As the weather warms up and everyone starts to enjoy the outdoors, having an easy dessert recipe like Pineapple Cake on hand is essential.
This Pineapple Cake with Cream Cheese Icing is a great choice for summer BBQ's, pot lucks, and picnics! EVERYONE loves this pineapple cake recipe!
How do I make a Pineapple Cake?
Pineapple cake could not be any easier to make! You don't need any fancy equipment or cake baking skills to make this pineapple cake recipe! It's a dump and mix sort of deal and it always comes out moist and delicious, despite not having any oil or butter in the ingredients.
That's right! This pineapple cake recipe is made without any oil or butter!
It's sort of crazy, but it works!
That's right! This pineapple cake recipe is made without any oil or butter!
It's sort of crazy, but it works!
Can I frost a cake while it's still warm?
As if the dump and mix part isn't enough to make this pineapple cake your favorite pineapple cake recipe to prepare...the frosting while warm will win you over! Waiting for a cake to cool before frosting can often mean extra planning, but this Pineapple Cake is frosted shortly after removing from the oven while it's still warm.
Pineapple Cake with Walnuts
You can make Pineapple Cake recipe without walnuts, but I highly recommend using them. I think they give the pineapple cake a better texture and helps even out the sweetness of the pineapple cake itself.
What can I make with canned pineapple?
Canned pineapple is great in both sweet and savory dishes! I love cooking and baking with canned pineapple. If you like this pineapple cake recipe, you might want to check out these other recipes below made with canned pineapple too.
Now whose ready for a big piece of pineapple cake?
Yield: 24 servings
Easy Pineapple Cake
Prep time: 20 MinCook time: 39 MinTotal time: 59 Min
This Easy Pineapple Cake is a super easy-to-make cake studded with pineapple and walnuts that uses no oil or butter, but is very moist from the canned pineapple and it's juice. It's frosted with cream cheese icing while warm, making it an easy cake to whip up for any occasion!
Ingredients
For the Pineapple Cake:
- 2 cups all purpose flour
- 1 3/4 cups granulated sugar
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 tsp. pure vanilla extract
- 1 20 oz. can of crushed pineapple in 100% juice (DO NOT DRAIN)
- 2 large eggs
- 1 cup chopped walnuts (reserve about a 1/4 cup for top, if desired)
For Cream Cheese Icing:
- 1/4 cup unsalted butter, softened
- 8 oz. cream cheese, at room temperature (can use reduced fat)
- 1 tsp. pure vanilla extract
- pinch of salt
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Coat a 9" x 13" glass baking dish with cooking spray. Set aside.
- In a large bowl, combine all ingredients for cake with a wooden spoon until just combined . Do not over mix.
- Pour cake batter into prepared pan and bake for 30-40 min. or until cake tester comes out clean.
- While cake is baking, make the icing by combining the butter, cream cheese, vanilla extract and salt with an electric mixer. Gradually add in the powdered sugar, beating until smooth.
- Once the cake has cooled for 10 - 20 minutes, frost it in pan while still warm. Sprinkle with chopped walnuts, if desired.
- I put the cake in the refrigerator at this point and allow it to cool completely before serving.
Nutrition Facts
Calories
226.28Fat (grams)
8.93 gSat. Fat (grams)
3.57 gCarbs (grams)
34.91 gFiber (grams)
0.92 gNet carbs
33.98 gSugar (grams)
25.84 gProtein (grams)
3.07 gSodium (milligrams)
139.24 mgCholesterol (grams)
30.12 mgNutritional Information is an estimate
Copyright © 2018 Renee's Kitchen Adventures
Pin Pineapple Cake to your Pinterest Boards
Renee's Notes: I love this pineapple cake recipe and so does my whole family! It's super moist and super easy to make. I've gotten lots of requests for to bring this pineapple cake recipe to all sorts of occasions. It's an especially good cake recipe for the summer because it's so easy to make! I have substituted fresh pineapple for the canned pineapple in this pineapple cake recipe and it comes out just as nice as with canned pineapple. I just crush it all up in the food processor. I hope you enjoy this pineapple cake as much as my family does! :)
Like what you see? Follow RKA on all these social networks!!
>
your recipe is perfect for potluck and family gatherings
ReplyDeleteYou are so right! Thanks for stopping by!
DeleteThis recipe sounds wonderfully delicious. I will have to try it! Love pineapple.
ReplyDeleteomg!! used chunk pineapple,coconut sugar ,added a cup of shredded coconut, came out great
ReplyDeleteThat sounds wonderful! Thank you for your review!
DeleteDo you think I could add 1/4 to 1/3 cup of melted butter and drain some juice from the pineapple without causing a cake calamity?
ReplyDeleteHi Pam! I've not tried that, but it sounds like it would work. Of course, the nutritional information would differ if you did so. Let me know how it works for you if you give it a try!
DeleteWow! I can't believe how good this is! I just happened to have all the ingredients and just threw it together.
ReplyDeleteI think this is one of the best things I've ever made!👍
I'm so happy you enjoyed this recipe! It's a family favorite here too!
DeleteHi Renee, I must try this recipe today, I have fresh Pineapple that I will use. I will also use pecans instead of walnuts. I can tell by reading this recipe that it will be a keeper.
ReplyDeleteThank you for sharing this recipe.
Hi! I've never used fresh pineapple in this recipe, but I bet it will be outstanding. You will have to let me know how it comes out!
DeleteI tried this cake, tasted good but the texture wasn’t very moist. I followed the recipe exactly the way it said. Do you think I could have added some oil.
ReplyDeleteHi! I'm sorry you had difficulty with the cake. I've never had an issue with it not being moist and would not recommend adding any oil. Perhaps it was baked too long? Maybe for your oven it should have been removed at the lower end of the bake time? Like all cakes/loaves with fruit in it, it will become more moist the next day. Hope this helps!
DeleteDo you think this recipe would work cooked in a sheet pan as a bar? Thanks so much!
ReplyDeleteHi! Thanks for your question. I'm going to answer that I'm not sure that this would work as bars. The cake is pretty moist and actually gets more moist from the fruit the next day. It may fall apart too easy if made to be eaten as bars. The bake time would most likely need to be adjusted as well.
DeleteWondering if you use baking powder instead of soda my cake don’t rise much
DeleteHello! The recipe is correct in calling for baking soda. Is it possible your baking soda was not fresh? Like baking powder, baking soda looses it's ability to levan as it gets old. I've actually used baking powder by accident in the past, and found it didn't make a difference except that the cake itself was a much lighter color.
DeleteMade the recipe and decided to make cupcakes! It made 22 cupcakes and they are terrific! Nice and moist. Came out of the paper cleanly. I baked them for 20 minutes in 350 oven. Sprinkled frosted tops with toasted coconut and chopped pecans. I used pecans instead of walnuts in the recipe.
ReplyDeleteThat is awesome! Thank you so much for sharing your modifications and leaving a review! I'm so happy this recipe worked well for you!
DeleteThis cake is terrific. It's easy and has become a family favorite and we are desert fans so that says a lot! I've made it with both walnuts and pecans and it's delicious either way. Thanks for sharing.
ReplyDeleteHi Donna! I'm so happy your family loves this recipe. I also love the idea of switching up the nuts in it. Thanks so much for your review!
DeleteGreat cake! Reminds me of summer family reunions!! Great with a nice glass of wine!!🍷
ReplyDeleteHi Linda! Thank you so much for your review and I'm so happy you loved this recipe and it brought back memories for you. I agree, it is wonderful with a nice glass of wine!
Delete