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Juicy Pineapple Cake

This Juicy Pineapple Cake is a moist and flavorful dessert that combines the sweetness of pineapples with a tender cake base. Topped with creamy frosting and garnished with pineapple slices, it’s a perfect treat for celebrations or a delightful afternoon snack.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 wire cooling rack
  • 1 parchment paper

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened 1 ½ sticks
  • 4 large eggs
  • 1 cup crushed pineapple, drained Make sure the crushed pineapple is well-drained to avoid a soggy cake.
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar for frosting
  • 4 tablespoons cream cheese, softened for frosting
  • 3 tablespoons milk for frosting
  • as needed slices additional pineapple slices for decoration

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans or line the bottoms with parchment paper.
  • In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  • In another bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Then mix in the drained crushed pineapple and vanilla extract.
  • Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix.
  • Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire cooling rack to cool completely.
  • For the frosting, beat the softened cream cheese and powdered sugar together until smooth. Gradually add the milk until the frosting reaches your desired consistency.
  • Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake.
  • Decorate the top with additional pineapple slices as desired.

Notes

For extra flavor, you can add a teaspoon of coconut extract to the batter.
Make sure the crushed pineapple is well-drained to avoid a soggy cake.
This cake can be stored in the refrigerator for up to 3 days, and it tastes even better the next day as the flavors meld!