This Pineapple Cake Recipe with Cream Cheese Frosting is a pineapple lover’s dream come true, with 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.
Delicious and Easy Pineapple Cake
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. Get step-by-step instructions and ingredients list here. You really should have a plan in place for sharing this because it is almost impossible to eat one piece. Not a huge coconut fan? Just omit it, and the cake is still outstanding. Are you 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.
Pineapple Cake Ingredients
- All-purpose flour – or cake flour
- Granulated sugar
- Baking soda
- Salt
- Eggs
- Vegetable oil – or canola oil
- Crushed pineapple – canned works best
- Vanilla extract – the pure stuff
- Pecans – or walnuts
- Coconut flakes – sweetened
- Cream cheese – full fat is best
- Butter – unsalted
- Powdered sugar – also known as confectioner’s sugar
How to Make Pineapple Cake
This is a very easy cake to prepare. Grab a big bowl and 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 3/4 cup pecans. Mix just until combined, and 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. Allow the 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 minutes or until lightly browned. Gently flip the coconut several times to help it brown more evenly. Completely cool the coconut.
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. Spread the top with the completely cooled coconut and the remaining chopped pecans.
Recipe Tips
- 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.
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.
Pineapple Cake with Cream Cheese Frosting
Ingredients
Pineapple Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs beaten
- 1/2 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
- 1/2 cup unsalted butter softened
- 3 1/2 -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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Neely Moldovan
Oh that cake is so darn good! Everyone should try it! I love anything pineapple!
Gervin Khan
Wow! This cake was absolutely delicious and very unique. Great concept and I loved it! Plus the cream cheese frosting takes it over the top.
Ivan Carlo Jose
I’m not particularly fond of eating fresh pineapples but I like them in pies and cakes. I love the sweetness and tang of pineapples in pastries so I know that I will love this cake.
Melanie Edjourian
Oh wow, this brings back memories. I used to love this cake. I’m so glad you posted as I’d love to see what my kids think. I bet they’ll love it too x
Beth Pierce
I am sure that they will!
Alita
This cake was an awesome and incredibly moist and great flavor. I’d definitely make it again.
Beth Pierce
Thanks Alita! So glad that you liked it!
jen schreiner
Loving this recipe. I am a huge coconut fan. The more the better. Thanks for the great recipe!
Bryan
Pineapple, cream cheese frosting, and coconut. I am in love with this recipe already!
Nikki
Love the idea of cream cheese frosting. Smooth and creamy on cake.
Erik
Such fantastic flavor. Big fan of pineapple, so this really hit the spot.
Beth Pierce
Thanks Erik! So glad that you liked it!
Kelly Bolen
This was amazing! So moist and yummy! Thanks for the great recipe!
Erin
This is really hard to resist!! I will definitely make it again soon! So perfect!
Beth Pierce
Thanks Erin! So glad that you enjoyed it!
Sandra
This cake is so perfect!! Definitely a must-make!
Amanda
I love this cake! I love the crunch from the nuts and the cream cheese frosting is the best!
Beth Pierce
Thanks Amanda! So happy that you like it!!
Beti
WOW! This pineapple cake was so delicious! I just love pineapple and this was perfect with the crushed pineapple and cream cheese frosting.
katerina
I LOVE pineapple cake! This looks AMAZING! I can’t wait to try it!
Amanda
Oh my goodness this looks amazing! I love anything pineapple flavored!
Nicole
So delicious!! Should I refrigerate or is it ok kept at room temperature?
Beth Pierce
Thank you. Refrigerate it please because of the cream cheese frosting.