If there’s one thing I never get tired of, it’s an easy dessert that tastes like it took way more effort than it actually did to make. This pineapple cake fits the bill perfectly. As someone who loves anything pineapple (yes, even on pizza), I was instantly sold. But what really sealed the deal for me was how simple it is. No stand mixer needed — just a bowl and a whisk. The cake feels nostalgic and unfussy, yet totally satisfying at the same time.
Here, crushed pineapple is the star. Brown sugar brings out its natural sweetness in the best way by adding a deeper, almost-caramel like note that really makes the fruit flavor pop. The combination of cream cheese frosting and pineapple is a unique flavor pairing that works together brilliantly. Take it from me — it’s the kind of dessert you accidentally eat straight from the pan.
What Makes Pineapple Cake So Good
This pineapple cake is everything you’d want in an easy, crowd-pleasing dessert (especially if you’re a pineapple-lover like I am!). I love that it’s made with pantry staples, the batter comes together in minutes, and no mixer is required. It bakes up into a soft, tender cake that’s bursting with bright pineapple flavor in every bite. Even better, it’s the perfect make-ahead treat. The texture somehow gets better as it rests, and the cream cheese frosting adds just the right amount of tangy richness. Together, the cream cheese frosting and that delightful pineapple flavor work together to create something that takes minimal effort yet delivers maximum dessert payoff.
How to Make Pineapple Cake
- Make the batter. Whisk together flour, sugars, baking soda, baking powder, and salt in one bowl, and drained crushed pineapple, oil, eggs, and vanilla extract in another bowl. Add the flour mixture to the wet ingredients and fold until combined. Pour into your baking dish.
- Bake the cake. Bake at 350°F until browned and a toothpick inserted into the middle comes out clean. Let cool completely.
- Frost. Beat cream cheese, unsalted butter, powdered sugar, vanilla extract, and kosher salt together in a stand mixer until smooth and fluffy. Spread the frosting over the cake in swoops. Cut into pieces and enjoy!
Tips for Making Pineapple Cake
- No matter how tempting it is, do not freeze it. The cake itself can be baked up to a day in advance and will be just as moist and delightful.
- Try making the frosting ahead of time. You can get ahead by making the frosting up to 3 days ahead of time. And honestly if there’s one thing worth stockpiling in the fridge, it’s frosting.