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Classic American-Style Pineapple Cake

pineapple cake recipe
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A moist, fluffy cake packed with crushed pineapple and topped with creamy pineapple-infused frosting. Perfect for birthdays, tea-time treats, or any occasion!

Ingredients

Scale

For the Cake:

  • 2 ½ cups (315g) all-purpose flour – Provides structure and stability.
  • 1 ½ teaspoons baking powder – Helps the cake rise and stay fluffy.
  • ½ teaspoon baking soda – Reacts with the acidity in the pineapple to create lightness.
  • ½ teaspoon salt – Enhances flavor and balances sweetness.
  • 1 cup (200g) granulated sugar – Adds sweetness and helps with tenderness.
  • ½ cup (100g) brown sugar – Adds moisture and a slight caramel-like depth.
  • ½ cup (115g) unsalted butter, softened – Provides richness and structure.
  • ½ cup (120ml) vegetable oil – Ensures a moist and tender crumb.
  • 3 large eggs – Adds structure and contributes to a light texture.
  • 1 teaspoon vanilla extract – Enhances overall flavor.
  • 1 cup (240ml) buttermilk – Keeps the cake tender and balances sweetness.
  • 1 can (20 oz / 565g) crushed pineapple, drained (reserve ¼ cup of juice for frosting) – Adds natural pineapple flavor and moisture.

For the Pineapple-Infused Frosting:

  • 8 oz (225g) cream cheese, softened – Creates a creamy, tangy base.
  • ½ cup (115g) unsalted butter, softened – Adds smoothness and richness.
  • 3 cups (360g) powdered sugar – Sweetens and thickens the frosting.
  • ¼ cup (60ml) reserved pineapple juice – Adds pineapple flavor and a slight tang.
  • 1 teaspoon vanilla extract – Complements the pineapple’s natural sweetness.

Optional Garnishes:

  • Toasted coconut flakes – Adds crunch and tropical flair.
  • Pineapple slices or chunks – For decoration and extra fruitiness.
  • Maraschino cherries – A classic topping for a pop of color.

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan or two 9-inch (23 cm) round cake pans.
  2. Whisk together dry ingredients – In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the butter, sugars, and oil – In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Mix in the oil for added moisture.
  4. Add the eggs and vanilla – Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract.
  5. Alternate adding buttermilk and dry ingredients – Mix in half of the dry ingredients, followed by half of the buttermilk. Repeat, mixing just until combined.
  6. Fold in the crushed pineapple – Gently fold in the drained crushed pineapple to ensure an even distribution of fruit without overmixing.

Step 2: Bake the Cake

  1. Pour the batter into the prepared pan(s) – Smooth out the top with a spatula.
  2. Bake for 30–35 minutes – Check for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
  3. Cool completely – Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Ensure it is completely cool before frosting.

Step 3: Make the Pineapple-Infused Frosting

  1. Beat the cream cheese and butter – In a large bowl, beat the softened cream cheese and butter together until smooth.
  2. Add the powdered sugar gradually – Mix in the powdered sugar 1 cup at a time until fully incorporated.
  3. Pour in the pineapple juice and vanilla extract – Beat until the frosting is creamy and spreadable. If it’s too thick, add a teaspoon of additional pineapple juice.

Step 4: Assemble and Garnish

  1. Frost the cooled cake – Spread the pineapple-infused frosting evenly over the cake.
  2. Add toppings (optional) – Sprinkle with toasted coconut flakes, arrange pineapple slices, or add maraschino cherries for extra decoration.
  3. Chill before serving – Refrigerate the cake for at least 30 minutes to allow the flavors to meld together.

Nutrition

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Find it online: https://tasteandrecipes.com/pineapple-cake-recipe/