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Moist Pineapple Cake with Cream Cheese Frosting
Caroline

Moist Pineapple Cake with Cream Cheese Frosting

A super moist, old-fashioned pineapple cake topped with a creamy, tangy cream cheese frosting. Simple ingredients and one bowl mixing make it an easy, crowd-pleasing dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (20 oz) crushed pineapple, undrained
  • 1 cup all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 tsp baking soda
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 tbsp milk

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • Electric mixer or hand whisk
  • measuring cups and spoons
  • Rubber spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, combine crushed pineapple (with juice), flour, sugar, eggs, and baking soda. Beat until smooth.
  3. Pour batter into prepared dish and bake 30–35 minutes, or until a toothpick comes out clean.
  4. Let the cake cool in the pan for about 15 minutes before frosting.
  5. In a medium bowl, beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and milk. Beat until smooth and fluffy.
  6. Spread frosting over the warm cake to create a delicious glaze effect.
  7. Allow the cake to cool completely before slicing. Serve chilled or at room temperature.

Notes

Always use pineapple with juice — this cake depends on the liquid for texture. If your frosting is too thick, add another tablespoon of milk. For a lighter version, reduce the sugar in the cake to 1 cup.