Oh boy, where do I start with this cake? It’s like sunshine on a plate. A tropical, juicy, and oh-so-moist slice of heaven—hence the name! I first made this cake on a whim after finding a can of crushed pineapple at the back of the pantry, and it was one of those “where have you been all my life?” moments. It’s such an easy cake, almost embarrassingly so, but it has this magical way of making people think you’ve put in way more effort than you actually did.
This pineapple cake is perfect for picnics, potlucks, birthdays… honestly, I can’t think of a single occasion it wouldn’t be welcome. It’s light, sweet (but not overly so), and it has this wonderful moist texture that just melts in your mouth. Plus, it’s topped with this creamy frosting that will have you licking the spoon clean. Trust me, you’re going to want to make this one again and again.
Ingredients
For the Cake:
- 2 cups all-purpose flour (scoop and level it to avoid over-measuring)
- 1 1/2 cups granulated sugar (yes, it’s sweet, but that’s part of the magic)
- 2 teaspoons baking soda
- 1/4 teaspoon salt (balances all that sweetness)
- 2 large eggs, lightly beaten (bring them to room temp—it makes the cake fluffier)
- 1 can (20 ounces) crushed pineapple in juice (don’t drain it, the juice is what makes this cake so moist)
For the Frosting:
- 8 ounces cream cheese, softened (go for the full-fat kind, because let’s be honest, it’s cake)
- 1/2 cup unsalted butter, softened (softened, not melted—there’s a difference!)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar (you might want to sift this if it’s lumpy)
Directions
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper. I know, I know, parchment can be a hassle to fit into the corners, but it makes life easier when it’s time to take the cake out.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. I love how simple this recipe is—just dump and mix. No need to fuss over a stand mixer or anything.
- Add the eggs and the entire can of crushed pineapple (juice and all!) to the dry ingredients. Stir everything together until just combined. The batter will be lumpy, and that’s okay. Over-mixing is a no-no; we want a tender crumb, not a dense brick.
- Pour the batter into your prepared pan. The batter will spread easily, but give the pan a little shimmy to make sure it’s even. Pop it in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen is going to smell AMAZING at this point.
- Once baked, let the cake cool in the pan on a wire rack. It’s going to be tough to wait, but you need the cake to cool completely before adding the frosting, or it’ll melt right off. And we don’t want that.
Make the Frosting: 6. While your cake is cooling, let’s move on to the frosting—the glorious, creamy topping that makes this cake even more heavenly.
- In a large bowl, beat the cream cheese and butter together until smooth and creamy. You can use a hand mixer or just some good ol’ elbow grease. Add the vanilla extract and mix until combined.
- Gradually add in the powdered sugar, one cup at a time. Start mixing on low speed to avoid a powdered sugar cloud in your kitchen (been there, done that), then crank up the speed until the frosting is smooth and fluffy. If you’re feeling fancy, sneak a taste. Quality control, right?
Frost and Serve: 9. Once the cake is completely cooled, spread the frosting evenly over the top. I love swirling it around to create those little peaks and valleys. You can get creative here and decorate it with a few pieces of pineapple, toasted coconut, or even some chopped nuts if you’re feeling adventurous.
- Slice and serve! This cake is one of those that tastes even better after sitting for a few hours, allowing all those flavors to meld together. But good luck waiting that long.
Tips & Notes
- Can I make this cake ahead? Absolutely! It actually tastes better the next day. Just make sure to store it covered in the refrigerator.
- Don’t have crushed pineapple? You can use pineapple chunks and give them a quick blitz in a blender or food processor. But make sure to keep that juice—it’s crucial for the cake’s moisture.
- Frosting alternatives: If cream cheese isn’t your thing (or you just forgot to pick it up), a simple glaze made with powdered sugar, pineapple juice, and a splash of vanilla would also be divine.
- Add-ins: I sometimes sneak a handful of shredded coconut into the batter for a little texture and extra tropical flavor. Or, if you want to go nuts (literally), throw in some chopped pecans or walnuts.
This Juicy Pineapple Heaven Cake is such a gem. I mean, who doesn’t love a fuss-free cake that’s practically guaranteed to make everyone smile? Enjoy every single bite! 🍍🍰
