Moist Southern Pineapple Cake with Cream Cheese Frosting

This Southern pineapple cake is one of those old-fashioned desserts that tastes like it came straight from a church cookbook. It stays incredibly tender from a whole can of crushed pineapple, and the tangy cream cheese frosting is just right against the sweetness.

I love that you do not need a mixer for the cake itself, just a bowl and a whisk. It bakes up into a golden sheet cake that holds its softness for days, so it is perfect for making ahead.

Why This Pineapple Cake Stands Out

The crushed pineapple carries all the moisture, so the cake never ends up dry. No fancy ingredients, no tricky steps, just a reliable recipe you can count on.

The cream cheese frosting is a natural partner here. Its slight sharpness cuts through the sugar, and it sets up nicely even on a warm afternoon.

Ingredients

• 2 cups all-purpose flour: spooned and leveled, do not scoop
• 2 teaspoons baking soda: helps the cake rise against the acidic pineapple
• 1/2 teaspoon fine salt
• 2 cups granulated sugar
• 2 large eggs: room temperature is best
• 1 cup vegetable oil: any neutral oil works, like canola
• 1 teaspoon vanilla extract
• 1 (20 oz) can crushed pineapple, undrained: the juice is key for moisture
• 1/2 cup chopped pecans: optional, plus more for topping

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Variations / Substitutions

• Swap the nuts: walnuts work well in place of pecans, or leave them out altogether.
• Change the frosting: a classic boiled white icing or a simple powdered sugar glaze are both lovely, though the cake itself is sweet enough to eat unadorned.
• Add coconut: fold in 1/2 cup sweetened shredded coconut with the dry ingredients for a tropical layer.
• Spice it up: a teaspoon of cinnamon or a pinch of nutmeg added to the flour gives the cake a cozy warmth.
• Fresh pineapple note: I stick with canned because fresh pineapple contains enzymes that can make the crumb gummy. If you try it, cooked fresh pineapple is safer.

For another cake that leans on fruit for its character, you might enjoy the banana bundt cake with browned butter glaze.

How To Make Southern Pineapple Cake

Step 1: Mix the Wet Ingredients

Preheat your oven to 350°F (175°C) and grease a 9 by 13 inch baking pan. In a large bowl, whisk together the 2 cups sugar, 1 cup oil, 2 eggs, 1 teaspoon vanilla, and the entire can of crushed pineapple with its juice until the mixture looks uniform and a little frothy.

The batter will be thin at this stage, and it should smell sweetly of pineapple. That liquid is what will keep the cake soft.

Step 2: Stir in the Dry Ingredients

In a smaller bowl, whisk the 2 cups flour, 2 teaspoons baking soda, and 1/2 teaspoon salt to distribute the leavening. Add the dry mix to the wet bowl and stir with a spatula just until you no longer see streaks of flour. If you are using pecans, fold in the 1/2 cup now.

Stop mixing the moment the flour disappears. Overworking the batter can make the cake tough instead of tender, so a few small lumps are completely fine.

Step 3: Bake Until Golden

Scrape the batter into the prepared pan and spread it evenly into the corners. Slide the pan into the oven and bake for 30 to 35 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

The surface will feel springy when you press it lightly, and the edges will pull away just a bit from the sides of the pan. Let the cake cool in the pan on a rack for 10 minutes, then turn it out onto the rack to finish cooling completely before you frost it.

Step 4: Frost the Cooled Cake

While the cake cools, beat the 8 oz softened cream cheese and 1/2 cup softened butter in a bowl until smooth and no lumps remain. Gradually add the 3 cups sifted powdered sugar, then the 1 teaspoon vanilla and a pinch of salt, and beat until the frosting is light and fluffy.

Once the cake is completely cool, spread the frosting generously over the top. Scatter a handful of extra chopped pecans over the frosting if you like, then slice and serve. The cake is ready the moment it is frosted, and any leftovers hold beautifully in the fridge.

Tips for the Best Pineapple Cake

• Toast the pecans: a few minutes in a dry skillet deepens their flavor and keeps them crunchy under the frosting.
• Room temperature cream cheese and butter: cold ingredients can leave little lumps in the frosting. Set them out for an hour before you start.
• Grease the pan well: the high sugar content makes this cake prone to sticking, so butter the pan or use a baking spray with flour.
• Cool in two stages: cooling in the pan for 10 minutes lets the cake set, then turning it out keeps the bottom from steaming.

Bake times by pan:

Storing Leftovers

• Refrigerate: Because of the cream cheese frosting, store the cake covered in the fridge for up to 5 days. It stays moist and the frosting firms up a little.
• Serve cold or at room temp: I like it cold from the fridge, but 20 minutes on the counter takes the chill off if you prefer.
• Freeze unfrosted layers: Wrap the completely cooled, unfrosted cake tightly and freeze for up to 2 months. Thaw, then frost.

Frequently Asked Questions

Why did my cake sink in the middle?

Opening the oven door too early or underbaking are the most common causes. Check the cake only after 30 minutes, and trust the toothpick test.

Can I halve this recipe?

Yes. Use half of every ingredient and bake in an 8 by 8 inch pan for about 25 to 28 minutes.

Is there an egg substitute that works here?

You can use 1/2 cup unsweetened applesauce in place of the 2 eggs. The texture will be a bit more dense but still tender.

Can I make this gluten-free?

A good 1-to-1 gluten-free flour blend works nicely. The pineapple keeps the crumb soft, which helps since gluten-free cakes can be dry.

Southern Pineapple Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 15 servings

Calories: 550

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 (20 oz) can crushed pineapple, undrained
• 1/2 cup chopped pecans (optional)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Method

 

1. Preheat oven to 350°F. Grease a 9 by 13 inch pan. Whisk sugar, oil, eggs, vanilla, and crushed pineapple with juice until smooth.
2. Whisk flour, baking soda, and salt in a separate bowl. Stir into wet ingredients just until combined. Fold in pecans if using.
3. Pour batter into pan, spread evenly, and bake 30 to 35 minutes until golden and a toothpick comes out clean. Cool completely on a rack.
4. Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt, beating until fluffy. Spread over cooled cake and top with extra pecans.

Notes

The cake needs to be completely cool before frosting, which usually takes about an hour. If the frosting feels too soft, chill it for 15 minutes before spreading.