A scrumptious moist cake with fresh pineapple flavor from crushed pineapple and pineapple juice baked right in. This delectable treat will quickly become one of your family's favorite cake recipes.
Course dessert/cake
Cuisine Southern
Keyword cake with cream cheese frosting, how to make pineapple cake, pineapple cake recipe, pineapple dessert
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Servings 15servings
Calories 463kcal
Author Beth Pierce
Ingredients
Pineapple Cake
2cupsall-purpose flour
1 1/2cupsgranulated sugar
2teaspoonsbaking soda
1/2teaspoonsalt
2large eggs beaten
1/2cupvegetable oil
38-ounce cans crushed pineapple with juice (reserve 3 tablespoons juice)
1teaspoonvanilla extract
1cupchopped pecans
Pineapple Cream Cheese Frosting
1cupsweetened coconut flakes
18 ounce box cream cheese softened
1/2cupunsalted butter softened
3 1/2 -4cupspowdered sugar
Instructions
Preheat oven to 350 degrees. Grease a 9x13-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.