This fluffy, moist pineapple cake is a perfectly sweet and easy to make dessert recipe. Topped with creamy cream cheese frosting, this cake is hard to resist!
Love Pineapple? Try My Pineapple Upside Down Cake recipe too!
Pineapple Cake
Bursting with juicy pineapple flavor and covered with a sweet cream cheese frosting, this easy dessert is a guaranteed hit for any occasion. Whether you’re hosting a summer barbecue, celebrating a special event, or simply looking to satisfy your sweet tooth, this easy-to-make pineapple sheet cake is the perfect choice.
Why This Recipe Works
- The beauty of this recipe lies in its simplicity. Even if you’re a novice baker, you can effortlessly whip up this delicious pineapple sheet cake quickly with very little prep time.
- The basic ingredients are readily available in most kitchens, and the steps are straightforward, making it an ideal choice for busy families or last-minute party prep.
- This cake recipe is baked in a 9×13 pan which makes the prep less fussy that a layer cake and can easily be made ahead and stored until you’re ready to serve.
Ingredients You Will Need
The full ingredient list with measurements can be found at the bottom of this post in the printable recipe card.
- Vegetable oil or any light colored oil will work. You use oil in this recipe in place of butter for the lighter texture oil gives.
- Granulated sugar
- Eggs. I always use large sized eggs in my baking recipes unless otherwise noted. If you need to modify this for an egg allergy, or just find yourself out of eggs check out my full list of Egg Substitutes for baking!
- Vanilla extract or vanilla bean paste
- Crushed pineapple. You don’t even need to drain the canned pineapple in this cake, as the pineapple juice adds flavor and moisture.
- Dry Ingredients: Baking soda, kosher salt, and all purpose flour
- Walnuts. We love chopped walnuts in this cake because they add great flavor and texture. You can use pecans as well OR completely omit the nuts if you prefer.
How to Make Pineapple Cake
The full instructions for this pineapple cake recipe can be found in the printable recipe card at the bottom of this post.
Mix together the oil, sugar, eggs, vanilla, and pineapple in the large bowl of your stand mixer until smooth, making sure to scrape the sides of the bowl as necessary. Next add in the dry ingredients in to the wet mixture, mixing only until just combined. Then stir in the walnuts.
Pour the cake batter into a greased 9×13 baking dish and bake it in a 350°F preheated oven for 25 – 30 minutes. The cake should be set and a toothpick inserted into the center will come out clean.
Cream Cheese Frosting
While the pineapple sheet cake itself is a treat and could simply be dusted with powdered sugar or whipped cream and enjoyed, the cream cheese frosting takes it to a whole new level of decadence. The smooth and creamy frosting perfectly complements the tangy pineapple flavors and sweetness of the cake.
To make the cream cheese icing, simply mix the cream cheese, butter, powdered sugar and vanilla on low for 30 seconds until combined in the bowl of your stand mixer. Then turn the speed up to medium beat for 1 minute until creamy, scraping the sides of the bowl as necessary.
Allow the cake the cool completely and then spread the frosting on top. Garnish with more nuts, maraschino cherries or some sweetened flaked or toasted coconut for a tropical twist!
Versatile Pineapple Sheet Cake – Perfect for Any Occasion
This pineapple sheet cake’s versatility makes it a must-have recipe in your repertoire. Whether you’re celebrating a birthday, hosting a potluck, or simply treating yourself, this cake fits the bill for any occasion and can be served in the pan that it was baked. Additionally, this cake can be easily adapted to be gluten-free. Just use a 1:1 gluten free flour, like Cup4Cup, or Bob’s Red Mill 1-to-1.
Can You Make This A Layer Cake?
Yes, absolutely. Use 2 round 8- inch cake pans and bake the cakes for 20 – 25 minutes, or until the centers are set and a toothpick comes out clean.
You can also bake this pineapple cake as cupcakes in a muffin tin. Bake for 18 – 20 minutes.
How To Store
Since this cake is topped with cream cheese frosting I recommend storing it airtight in the refrigerator for up to 5 days. Freeze this cake in an airtight freezer-safe container for up to 30 days for best freshness. Thaw in the refrigerator.
More Recipes With Pineapple
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Pineapple Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Cake
- Method: Oven
- Cuisine: Dessert
Description
This fluffy, moist pineapple cake is a perfectly sweet and easy to make dessert recipe. Topped with creamy cream cheese frosting, this cake is hard to resist!
Ingredients
Cake:
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, undrained
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/4 cups all purpose flour
- 1 cup chopped walnuts
Cream Cheese Icing:
- 1(8 ounce) package cream cheese, room temperature
- 1/2 cup butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional garnish – 1/2 cup chopped walnuts
Instructions
- Cake: Preheat the oven to 350°F. Coat a 9×13 inch pan with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix together the oil, sugar, eggs, vanilla, and pineapple on low speed until combined. Add in the baking soda, salt and flour and stir together until smooth. Stir in the walnuts large bowl, combine cake ingredients; beat until smooth.
- Pour the cake batter into the prepared pan and bake for 25 – 30 minutes, until the center is set and a toothpick inserted comes out with only a few moist crumbs.
- Cool the cake in the pan completely.
- Icing: In the clean bowl of your stand mixer fitted with the paddle attachment mix together the cream cheese, butter, powdered sugar and vanilla on low for 30 seconds until combined. Turn the mixer up to medium speed and beat for 1 minute until creamy, scraping the sides of the bowl as necessary.
- Spread the frosting on top of the cooled cake and garnish with nuts if desired.
Notes
Store airtight in the refrigerator for up to 5 days.
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This recipe sounds great, however…we have nut allergies in our family. Could you suggest a substitute for the walnuts? Having not tried the cake, I’m not sure what other flavors might complement the pineapple. Would an equal amount of coconut work? Thanks.