Pineapple Cake
Pineapple Cake is bursting with sweet pineapple and topped with cream cheese frosting for a moist, summery cake perfect for any occasion. Add in some coconut for an extra tropical flavor!
Servings 16
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoons baking soda
- ¼ teaspoon salt
- 2 eggs
- 20 ounces canned crushed pineapple in pineapple juice undrained
- 2 teaspoons pure vanilla extract
- ½ cup coconut optional
For the Icing
- 8 ounces cream cheese room temperature
- 6 tablespoons unsalted butter room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract or vanilla bean paste
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch baking pan with nonstick cooking spray. (I also line the cake pan with parchment since this is a sticky/super moist cake)
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- In a medium bowl, combine the eggs, crushed pineapple (do not drain the pineapple), vanilla and coconut, if using.
- Add the pineapple mixture to the flour mixture and stir until just combined.
- Pour the batter into the prepared pan and bake in preheated oven for 30-35 minutes.
- Remove cake to a wire rack and cool completely.
- To make the cream cheese icing, beat the cream cheese and butter with an electric mixer on medium-speed for 3-4 minutes.
- Turn the mixer down to low and gradually add in the powdered sugar.
- Add vanilla and beat for an additional 2-3 minutes before spreading on cooled cake.
Notes
Crushed pineapple is preferred, but you can use pineapple tidbits (undrained) if a chunkier texture is desired.