This Easy Pineapple Cake comes together in a flash with simple ingredients. This One Bowl recipe is perfect for an easy and fresh dessert made with simple ingredients and topped with pineapple cream cheese frosting.
A super moist and delicious cake. Simple and fresh ingredients with a cream cheese frosting. All baked up in your favorite 9 x 13 pan. This cake is perfect for picnics, BBQ’s and family gatherings.
Ingredients for Pineapple Cake –
- flour
- sugar
- butter
- baking soda
- canned crushed pineapple
- Frosting – cream cheese, butter, confectioners sugar and bit more crushed pineapple
How we made this easy cake –
Remove 1/4 cup of the crushed pineapple and set aside to add to the frosting later.
Cream the sugar and butter together and add the remaining ingredients. Thats it! Pour into a 9 x 13 pan.
Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Cool completely before frosting.
The secret to this cake is it’s simplicity. The crushed pineapple keeps this scratch cake incredibly moist. No box of cake mix required!
How to make Pineapple Frosting –
Cream the butter and cream cheese together. Slowly incorporate the confectioners sugar. Add the reserved pineapple and beat until creamy.
TIP – no time to make frosting? Buy a can of cream cheese frosting and add the reserved pineapple!
Tips to make Pineapple Cake –
- If you don’t have crushed pineapple you can use whole or tidbits and crush them in a food processor or blender.
- Don’t forget to reserve a 1/4 cup pineapple for the frosting.
- No time to make frosting? Simply purchase already made cream cheese frosting and add the reserved crushed pineapple.
- Store at room temperature or refrigerate for up to 3 days. Freeze unfrosted cake for up to 3 months.
More easy and delicious cake recipes –
- Strawberry Cake – easy and snack size.
- Cinnamon Roll Cake – our go too when our cupboards are bare.
- Key Lime Cake – regular limes substitute easily for the key lime.
LET’S EAT!
Kathi and Rachel
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Pineapple Cake
Equipment
- 1 9 x 13 baking pan
Ingredients
- 6 tablespoons butter room temperature
- 1 1/2 cups white sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 20 ounce crushed pineapple undrained
Pineapple Frosting
- 1 8 ounce package cream cheese
- 1/2 cup butter room temperature
- 1/4 cup crushed pineapple
- 1 1/2 cup confectioners sugar
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with non stick cooking spray.
- In a large bowl cream together the butter and sugar with an electric mixer.
- Remove 1/4 cup of the undrained crushed pineapple and set aside to use in the frosting.
- Add flour, baking soda, salt and remaining crushed pineapple to butter and sugar mixture . Beat until just combined. Pour into prepared baking dish. Bake for 20-25 minutes until slightly brown around the edge and and a toothpick inserted in the center comes out clean. Cool Completely before frosting.
Pineapple Frosting
- Add cream cheese, butter and reserved crushed pineapple in a mixing bowl. Beat until smooth. About 1 minutes.
- Add confectioners sugar and beat until light and fluffy. About 2 minutes.
- Spread on cooled cake.
- Store in refrigerator for up to 3 days. Unfrosted cake can be frozen for up to 3 months.
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