to keep the cake moist but not soggy.

Q: Can I make this as a layer cake?
Absolutely! Divide the batter between two 9-inch pans and reduce bake time to 25–28 minutes.

Q: My frosting turned too soft. What happened?
Make sure your pineapple is well-drained. You can add more powdered sugar to firm it up.