pineapple cake

Name: Pineapple Cake
Prep time: 15 min
Cook time: 40 min
Yield: 15
Cuisine: American
Ingredients: ## PINEAPPLE CAKE; 2 cup(s) all-purpose flour; 1 1/2 cup(s) granulated sugar; 2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 2 large eggs, beaten; 1/2 cup(s) vegetable oil; 3 can(s) crushed pineapple with juice (reserve 3 tablespoons juice; 8 oz each); 1 teaspoon(s) vanilla extract; 1 cup(s) chopped pecans; ## PINEAPPLE CREAM CHEESE FROSTING; 1 cup(s) sweetened coconut flakes; 1 package(s) cream cheese, softened (8 oz); 1/2 cup(s) unsalted butter softened; 3 1/2 cup(s) powdered sugar

33 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Aug 1, 2025

This pineapple cake recipe with cream cheese frosting is a pineapple lover’s dream come true, with the flavors of pineapple, coconut, and pecan. This moist, delectable single-layer cake has an easy cream cheese frosting flavored with pineapple juice and topped with toasted coconut and pecans.

Rate

prep time 15 Min

cook time 40 Min

method Bake

yield 15 serving(s)

Ingredients

PINEAPPLE CAKE
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs, beaten
1/2 cup vegetable oil
3 cans crushed pineapple with juice (reserve 3 tablespoons juice; 8 oz each)
1 teaspoon vanilla extract
1 cup chopped pecans
PINEAPPLE CREAM CHEESE FROSTING
1 cup sweetened coconut flakes
1 package cream cheese, softened (8 oz)
1/2 cup unsalted butter softened
3 1/2 cups powdered sugar

How To Make pineapple cake

Step 1

Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish.

Step 2

Whisk together the flour, sugar, baking soda, and salt. Add the beaten eggs, vegetable oil, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract, and 3/4 cup chopped pecans. Mix just until combined and pour into the prepared baking pan.
Step 3

Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake to fully cool for several hours before icing.
Step 4

Preheat oven to 350 degrees F. Spread sweetened coconut in a thin layer on a baking sheet. Bake for 8-10 minutes or until lightly browned, flipping halfway. Let the coconut cool.
Step 5

Using a stand mixer or hand mixer, beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy. Add the powdered sugar 1 cup at a time, scraping down the sides. Spread over the completely cooled cake. Sprinkle the top with toasted coconut and remaining pecans.
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