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!
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 16
Ingredients
For the Cake
2cupsall-purpose flour
2cupsgranulated sugar
1teaspoonsbaking soda
¼teaspoonsalt
2eggs
20ouncescanned crushed pineapple in pineapple juiceundrained
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.