This pineapple cake recipe with cream cheese frosting is a pineapple lover’s dream come true, with the flavors of pineapple, coconut, and pecan. This moist, delectable single-layer cake has an easy cream cheese frosting flavored with pineapple juice and topped with toasted coconut and pecans.
It screams summer in every bite and is perfect for graduations, pool parties, patio shindigs, and baby showers. Satisfy your sweet tooth with this simple and mouth-watering pineapple cake recipe. Made with crushed pineapple, this cake is sure to be a crowd-pleaser at any gathering or as a tasty treat for yourself.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Crushed pineapple: Use canned crushed pineapple with juice. Use three 8-ounce cans or one 20-ounce can.
- Vanilla extract: Use the pure stuff, please.
- Pecans: You can substitute walnuts. If you don’t like nuts or if you are allergic to them, omit them.
- Coconut flakes: Use sweetened coconut flakes
- Cream cheese: For the best consistency and thickness in the frosting, use full-fat cream cheese.
- Butter: Unsalted or salted will work in the frosting.
How to Make Pineapple Cake
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Whisk the flour, sugar, baking soda, and salt together. Add the beaten eggs, vegetable oil, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract, and pecans. Mix until combined, then pour the mixture into a well-greased 9×13 baking pan. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Toast the coconut in a preheated oven.
Combine the cream cheese, butter, and reserved pineapple juice in a medium bowl. Using a mixer, beat until smooth and creamy. Add the powdered sugar 1 cup at a time, scraping down the sides as you mix it. Spread over the completely cooled cake. Top the cake with the cooled coconut and the remaining chopped pecans.
Frequently Asked Questions
I highly recommend canned crushed pineapple for this recipe. Fresh pineapple contains enzymes that may weaken the gluten structure, leading to a cake with a low rise.
Store this cake covered in the refrigerator for up to 5 days.
This cake can be prepared ahead of time as it freezes quite well. You can freeze just the cake part or the whole cake with the frosting and the toasted coconut. The cake should be completely cooled before wrapping and placing it in the freezer. Wrap the dish several times with heavy plastic wrap and then cover it with one layer of aluminum foil.
More Cake Recipes
Pineapple Cake with Cream Cheese Frosting
Ingredients
Pineapple Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs beaten
- ½ cup vegetable oil
- 3 8-ounce cans crushed pineapple with juice (reserve 3 tablespoons juice)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Pineapple Cream Cheese Frosting
- 1 cup sweetened coconut flakes
- 1 8 ounce box cream cheese softened
- ½ cup unsalted butter softened
- 3½-4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.
- Whisk together the flour, sugar, baking soda, and salt. Add the beaten eggs, vegetable oil, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract, and 3/4 cup chopped pecans. Mix just until combined and pour into the prepared baking pan.
- Bake for 45-50 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 350 degrees. Spread sweetened coconut in a thin layer on a baking sheet. Bake for 8-10 minutes or until lightly browned; flipping halfway. Let the coconut cool.
- Using a stand mixer or hand mixer, beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy. Add the powdered sugar 1 cup at a time, scraping down the sides. Spread over the completely cooled cake. Sprinkle the top with toasted coconut and remaining pecans.
Notes
- Take enough time to measure your ingredients properly. Spoon your flour into the measuring cup and level it off with a table knife.
- The cake batter is best mixed by hand so as not to over-mix it.
- Prepare ahead of time and soften the cream cheese and butter. Softened cream cheese and butter always mix better together.
- Make sure the cake is completely cooled before frosting.
Nutrition
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Angelina
This pineapple cake recipe was amazing, the perfect dessert! I can’t wait to make it again…YUM!!!