Moist Crushed Pineapple Cake with Cream Cheese Frosting
This crushed pineapple cake is the one I reach for when I want a dessert that tastes like I spent all afternoon baking but actually comes together in one bowl. The crushed pineapple keeps the crumb so tender it stays moist for days.
The tangy cream cheese frosting is the perfect partner, cutting through the sweetness just enough. It is the kind of cake you can throw together on a weeknight and still feel proud to share.
Why This Cake Works
The crushed pineapple does all the heavy lifting here. It adds sweetness, moisture, and a subtle tropical note without making the cake heavy or wet.
Because you use the pineapple straight from the can, juice and all, there is no draining or measuring extra liquid. Everything gets mixed in one bowl, so cleanup is quick.
The cream cheese frosting is just tangy enough to balance the sweet cake, and it comes together in five minutes while the cake cools.
Ingredients
- 1 can (20 oz) crushed pineapple in juice, undrained: this is the star; do not drain it.
- 2 cups all-purpose flour: spooned and leveled, not scooped.
- 1 ½ cups granulated sugar: for sweetness and moisture.
- ½ cup vegetable oil: can use melted coconut oil or avocado oil.
- 2 large eggs, at room temperature: helps the batter emulsify.
- 2 tsp vanilla extract: use pure for the best flavor.
- 1 tsp baking soda: the pineapple’s acidity reacts with it for lift.
- ½ tsp salt: enhances sweetness.
- 1 tsp ground cinnamon (optional): adds warmth.
For the cream cheese frosting
- 8 oz cream cheese, softened: full-fat for the richest texture.
- ¼ cup unsalted butter, softened: brings that classic buttercream richness.
- 2 cups powdered sugar: sifted if lumpy.
- 1 tsp vanilla extract
- 1-2 tbsp milk, as needed: to thin the frosting to spreadable consistency.
Variations and Substitutions
- Make it nutty: Fold ½ cup toasted chopped pecans or walnuts into the batter before baking.
- Add shredded coconut: Stir in ½ cup unsweetened shredded coconut for a tropical twist.
- Use brown sugar: Replace half the granulated sugar with light brown sugar for deeper caramel notes.
- Dairy-free option: Swap the cream cheese frosting for a simple glaze of powdered sugar and pineapple juice, or use dairy-free cream cheese and butter.
- Spice it up: Add a pinch of nutmeg or cardamom alongside the cinnamon.
If you like this cake, you might also enjoy my Classic Banana Bread.
How to Make Crushed Pineapple Cake
Step 1: Mix the Wet Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, combine the entire can of crushed pineapple with its juice, the 1 ½ cups sugar, ½ cup oil, 2 eggs, and 2 tsp vanilla. Whisk until smooth and no egg streaks remain, about 1 minute.
The mixture will look thin and speckled from the pineapple. That is exactly what you want; it will thicken up once the flour goes in.
Step 2: Fold in the Dry Ingredients
Sprinkle the 2 cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon (if using) directly over the wet mixture. Use a rubber spatula to gently fold everything together just until no dry streaks remain, about 30 seconds. Resist the urge to beat it; overmixing can make the cake tough.
The batter will be thick and bubbly from the baking soda reacting with the pineapple acid. Fold in any nuts or coconut here if using.
Step 3: Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
The cake will pull away from the sides slightly, and your kitchen will smell amazing. Let it cool completely in the pan on a wire rack before frosting, about 1 hour.
Step 4: Whip the Cream Cheese Frosting
While the cake cools, beat the 8 oz softened cream cheese and ¼ cup softened butter together in a bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl, then add 2 cups powdered sugar and 1 tsp vanilla. Beat on low until combined, then increase to high and whip for another 1 to 2 minutes, adding milk 1 tablespoon at a time until the frosting is spreadable but holds its shape.
Taste and add a pinch of salt if needed to balance the sweetness. The frosting should be tangy and luscious.
Step 5: Frost and Slice the Cake
Once the cake is completely cool, dollop the frosting on top and spread it in swooping swirls with an offset spatula. Slice into squares and serve right away, or chill for 30 minutes for cleaner cuts.
The cake is tender, with bits of pineapple scattered throughout, and the frosting is creamy and tangy. It is a crowd-pleaser that tastes even better the next day.
Tips for an Extra-Moist Crushed Pineapple Cake
- Make it ahead: The cake can be baked and wrapped unfrosted overnight; the flavor deepens.
- Toast nuts properly: If adding pecans or walnuts, toast them in a dry skillet or the oven at 350°F for 5 to 7 minutes until fragrant; it makes a big difference.
- Beat frosting carefully: When adding powdered sugar, start the mixer on low to avoid a sugar cloud, then increase to high.
- Adjust sweetness: If your pineapple is extra tart, stir an extra tablespoon of sugar into the batter.
- Use an offset spatula: For smooth frosting, dip the spatula in hot water and wipe dry before spreading.
Bake times by pan size:
| Pan Size | Bake Time | Notes |
|---|---|---|
| 9×13-inch (23×33 cm) | 30-35 mins | Standard sheet cake, easiest. |
| Two 8-inch rounds (20 cm) | 25-30 mins | Check earlier; layers bake faster. |
| 9-inch square (23 cm) | 30-35 mins | Similar to 9×13 but thicker center. |
| Bundt pan (10-cup) | 40-45 mins | Grease and flour heavily; invert while warm. |
Storing Leftover Pineapple Cake
- Refrigerate: Keep the frosted cake covered in the fridge for up to 5 days. The cream cheese frosting needs refrigeration.
- Serve Cold: You can enjoy slices straight from the fridge; the cake stays moist and the frosting is fudgy. Or let it sit at room temperature for 20 minutes to soften.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, but you need to crush it finely and include all the juice. Fresh pineapple may be less sweet, so taste and adjust sugar. Since this cake bakes, the enzyme in fresh pineapple that breaks down gluten is neutralized.
Can I make this cake gluten-free?
Absolutely. Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly more delicate but still moist.
Why did my cake sink in the middle?
It likely needed a few more minutes in the oven, or you opened the door too soon. Check with a toothpick at the earliest time, and avoid opening the door until near the end.
Can I freeze this cake?
Yes. Freeze the unfrosted cake wrapped tightly for up to 2 months. Thaw overnight in the fridge, then frost. You can also freeze individual frosted slices, but the frosting may get a little sticky.
Can I use a boxed cake mix to make this easier?
Sure, you can stir a can of crushed pineapple (undrained) into a yellow or vanilla cake mix. Reduce the oil and eggs slightly according to the package directions for the added liquid. It will not be the same as from scratch but can work.
Crushed Pineapple Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan. In a large bowl, whisk together undrained crushed pineapple, sugar, oil, eggs, and vanilla until smooth.
- Sprinkle flour, baking soda, salt, and cinnamon over the wet mixture. Fold with a spatula until just combined, about 30 seconds.
- Pour batter into prepared pan. Bake 30-35 minutes, until a toothpick comes out clean. Cool completely in pan.
- While cake cools, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla, then whip until smooth, adding milk as needed.
- Spread frosting over cooled cake, slice into squares, and serve.
