This crushed pineapple cake tastes like sunshine in every bite. It’s an easy, one-bowl batter that bakes into a moist, tender crumb thanks to canned pineapple and its juices. The flavor is bright but not too sweet, and the creamy frosting adds just enough richness.
It’s simple enough for weeknights and special enough for potlucks. If you love nostalgic desserts with big flavor and little fuss, this will be your new go-to.
Why This Recipe Works
This cake relies on crushed pineapple for both moisture and flavor, so you don’t need milk or lots of oil. The fruit and its syrup keep the crumb soft for days.
A quick stir-and-bake method keeps the texture tender because you won’t overwork the gluten. The tangy cream cheese frosting balances the sweetness and adds a cool, silky finish. Best of all, it uses pantry staples, so you can make it anytime.
Ingredients
- For the cake:
- 2 cups all-purpose flour, spooned and leveled
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 can (20 ounces) crushed pineapple with juices (do not drain)
- 1/2 cup neutral oil (canola or vegetable)
- Optional: 1/2 cup chopped toasted pecans or walnuts
- For the frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional: 2–3 tablespoons crushed pineapple (well-drained) for folding into frosting
- Optional topping: toasted coconut or chopped nuts
How to Make It
- Prep the pan and oven. Heat the oven to 350°F (175°C).
Grease a 9×13-inch pan and line the bottom with parchment for easy slicing.
- Mix dry ingredients. In a large bowl, whisk flour, sugar, baking soda, and salt until evenly combined.
- Add the wet ingredients. Add eggs, vanilla, oil, and the entire can of crushed pineapple with its juices. Stir with a spatula until just combined and no dry streaks remain. If using nuts, fold them in now.
- Bake. Pour batter into the prepared pan and smooth the top.
Bake 28–35 minutes, until the center springs back and a toothpick comes out mostly clean with a few moist crumbs.
- Cool completely. Set the pan on a rack and cool until the cake is room temperature. Don’t rush this step or the frosting will melt.
- Make the frosting. Beat cream cheese and butter together until smooth and fluffy, about 2 minutes. Add powdered sugar, vanilla, and a pinch of salt.
Beat until creamy. If you like, fold in a few tablespoons of well-drained crushed pineapple.
- Frost and finish. Spread frosting over the cooled cake. Top with toasted coconut or nuts if you want extra texture.
Slice into squares and serve.
How to Store
- Refrigerator: Cover the cake and refrigerate for up to 5 days. The crumb stays moist, and the flavors meld nicely by day two.
- Freezer: Freeze unfrosted cake, tightly wrapped, for up to 2 months. Thaw overnight in the fridge, then frost before serving.
- Room temperature: Because of the cream cheese frosting, keep the cake chilled.
For serving, let slices sit out 15–20 minutes to soften.
Why This is Good for You
This is still a dessert, but it has a few upsides. Pineapple brings vitamin C, manganese, and a little fiber. Using fruit and oil instead of heavy dairy keeps the crumb moist without needing lots of butter.
The tangy frosting means you can use less sugar than a super-sweet buttercream. Portion control is easy with a 9×13 pan, so it’s simple to serve small squares.
Common Mistakes to Avoid
- Draining the pineapple: The juice is essential for moisture and sweetness. Don’t drain it.
- Overmixing the batter: Stir just until combined.
Overmixing can make the cake dense and tough.
- Frosting a warm cake: Warm cake melts frosting and turns it greasy. Cool completely first.
- Skipping the salt: A pinch of salt sharpens flavors and keeps the cake from tasting flat.
- Using cold cream cheese: Cold cream cheese turns lumpy. Soften it to room temp for a smooth frosting.
Recipe Variations
- Pineapple Coconut Cake: Stir 1 cup sweetened shredded coconut into the batter and sprinkle more on top of the frosting.
- Pineapple Carrot Fusion: Fold 1 cup finely grated carrot and 1 teaspoon cinnamon into the batter for a carrot-cake vibe.
- Lighter Frosting: Replace half the butter with Greek yogurt in the frosting for a tangier, lighter finish.
- Sunshine Cupcakes: Bake the batter in lined muffin tins at 350°F for 18–22 minutes.
Pipe frosting on top.
- Walnut Spice: Add 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg to the dry ingredients, then fold in chopped walnuts.
- Dairy-Free: Use a dairy-free cream cheese and plant-based butter in the frosting. The cake itself is already dairy-light.
FAQ
Can I use fresh pineapple instead of canned?
Yes, but it’s trickier. Fresh pineapple has variable sweetness and moisture.
If you use it, chop very finely, measure 2 1/2 cups, and add 1/4 cup extra sugar plus 1/4 cup water to mimic the canned juice.
What if I only have pineapple chunks?
You can pulse chunks in a food processor a few times to break them down. Don’t puree completely. Keep all the juices for the batter.
Can I make this cake a day ahead?
Absolutely.
The flavor improves after a night in the fridge. Frost, cover, and chill. Bring to room temp for 15–20 minutes before serving.
How do I prevent a soggy center?
Measure flour correctly, don’t add extra juice, and bake until the center springs back.
If using glass pans, add a couple of minutes to the bake time.
Is there a substitute for eggs?
For an egg-free version, use 1/2 cup unsweetened applesauce or two flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water). Expect a slightly denser crumb.
Can I reduce the sugar?
Yes. You can cut the granulated sugar in the cake to 1 1/4 cups without affecting structure.
In the frosting, start with 1 1/2 cups powdered sugar and adjust to taste.
What pan size works if I don’t have a 9×13?
Two 8-inch round pans bake in about 22–28 minutes. For a thicker 9-inch square, bake 35–40 minutes. Always check early and watch for doneness cues.
In Conclusion
Crushed pineapple cake is the kind of dessert that feels effortless but tastes special.
It’s bright, moist, and crowd-pleasing, with a creamy frosting that ties everything together. Keep a can of crushed pineapple in your pantry and you’re halfway to dessert. Whether for a potluck, a birthday, or a quiet Sunday, this cake delivers sunny flavor with minimal fuss.