Moist Tropical Pineapple Cake

This tropical pineapple cake brings the sunshine to your table any day of the year. The moist, fruity cake topped with creamy frosting creates the perfect balance of sweetness that makes this dessert irresistible for any occasion.

I first made this cake for my daughter's birthday during a particularly gloomy winter. The bright pineapple flavor instantly transported us to a tropical paradise, and it's been our mood-lifting dessert ever since.

Ingredients

• All purpose flour provides the perfect structure for this moist cake
• Sugar balances the natural acidity of the pineapple
• Eggs bind everything together while adding richness
• Baking soda reacts with the pineapple acid to create the perfect rise
• Vanilla extract enhances the tropical flavor profile
• Salt balances the sweetness and enhances all flavors
• Crushed pineapple in juice adds moisture and the star flavor
• Chopped nuts add a delightful crunch and textural contrast
• Unsalted butter creates a luscious frosting base
• Cream cheese gives the frosting that perfect tangy richness
• Confectioners' sugar sweetens the frosting without graininess
• Coconut flakes add tropical flair and visual appeal

How To Make Pineapple Cake

Prepare the oven

Set your oven to 350°F and generously grease your baking dish. I find that a light coating of cooking spray works perfectly, but butter also creates a nice flavor on the edges.

Mix the batter

Combine all the cake ingredients in one bowl. This is what makes this recipe so wonderfully simple. The pineapple juice provides all the moisture you need, eliminating the need for additional liquid. Stir until just combined to avoid a tough cake.

Bake to perfection

Pour the batter into your prepared pan, smoothing the top with a spatula. The cake will need about 35 to 40 minutes in the oven. Look for that gorgeous golden color and test with a toothpick in the center. When it comes out clean, your cake is ready.

Create the frosting

Beat the softened butter and cream cheese until completely smooth and fluffy. This is important for a lump free frosting. Add vanilla and gradually incorporate the confectioners' sugar until you achieve that perfect spreadable consistency.

Frost while warm

The magic happens when you spread the frosting on the slightly warm cake. This allows some of the frosting to melt slightly into the top of the cake, creating an amazing flavor fusion. Then sprinkle with your optional toppings for the perfect finish.

The crushed pineapple is truly the star of this recipe. I always keep a few cans in my pantry for when the baking mood strikes. My grandmother used to make this cake for Sunday dinners, and the moment I smell it baking, I'm instantly transported back to her sunny kitchen filled with family and laughter.

Storage Solutions

This pineapple cake stays wonderfully moist when stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The cake actually improves after sitting for a day as the flavors continue to develop. If you want to freeze it, I recommend doing so without the frosting. Wrap it tightly in plastic wrap and then foil for up to 3 months. Thaw completely at room temperature before frosting.

Perfect Pairings

This tropical delight pairs beautifully with a scoop of vanilla ice cream for dessert, but don't overlook it as a brunch option. The tanginess of the pineapple and cream cheese makes it less sweet than traditional cakes, creating a perfect companion to a cup of coffee or tea. For a truly indulgent experience, try warming a slice slightly and adding a drizzle of caramel sauce.

Ingredient Swaps

The beauty of this cake lies in its flexibility. No pineapple? Try using crushed peaches or mandarin oranges instead. Allergic to tree nuts? Sunflower seeds make an excellent crunchy alternative. For a lighter version, you can reduce the sugar by up to 1/4 cup without significantly affecting the texture. The frosting is also adaptable. Mascarpone cheese creates an even richer topping, while a simple glaze made from confectioners' sugar and pineapple juice offers a lighter finish.

Recipe FAQs

→ Can I use fresh pineapple instead of canned?

While canned crushed pineapple is recommended for consistent moisture and sweetness, you can substitute fresh pineapple. Process about 2 cups of fresh pineapple in a food processor until crushed, and add 3-4 tablespoons of pineapple juice to compensate for the missing liquid from the can.

→ How should I store this cake?

Because of the cream cheese frosting, this cake should be refrigerated in an airtight container. It will stay fresh for up to 5 days. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.

→ Can I make this cake ahead of time?

Yes! This cake actually improves with time as the flavors meld. You can bake it 1-2 days before serving. Add the frosting either right after baking as directed or wait until the day you plan to serve it.

→ Is there a dairy-free alternative for the frosting?

For a dairy-free version, substitute the butter and cream cheese with plant-based alternatives. Many grocery stores now carry dairy-free cream cheese that works well in frosting. You may need to adjust the confectioners' sugar to achieve the desired consistency.

→ What nuts work best in this cake?

Walnuts or pecans are traditional choices that complement the pineapple flavor wonderfully. Macadamia nuts also work well for a more tropical flavor profile. Toast the nuts lightly before adding them to enhance their flavor.

→ Can this be made as cupcakes instead of a sheet cake?

Absolutely! Pour the batter into lined muffin tins, filling each about 2/3 full. Reduce the baking time to approximately 18-22 minutes, or until a toothpick inserted comes out clean. This recipe should yield about 24 cupcakes.