Pineapple Delight Cake That Stays Moist for Days

This Pineapple Delight Cake is a soft, tangy-crumbed sheet cake loaded with crushed pineapple in every bite. It bakes up with a cloudy, tender center and stays that way for days thanks to a simple sour cream batter.

The cream cheese frosting comes together in minutes and hits that buttery, slightly salty note that plays so well with the sweet tropical fruit. It’s my answer when I want a cake that looks like a party but takes zero fuss.

What Makes This Pineapple Cake So Good

The crushed pineapple, juice included, works into the batter like a built-in moisture sponge. You get that faint golden sweetness in every forkful, without the cake ever turning heavy or wet.

The sour cream keeps a fine, velvety crumb, and there’s no creaming butter. A bowl and a whisk get you most of the way. It bakes up flat on top, which makes frosting it with a thick layer of cream cheese icing easy even for a beginner.

Ingredients

• 2 cups all-purpose flour: spooned into the cup and leveled, no packing.
• 1 1/2 cups granulated sugar: white sugar helps keep the crumb light.
• 2 tsp baking powder: gives it lift without being dense.
• 1/2 tsp baking soda: balances the acid from the pineapple and sour cream.
• 1/2 tsp salt: fine sea salt or table salt.
• 1 can (20 oz) crushed pineapple in juice, undrained: the juice goes in too, so don’t drain it.
• 1/2 cup vegetable oil: canola or any neutral oil works.
• 2 large eggs, room temperature: bring them to room temp for smoother mixing.
• 1/2 cup sour cream, room temperature: full-fat gives the best texture.
• 1 tsp vanilla extract: real or good-quality imitation.
• 8 oz cream cheese, softened: used in the frosting.
• 1/2 cup unsalted butter, softened: also for the frosting.
• 3 cups powdered sugar, sifted: sift to avoid lumps.
• 1-2 tbsp pineapple juice: (from the can, reserved): enough to loosen the frosting to spreadable consistency.
• Pinch salt: to round out the frosting.

Variations / Substitutions

• Use Greek yogurt instead of sour cream: the cake will be slightly tangier but just as tender. Use full-fat plain yogurt.
• Swap cream cheese frosting for vanilla buttercream: the frosting will be sweeter and less tangy, which still works well with the pineapple.
• Add shredded coconut: stir 1/2 cup sweetened shredded coconut into the batter for a toasted tropical note. Toast the coconut first for more flavor.
• Make it dairy-free: use a firm dairy-free cream cheese alternative and plant-based butter for the frosting; replace sour cream with a thick dairy-free yogurt. The cake stays moist.
• Turn it into pineapple coconut cake: swap the vanilla extract for coconut extract, add shredded coconut to the batter, and top with toasted coconut on the frosting.

If you enjoy this cake, you’d also like my orange creamsicle sheet cake, which has a similar fluffy crumb and a bright citrus frosting.

How to Make Pineapple Delight Cake

Step 1: Whisk the Dry Ingredients

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch metal baking pan. In a large bowl, whisk together the 2 cups flour, 1 1/2 cups sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until the leaveners are evenly distributed and the mixture looks uniform.

Whisking by hand here is plenty; a couple of good passes around the bowl and you’ll be set.

Step 2: Mix the Wet Ingredients

Open the can of crushed pineapple, but set it aside without draining. In another bowl, whisk the 1/2 cup oil, 2 eggs, 1/2 cup sour cream, and 1 tsp vanilla until smooth. Pour the entire can of pineapple (juice and all) into the wet mixture and stir it in with a spatula.

The batter will look loose and a little curdled at this point, which is normal. The pineapple juice thins things out, but it bakes into a soft, even layer.

Step 3: Fold Everything Together

Pour the wet mixture into the dry ingredients all at once. Use a rubber spatula to fold just until no dry streaks of flour remain. Don’t beat it or overmix; a few small lumps are fine. Overmixing will make the cake tough and gummy, so stop as soon as the flour disappears.

Scrape the batter into the prepared pan, smoothing the top with the spatula. Give the pan a gentle tap on the counter to pop any large air bubbles.

Step 4: Bake Until Set

Slide the pan into the preheated oven and bake for 25 to 30 minutes. The cake is done when the top springs back lightly when pressed in the center and a toothpick inserted in the middle comes out with a few moist crumbs, not wet batter.

The cake will pull away slightly from the sides of the pan, and the whole kitchen will smell like sweet pineapple. Set the pan on a wire rack and let the cake cool completely in the pan before frosting, about 1 hour.

Step 5: Frost the Cake

While the cake cools, beat the 8 oz softened cream cheese and 1/2 cup softened butter together with a hand mixer until smooth and fluffy, about 2 minutes. Add the sifted 3 cups powdered sugar, a pinch of salt, and 1 tbsp of the reserved pineapple juice. Beat on low to combine, then increase speed and mix until creamy. If the frosting is too thick, add the extra 1 tbsp pineapple juice a little at a time until it reaches a spreadable consistency.

When the cake is fully cool, spread the frosting in an even layer across the top using an offset spatula. Slice the cake into 12 large squares and serve at room temperature or chilled.

A Few Notes Before You Frost

• Let the cream cheese and butter soften on the counter for at least an hour before making the frosting. Cold ingredients will leave lumps.
• The most common mistake is frosting a warm cake. Even a slight warmth melts the butter in the frosting and makes it slide right off. Give the cake a full hour to cool.
• If you want a fluffier frosting, whip the cream cheese and butter on high for a full 3 minutes before adding the sugar.
• Reserve a couple tablespoons of crushed pineapple from the can before adding it all to the batter if you want to press a few chunks into the frosting as decoration.

Bake times by pan:

Storing Leftover Pineapple Delight Cake

Keep the cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting must stay cold, but you can let slices sit at room temperature for 15 minutes before eating if you prefer a softer texture; it’s just as good served straight from the fridge on a warm day.

What Goes Well With Pineapple Delight Cake

A scoop of vanilla ice cream brings a cold, creamy contrast to the sweet tang of the frosting. Coconut whipped cream dials up the tropical vibe without extra sugar, and a strong black coffee cuts through the richness nicely.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Fresh pineapple can make the cake too wet and sometimes turns the crumb gummy because of the extra liquid and enzymes. Canned crushed pineapple packed in juice is the better choice because the amount of liquid is measured and the fruit is already broken down.

Why did my cake sink in the middle?

The most likely cause is underbaking, even if the top looked set. Check the center with a toothpick at the minimum bake time and let it go longer if you see wet batter. Opening the oven door too early can also cause a sink, so wait until at least 20 minutes before peeking.

Can I make this cake ahead of time?

Yes. Bake the cake a day in advance, keep it wrapped at room temperature, and frost it the next day. You can also frost the whole cake and refrigerate it overnight; the flavors meld and the cake stays moist.

Is there a way to lighten the frosting?

You can fold in 1 cup of whipped topping (like Cool Whip) after beating the cream cheese and butter to make a lighter, fluffier frosting. Keep the cake refrigerated if you go that route because the whipped topping softens at room temperature.

Pineapple Delight Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Calories: 425

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 can (20 oz) crushed pineapple in juice, undrained
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1-2 tbsp pineapple juice, reserved
• Pinch salt

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch metal pan. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, whisk oil, eggs, sour cream, and vanilla. Stir in the entire can of undrained crushed pineapple.
3. Pour wet mixture into dry and fold just until combined. Spread batter into the prepared pan.
4. Bake 25-30 minutes until a toothpick comes out with moist crumbs. Cool completely in the pan on a wire rack.
5. Beat cream cheese and butter until smooth. Add powdered sugar, salt, and 1 tbsp pineapple juice, then beat until fluffy, adding more juice if needed. Spread over cooled cake, slice, and serve.

Notes

Cool the cake for at least 1 hour before frosting to keep the icing from melting. The cake stays moist in the fridge for days and tastes even better the next day.