This easy pineapple cake brings a tropical twist to a classic dessert, perfect for gatherings or a simple weeknight treat. You can prepare it using crushed pineapple for convenience or fresh pineapple for a brighter flavor, paired with a yellow cake mix to keep things straightforward and quick. The result is a moist, flavorful cake that’s sure to impress with minimal effort.
1. Pineapple Cake Recipe
Ingredients
For the Cake
- 1 box yellow cake mix (standard size, about 15.25 ounces)
- 1 can (20 ounces) crushed pineapple in juice, undrained (or 2 cups finely chopped fresh pineapple with 1/2 cup pineapple juice)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Pineapple Frosting
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup crushed pineapple, drained (or 1/4 cup finely chopped fresh pineapple)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped pecans or walnuts for topping
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or non-stick spray.
In a large mixing bowl, combine the yellow cake mix, undrained crushed pineapple (or chopped fresh pineapple with juice), eggs, vegetable oil, and vanilla extract. Stir everything together until just combined, avoiding overmixing to keep the cake tender.
Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should turn golden brown, and the top will have a slight spring when touched.
Remove the cake from the oven and let it cool completely in the pan on a wire rack, which usually takes about 1 hour.
While the cake cools, prepare the pineapple frosting. In a medium bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud, then increase to medium until fully incorporated.
Fold in the drained crushed pineapple (or chopped fresh pineapple) and vanilla extract, mixing until evenly distributed. Once the cake has cooled, spread the frosting over the top in an even layer. If desired, sprinkle chopped nuts on top for added crunch. Slice and serve immediately, or refrigerate until ready to enjoy.
In my experience making this recipe, I love how the pineapple keeps the cake incredibly moist without needing extra steps like soaking. I often opt for fresh pineapple when it’s in season because it adds a vibrant, tangy note that elevates the whole dessert—it’s like a mini vacation in every bite.
2. Tips for Perfect Pineapple Cake
Use room temperature ingredients for the batter. Eggs and oil at room temperature incorporate better into the cake mix, resulting in a fluffier texture. This simple step prevents lumps and ensures even baking throughout.
Drain excess juice if using fresh pineapple. Chopped fresh pineapple releases more liquid during baking, so pat it dry before adding to avoid a soggy cake. This keeps the balance of moisture just right for a tender crumb.
Test for doneness early. Ovens vary, so start checking at 25 minutes to prevent overbaking. A slightly underdone center will continue cooking as it cools, maintaining that signature moistness.
Let the cake cool fully before frosting. Rushing this step can melt the frosting and make it runny. Patience here rewards you with a clean, professional-looking finish that’s easier to slice.
3. Variations & Substitutions
Swap yellow cake mix for white cake mix. This creates a lighter, more delicate base that lets the pineapple shine through even more. It’s a great option if you prefer a subtler vanilla flavor without the buttery undertones of yellow mix.
Add coconut for a piña colada twist. Stir in 1/2 cup shredded coconut to the batter before baking. This enhances the tropical vibe and adds a chewy texture that pairs wonderfully with the pineapple’s sweetness.
Use Greek yogurt instead of oil. Replace the vegetable oil with an equal amount of plain Greek yogurt for a healthier version. It maintains moisture while adding a slight tang that complements the fruit, making the cake feel less indulgent.
Opt for a dairy-free frosting. Substitute the cream cheese and butter with plant-based alternatives, like coconut cream cheese and vegan butter. This keeps the frosting creamy and allows those with dairy sensitivities to enjoy the cake without compromise.
4. How to Store Pineapple Cake Leftovers
Store any leftover pineapple cake in an airtight container in the refrigerator to keep it fresh. The cream cheese frosting requires chilling to prevent spoilage, and the cake will stay moist for up to 4-5 days this way.
For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months, then thaw in the refrigerator overnight before serving to preserve the texture.
Avoid leaving the cake at room temperature for more than 2 hours, especially in warm weather, as the frosting can soften and the pineapple may cause quicker spoilage. Always check for any off smells before eating leftovers.
Personally, I find that this cake tastes even better the next day after the flavors have melded in the fridge—it’s like the pineapple infuses deeper into the cake, making each bite more irresistible. I always make extra just for those chilled midnight snacks.
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