Description

This Moist Pineapple Cake is ultra-soft, loaded with crushed pineapple, and topped with a rich cream cheese icing that melts into every bite. It’s a one-bowl wonder that’s easy to make and always a hit at potlucks, parties, or just a weekday dessert craving!

Ingredients

Scale

1 can (20 oz) crushed pineapple, undrained
1 cup all-purpose flour
1½ cups granulated sugar
2 large eggs
2 teaspoons baking soda

Cream Cheese Icing:

8 oz cream cheese, softened
1 stick (½ cup) unsalted butter, softened
2 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons milk

Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Mix the Cake Batter

In a large bowl, combine crushed pineapple (with juice), flour, sugar, eggs, and baking soda.
Stir until fully incorporated. The batter will be thick and slightly lumpy.

3. Bake the Cake

Pour the batter into the greased baking dish.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 15 minutes before frosting.

4. Make the Cream Cheese Frosting

In a mixing bowl, beat the cream cheese and butter together until creamy.
Add powdered sugar, vanilla extract, and milk. Mix until smooth and fluffy.

5. Frost and Serve

Spread the frosting over the warm (not hot) cake.
Allow to cool completely before slicing and serving.

Notes

For best results, use full-fat cream cheese and real butter in the frosting.
You can double the frosting for an extra-thick layer if you love that rich cream cheese flavor.
This is a no-fail recipe, ideal for beginner bakers or last-minute dessert needs.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American