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Pineapple Cake

This Crushed Pineapple Cake is my grandma’s vintage recipe. It’s an easy one-bowl cake recipe that’s quick and easy to make.
Course Dessert
Cuisine American
Keyword cake, pineapple
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 45 minutes
Total Time 1 hour 35 minutes
Servings 12 people
Calories 473kcal
Author Jillian Wade
Cost $9.15

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • whisk
  • rubber scraper
  • wire rack
  • handheld mixer

Ingredients

FOR THE PINEAPPLE CAKE:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 20 oz can crushed pineapple do not drain
  • ¾ cup chopped pecans

CREAM CHEESE FROSTING:

  • 8 oz package cream cheese softened
  • 8 Tablespoons butter or margarine softened
  • 1 ¾ cup powdered sugar
  • 1 teaspoon vanilla extract

FOR GARNISH: (both optional)

  • 2 Tablespoons chopped pecans toasted
  • Drained pineapple chunks
US Customary - Metric

Instructions

PREP OVEN AND PAN:

  • Move oven rack to the middle position and preheat the oven to 350 degrees F.
  • Grease a 9x13-inch pan with nonstick cooking spray. Set aside.

MIX CAKE:

  • In a large bowl, whisk together flour, baking soda, salt, and sugar.
  • Add in eggs, vanilla, and crushed pineapple.
  • Use a rubber scraper to stir until combined.
  • Fold in chopped pecans.

BAKE AND COOL CAKE:

  • Pour the batter into the prepared pan and smooth it into an even layer.
  • Bake for 30-40 minutes, or until a toothpick inserted comes out clean.
  • Move cake to a wire rack to cool completely, about 45 minutes.

MAKE CREAM CHEESE FROSTING:

  • Add cream cheese and butter or margarine to a medium bowl. Use a handheld mixer and beat on medium-high speed until fluffy, about 1-2 minutes.
  • Add powdered sugar and vanilla and beat until combined and smooth, about 1-2 more minutes.

ICE AND GARNISH CAKE:

  • Use a rubber scraper or an offset spatula to ice the cake.
  • Garnish with chopped pecans and drained pineapple chunks (both optional).

SERVE:

  • Slice and serve or chill until ready to serve.

Video

Notes

SERVE: Slice and serve or chill the cake until you're ready to serve it.
STORE: Cover and chill the cake for 5-6 days. Let the cake sit at room temperature for 15-20 minutes before serving. 
FREEZE: The frosting of this crushed pineapple cake does not freeze well, so if you'd like to freeze the cake, freeze it without the frosting. To do so, cover the cake with two layers of plastic wrap and foil. Freeze for 6-9 months. 
DEFROST: Defrost at room temperature for 3-4 hours before frosting and serving. 

Nutrition

Serving: 1slice | Calories: 473kcal | Carbohydrates: 68g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 319mg | Potassium: 155mg | Fiber: 2g | Sugar: 50g | Vitamin A: 555IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg