This Juicy Pineapple Cake is moist, tender, and bursting with tropical flavors. With a creamy cream cheese frosting and a hint of coconut, it’s a simple yet indulgent dessert that’s perfect for celebrations, gatherings, or a sweet treat any time of year.
Why You’ll Love This Recipe
- Tropical Delight: The combination of pineapple and coconut delivers a refreshing taste of paradise.
- Moist and Tender: The crushed pineapple ensures every bite is juicy and flavorful.
- Easy to Make: No fancy techniques required, perfect for bakers of any skill level.
- Versatile: Great for birthdays, holidays, or just because!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup crushed pineapple (with juice)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut (optional, for garnish)
For the Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons crushed pineapple (drained)
Directions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, beat the eggs. Mix in the crushed pineapple (with juice), vegetable oil, and vanilla extract.
- Make the Batter:
- Gradually fold the wet ingredients into the dry ingredients until well combined. Be careful not to overmix.
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Prepare the Frosting:
- Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then mix in vanilla extract and drained crushed pineapple until fluffy.
- Frost the Cake:
- Spread the frosting evenly over the cooled cake. Garnish with shredded coconut if desired.
- Serve:
- Slice and enjoy your moist and flavorful pineapple cake!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Servings: 12
Variations
- Nutty Addition: Add chopped pecans or walnuts to the batter or sprinkle them on top of the frosting.
- Coconut Cream Frosting: Replace the cream cheese frosting with whipped coconut cream for a lighter option.
- Layer Cake: Divide the batter between two 8-inch round pans for a layered presentation.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking mix.
Storage/Reheating
- Room Temperature: Keep the frosted cake covered for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving.
- Freezer: Freeze unfrosted cake layers for up to 3 months. Thaw and frost before serving.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, but ensure it’s finely chopped and juicy to maintain the cake’s moist texture.
2. What if I don’t have cream cheese for the frosting?
You can use buttercream frosting or whipped cream as an alternative.
3. Can I make this cake ahead of time?
Yes, bake the cake a day in advance and frost it just before serving.
4. How do I prevent the cake from sticking to the pan?
Grease and flour the pan thoroughly, or line it with parchment paper.
5. Can I make this cake vegan?
Yes, substitute eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use dairy-free cream cheese and butter.
6. How do I keep the frosting from being too runny?
Drain the crushed pineapple thoroughly before adding it to the frosting.
7. Can I skip the coconut garnish?
Absolutely! The cake is delicious with or without it.
8. What can I serve with this cake?
Pair it with vanilla ice cream or a dollop of whipped cream for an extra indulgence.
9. How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is ready.
10. Can I double this recipe?
Yes, double the ingredients and bake in a larger pan or multiple pans. Adjust the baking time as needed.
Conclusion
Juicy Pineapple Cake is the perfect dessert for anyone who loves tropical flavors and moist, tender cakes. Its ease of preparation and crowd-pleasing taste make it a go-to recipe for any occasion. Garnish with coconut, pair with your favorite beverage, and enjoy a slice of paradise!
Print
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and flavorful pineapple cake topped with a rich cream cheese frosting and a hint of coconut. This tropical-inspired dessert is perfect for any occasion!
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup crushed pineapple (with juice)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp crushed pineapple (drained)
Optional Topping:
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix the Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Prepare the Batter:
- In another bowl, beat the eggs. Mix in crushed pineapple (with juice), vegetable oil, and vanilla extract.
- Gradually fold the wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing.
- Bake:
- Pour the batter into the prepared pan. Smooth the top and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- Make the Frosting:
- In a bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and drained pineapple. Mix until fluffy.
- Assemble the Cake:
- Spread the frosting evenly over the cooled cake. Sprinkle with shredded coconut if desired.
Notes
- Storage: Store the cake in the refrigerator for up to 5 days.
- Substitutions: Use fresh pineapple instead of canned for a fresher flavor.
- Optional Garnish: Add a drizzle of caramel or toasted coconut for an extra tropical touch.
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