Moist Pineapple Cake
Soft, fruity, and topped with creamy icing — a tropical dessert that feels both nostalgic and indulgent.
Introduction
There’s something timeless about fruit‑based cakes. They’re moist, flavorful, and often remind us of family gatherings or cozy afternoons. This Moist Pineapple Cake is one of those recipes you’ll want to keep close. It’s simple to make, requires no fancy techniques, and delivers a burst of tropical flavor in every bite.
The secret? Using canned pineapple with its juice. This ensures the cake stays tender and naturally sweet, while the cream cheese frosting adds a luscious, tangy finish. Perfect for potlucks, birthdays, or just a midweek treat, this cake is a crowd‑pleaser that feels special without being complicated.
Ingredients Breakdown
For the Cake
1 can pineapple (undrained) – Provides moisture, sweetness, and tropical flavor.
1 cup all‑purpose flour – The structure of the cake.
1½ cups sugar – Sweetens and balances the tang of pineapple.
2 large eggs – Bind ingredients and add richness.
2 teaspoons baking soda – Helps the cake rise and stay fluffy.
For the Icing
8 oz cream cheese, softened – Creamy, tangy base.
1 stick butter, softened – Adds richness and smooth texture.
2 cups powdered sugar – Sweetens and thickens the frosting.
2 teaspoons vanilla extract – Warm flavor enhancer.
2 tablespoons milk – Adjusts consistency for easy spreading.
Step‑by‑Step Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Grease a 9×13‑inch baking dish.
Step 2: Prepare the Cake Batter
In a mixing bowl, combine undrained pineapple, flour, sugar, eggs, and baking soda. Beat until smooth.
Step 3: Bake the Cake
Pour batter into prepared dish. Bake for 30–35 minutes, until golden brown and a toothpick comes out clean.
Step 4: Cool the Cake
Let cake cool for 15 minutes before frosting.
Step 5: Make the Icing
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Mix until creamy.
Step 6: Frost the Cake
Spread icing over warm cake. Allow to cool completely before serving.
Why This Recipe Works
Pineapple juice keeps the cake moist without extra oil.
Cream cheese frosting balances sweetness with tang.
Simple ingredients make it approachable for any baker.
Baking Tips
Use room temperature eggs for better mixing.
Don’t drain the pineapple — the juice is essential.
Cool cake slightly before frosting to avoid melting.
For extra flavor, add a pinch of cinnamon to the batter.
Variations
Coconut Pineapple Cake: Add shredded coconut to the batter.
Nutty Twist: Sprinkle chopped pecans or walnuts on top.
Tropical Version: Add crushed mango or papaya.
Gluten‑Free: Substitute with a gluten‑free flour blend.
Layer Cake: Bake in round pans and frost between layers.
Serving Ideas
Serve chilled for a refreshing summer dessert.
Pair with coffee or tea for afternoon indulgence.
Garnish with pineapple rings or toasted coconut.
Cut into squares for party platters.
Storage
Room Temperature: Store covered for 1 day.
Refrigerator: Keeps fresh up to 5 days.
Freezer: Freeze unfrosted cake for up to 2 months.
Nutrition (per slice, approx.)
Calories: ~320
Protein: ~4g
Fat: ~14g
Carbs: ~45g
Conclusion
This Moist Pineapple Cake is a tropical delight that’s easy to make and impossible to resist. With its tender crumb, fruity flavor, and creamy frosting, it’s a recipe that feels both comforting and celebratory. Bake it once, and it will quickly become a staple in your kitchen.