pineapple cake with cream cheese frosting

Name: Pineapple Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 55 min
Yield: 24
Cuisine: Southern
Ingredients: 2 cup(s) all purpose flour; 1 1/2 cup(s) sugar; 2 teaspoon(s) baking soda; 2 large eggs beaten; 3 (8 ounce) cans crushed pineapple with juice (reserve 3 tablespoons juice); 1 teaspoon(s) vanilla extract; 1 cup(s) chopped pecans; 1 cup(s) sweetened coconut flakes; 1 (8 ounce) box cream cheese softened; 1/2 cup(s) butter softened; 2 cup(s) powdered sugar

83 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on May 17, 2019

Pineapple Cake with Cream Cheese Frosting is a pineapple lovers dream come true. This moist delectable cake has an easy cream cheese frosting that has been flavored with pineapple juice and topped with toasted coconut. It screams summer in every bite and is perfect for graduations, pool parties, patio shindigs and baby showers.

Rate

prep time 15 Min

cook time 55 Min

method Bake

yield 24 serving(s)

Ingredients

2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
2 large eggs beaten
3 (8 ounce) cans crushed pineapple with juice (reserve 3 tablespoons juice)
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup sweetened coconut flakes
1 (8 ounce) box cream cheese softened
1/2 cup butter softened
2 cups powdered sugar

How To Make pineapple cake with cream cheese frosting

Step 1

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

Step 2

Whisk together the flour, sugar and baking soda. Add the beaten eggs, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract and pecans. Mix just until combined and pour into the baking pan. Bake for 35-40 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 3

Preheat oven to 325 degrees. Spread sweetened coconut in a thin layer on baking sheet. Bake 8-10 minutes or until lightly browned; flipping halfway.
Step 4

Using a mixer beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy. Add the powdered sugar 1/2 cup at a time; scraping down the sides. Spread over the completely cooled cake. Sprinkle the top with toasted coconut.
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