Pineapple Cake with Cream Cheese Frosting is a pineapple lovers dream come true. This moist delectable cake has an easy cream cheese frosting that has been flavored with pineapple juice and topped with toasted coconut. It screams summer in every bite and is perfect for graduations, pool parties, patio shindigs and baby showers.
I love this cake so much. It is just that good. This is a must try. I am warning you though. You really should have a plan in place for sharing this because it is almost impossible to just eat one piece. Not a huge coconut fan? No problem at all. Just omit it and the cake is still outstanding. Not a fan of nuts in your cake? No worries. Just omit them or swap them out for walnuts. As I always say don’t throw the baby out with the bath water.
How do you make Pineapple Cake with Cream Cheese Frosting?
This is a very easy cake to prepare. Grab a big bowl and whisk together the flour, sugar and baking soda. Add the beaten eggs, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract and pecans. Mix just until combined and then pour into a well greased 9×13 baking pan. Bake for 35-40 minutes or until set in the middle and a toothpick inserted in the center of the cake comes out clean. Allow cake to fully cool for several hours.
Spread sweetened coconut in a thin layer onto a baking sheet. Place in the preheated oven for about 8-10 minutes or until lightly browned. Gently flip the coconut to help it brown more evenly. Completely cool the coconut.
In a medium bowl combine cream cheese, butter and reserved pineapple juice. Using a mixer beat until smooth and creamy. Add the powdered sugar 1/2 cup at a time scraping down the sides as you mix it in. Spread over the completely cooled cake. Spread the top with the completely cooled coconut.
Recipe notes and helpful tips
- Take enough time to measure your ingredients properly. Spoon your flour into the measuring cup with a spoon and level it off with a table knife.
- Grease your baking dish well. I like to use Baker’s Joy. It is no-stick baking spray with flour. I have been using it for many years and I love it.
- Don’t over bake the cake. Remember the old toothpick test that your grandma showed you. It is a pretty reliable test which is why it has been used for generations and generations.
- Prepare ahead of time and soften the cream cheese and butter. Cream cheese and butter always mix better together when they are softened.
- Make sure the cake is completely cooled before frosting.
- This cake requires refrigeration so plan accordingly.
How to properly freeze this cake
This particular cake can be prepared ahead of time as it freezes quite well. You can freeze just the cake part or complete the whole cake with the frosting and the toasted coconut and then freeze. The cake should be completely cooled before wrapping and placing in the freezer. Simply wrap all the way around the dish several times with a good heavy plastic wrap.
If the cake is taller than the sides of the baking dish simply flash freeze it first so that the wrap does not have any affect on it. To flash freeze simply place it in the freezer uncovered until it is frozen and then cover with plastic. Since you are freezing this cake in the dish it was cooked in and are not placing in freezer bags (the cake it too large for freezer bags) only do this up to a couple weeks in advance. However if you are just freezing a portion of the cake flash freeze, double wrap in freezer bags and store up to a month.
Other dessert recipes you will love!
- Quick and Easy Chocolate Cherry Cake
- Banana Cream Pie
- Peach Dump Cake
- Coconut Cream Pie
- Apple Dumplings
- Creamy Butterscotch Pie
Pineapple Cake with Cream Cheese Frosting
Pineapple Cake with Cream Cheese Frosting is a pineapple lovers dream come true. This delectable cake will quickly become one of your families favorites.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 24 servings 1x
- Category: dessert cake
- Method: bake
- Cuisine: Southern
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking soda
- 2 large eggs beaten
- 3 (8 ounce) cans crushed pineapple with juice (reserve 3 tablespoons juice)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened coconut flakes
- 1 (8 ounce) box cream cheese softened
- 1/2 cup butter softened
- 2 cups powdered sugar
- Preheat oven to 350 degrees. Grease a 9×13 inch baking dish.
- Whisk together the flour, sugar and baking soda. Add the beaten eggs, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract and pecans. Mix just until combined and pour into the baking pan. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake to fully cool for several hours before icing.
- Preheat oven to 325 degrees. Spread sweetened coconut in a thin layer on baking sheet. Bake 8-10 minutes or until lightly browned; flipping halfway.
- Using a mixer beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy. Add the powdered sugar 1/2 cup at a time; scraping down the sides. Spread over the completely cooled cake. Sprinkle the top with toasted coconut.
Keywords: pineapple cake, cake, pineapple dessert, cream cheese frosting, cake with cream cheese frosting