Moist Pineapple Cake

This moist pineapple cake is the kind of dessert that basically makes itself and still tastes like you fussed. It’s super soft, loaded with juicy pineapple in every bite, and topped with a rich cream cheese icing that melts slightly into the warm cake. You don’t need a mixer full of complicated steps or fancy ingredients—just pantry basics and one bowl. It’s perfect for potlucks, family gatherings, or an easy Sunday dessert. Serve it straight from the pan and be ready for people to ask you for the recipe.

Ingredients

• 1 can pineapple, undrained
• 1 cup all-purpose flour
• 1 ½ cups sugar
• 2 large eggs
• 2 teaspoons baking soda

For the icing:

• 8 oz cream cheese, softened
• 1 stick butter, softened
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons milk

Directions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. In a mixing bowl, beat together the pineapple (with juice), flour, sugar, eggs, and baking soda until well combined and a smooth batter forms.
3. Pour the batter into the greased baking dish and spread it into an even layer.
4. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
5. Let the cake cool in the pan for about 15 minutes.
6. While the cake is cooling slightly, mix together the cream cheese, butter, powdered sugar, vanilla extract, and milk in a bowl until smooth and creamy.
7. Spread the icing over the warm cake, then let it cool completely before slicing and serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 12

Tips

Use softened cream cheese and butter for the icing so it blends ultra-smooth—if there are any lumps, keep beating until the mixture is silky before spreading on the cake.

Let the cake cool just a bit before frosting so the icing melts slightly into the top but doesn’t completely slide off; store covered in the refrigerator and enjoy within 3–4 days.

FAQ

Can I use crushed pineapple instead of chunks?
Yes, crushed pineapple works perfectly and actually gives the cake an even more even “pineapple in every bite” texture.

Do I need to drain the pineapple?
No—keep all the juice. It’s what makes the cake super moist and flavorful.

Can I make this cake ahead of time?
Definitely. You can bake and frost it a day ahead, then keep it covered in the fridge. It’s great chilled or brought back to room temperature.

Can I use a different frosting?
If you prefer, you can use a simple vanilla glaze or even whipped topping, but the cream cheese icing really pairs beautifully with the pineapple.

Can I freeze leftovers?
Yes, you can freeze slices well wrapped. Thaw in the fridge, then bring to room temp before serving for the best texture.