Here’s a moist, sweet, and tropical Pineapple Cake recipe — perfect for a dessert or special occasion.
🍍 Pineapple Cake
🛒 Ingredients (9×13-inch pan, serves 12–16)
Cake
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 can (8 oz / 227 g) crushed pineapple, drained
Frosting (Cream Cheese)
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) butter, softened
- 2–3 cups powdered sugar (adjust sweetness)
- 1 tsp vanilla extract
- Optional: ½ cup chopped pineapple or toasted coconut for topping
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan.
2️⃣ Make the Cake Batter
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla.
- Fold in flour mixture alternately with drained pineapple until just combined.
3️⃣ Bake
- Pour batter into prepared pan.
- Bake 35–40 minutes until a toothpick comes out clean.
- Let cool completely before frosting.
4️⃣ Make the Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla.
- Spread frosting over cooled cake.
- Optional: sprinkle with chopped pineapple or toasted coconut.
🔥 Tips & Variations
- Extra moist: Add ¼ cup pineapple juice to the batter.
- Coconut twist: Fold in ½ cup shredded coconut into batter or frosting.
- Layer cake: Bake in two 8-inch round pans for a layered version.
- Storage: Refrigerate after frosting; cake stays fresh 3–4 days.
If you want, I can give a “bakery-style” version with a pineapple cream cheese filling and fluffy coconut topping that tastes like it came straight from a tropical café.
