Go Back
Crushed Pineapple Cake

Crushed Pineapple Cake Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 can (20 oz) crushed pineapple in juice, undrained
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon (optional)
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk, as needed

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch pan. In a large bowl, whisk together undrained crushed pineapple, sugar, oil, eggs, and vanilla until smooth.
  2. Sprinkle flour, baking soda, salt, and cinnamon over the wet mixture. Fold with a spatula until just combined, about 30 seconds.
  3. Pour batter into prepared pan. Bake 30-35 minutes, until a toothpick comes out clean. Cool completely in pan.
  4. While cake cools, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla, then whip until smooth, adding milk as needed.
  5. Spread frosting over cooled cake, slice into squares, and serve.

Notes

The cake can be baked a day ahead and frosted before serving. For clean slices, chill the frosted cake for 30 minutes before cutting.