Pineapple Cake with Cream Cheese Frosting


Pineapple Cake

2 cups all-purpose flour

1 1/2 cups granulated sugar

2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs beaten

1/2 cup vegetable oil

3 8-ounce cans crushed pineapple with juice (reserve 3 tablespoons juice)

1 teaspoon vanilla extract

1 cup chopped pecans

Pineapple Cream Cheese Frosting

1 cup sweetened coconut flakes

1 8 ounce box cream cheese softened

1/2 cup unsalted butter softened

3 1/2 -4 cups powdered sugar



Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.

Whisk together the flour, sugar, baking soda, and salt. Add the beaten eggs, vegetable oil, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract, and 3/4 cup chopped pecans. Mix just until combined and pour into the prepared baking pan.

Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake to fully cool for several hours before icing.

Preheat oven to 350 degrees. Spread sweetened coconut in a thin layer on a baking sheet. Bake for 8-10 minutes or until lightly browned; flipping halfway. Let the coconut cool.

Using a stand mixer or hand mixer, beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy. Add the powdered sugar 1 cup at a time, scraping down the sides. Spread over the completely cooled cake. Sprinkle the top with toasted coconut and remaining pecans.


Take enough time to measure your ingredients properly. Spoon your flour into the measuring cup and level it off with a table knife.

The cake batter is best mixed by hand so as not to over-mix it.

Prepare ahead of time and soften the cream cheese and butter. Softened cream cheese and butter always mix better together.

Make sure the cake is completely cooled before frosting.


Calories: 463kcal | Carbohydrates: 68g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 251mg | Potassium: 276mg | Fiber: 4g | Sugar: 48g | Vitamin A: 331IU | Vitamin C: 87mg | Ca

lcium: 37mg | Iron: 2mg

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