Pineapple Cake


For the Cake:

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 large eggs
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 (20-ounce) can crushed pineapple with juice

For the Frosting:

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Prepare the Cake Batter:
    • In a large mixing bowl, combine the flour, sugar, eggs, baking soda, and vanilla extract.
    • Add the entire can of crushed pineapple, including the juice.
    • Mix well until all ingredients are thoroughly combined and a smooth batter forms.
  3. Bake the Cake:
    • Pour the batter into the prepared baking pan.
    • Spread it out evenly.
    • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    • Remove the cake from the oven and let it cool completely in the pan on a wire rack.
  4. Prepare the Frosting:
    • In a medium mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
    • Gradually add the confectioners’ sugar, one cup at a time, beating well after each addition until smooth and fluffy.
    • Stir in the vanilla extract until well combined.
    • If using, fold in the chopped pecans.
  5. Frost the Cake:
    • Once the cake is completely cool, spread the frosting evenly over the top of the cake using a spatula.
    • Ensure that the frosting covers the entire surface of the cake.
  6. Serve:
    • Slice the cake into squares and serve.
    • Store any leftovers in an airtight container in the refrigerator.

Enjoy your delicious Pineapple Cake!

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