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Pineapple Layer Cake

Moist Pineapple Layer Cake with Cream Cheese Frosting Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 can (8 oz) crushed pineapple in juice, undrained
  • ½ cup whole milk
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F. Grease three 8-inch round cake pans and line bottoms with parchment paper. In a bowl, whisk flour, baking powder, baking soda, and salt.
  2. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then vanilla and crushed pineapple with juice.
  3. On low speed, add dry ingredients in three additions, alternating with milk, beginning and ending with dry. Mix just until combined.
  4. Divide batter evenly among pans. Bake 22–25 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then invert onto a rack to cool completely.
  5. Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt; beat until creamy and spreadable, about 2 minutes.
  6. Level cakes if needed. Place one layer on a plate, spread ⅔ cup frosting on top. Repeat with second layer. Top with third layer, frost top and sides. Slice and serve.

Notes

The cake layers must be completely cool before you frost them. You can bake them a day ahead, wrap tightly, and store at room temperature. If the frosting is too thick, thin it with a teaspoon of pineapple juice or milk; if too thin, add a bit more powdered sugar.