Name: Moist Pineapple Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 can (20 oz) crushed pineapple with juice; 2 large eggs; 2 teaspoons baking soda; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract

Moist Pineapple Cake is the sunshine of desserts—dense, soft, and bursting with tropical flavor. This cake is an old-fashioned favorite for good reason: it’s simple to make, uses basic pantry staples, and the pineapple does all the magic when it comes to texture and moisture. One bite of this cake and you’ll understand why it often becomes the centerpiece of potlucks, family dinners, and Sunday brunches.

The best part? It doesn’t rely on butter or oil for moisture. The crushed pineapple, juice and all, creates an incredibly tender crumb. Top it off with a velvety cream cheese frosting and you have a foolproof dessert that works for both casual gatherings and special celebrations.

Preparation Phase & Tools to Use

Before diving into the baking process, having the right tools on hand makes everything go smoothly:

Mixing Bowls: You’ll need at least two—one for the dry ingredients and one for the wet. Having separate bowls helps ensure even mixing without overworking the batter.
Whisk or Electric Mixer: A sturdy whisk works fine, but an electric mixer speeds things up and creates a smoother batter and frosting.
Rubber Spatula: Ideal for folding in the pineapple and scraping down the bowl to avoid waste.

9×13 Inch Baking Pan: This size ensures the cake bakes evenly and rises just right.
Cooling Rack: Letting the cake cool fully on a rack prevents it from getting soggy at the bottom.
Offset Spatula or Butter Knife: Perfect for spreading that luscious cream cheese frosting evenly across the top.

Equipping your kitchen with these essentials helps you bake like a pro and ensures your Moist Pineapple Cake turns out with a dreamy texture every time.

Ingredients for the Moist Pineapple Cake

All-Purpose Flour: Acts as the base structure, holding the cake together while allowing it to remain soft.
Granulated Sugar: Not just for sweetness—it helps lock in moisture.

Crushed Pineapple (with juice): The key ingredient! Provides the cake with incredible moisture, tangy sweetness, and tropical flavor.
Eggs: Give the cake stability and help bind the ingredients together.
Baking Soda: Reacts with the pineapple’s acidity for a perfect rise.

Vanilla Extract: Enhances the flavor and rounds out the sweetness.
Salt: Balances the sweetness and enhances the depth of flavors.

For the Cream Cheese Frosting:

Cream Cheese: Gives the frosting its signature tangy richness.
Unsalted Butter: Adds silkiness and helps the frosting whip up light and creamy.
Powdered Sugar: Sweetens the frosting and provides structure.

Vanilla Extract: Ties the frosting’s flavors together.

How To Make the Moist Pineapple Cake

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, and salt until well blended.

Step 3: Add Wet Ingredients

Add the eggs, crushed pineapple (with juice), and vanilla extract to the dry mixture. Stir gently until just combined. Do not overmix.

Step 4: Pour & Bake

Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Step 5: Cool Completely

Remove from the oven and let it cool in the pan for 15 minutes. Transfer to a wire rack to cool completely before frosting.

Step 6: Make the Frosting

In a bowl, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla. Beat until creamy and spreadable.

Step 7: Frost & Serve

Once the cake is cool, spread the frosting evenly over the top. Slice, serve, and enjoy every moist, pineapple-packed bite!

Best Way to Serve and Store Moist Pineapple Cake

Serve this cake chilled or at room temperature, depending on your preference. The pineapple flavor becomes more vibrant when the cake is cold, while room temperature gives the frosting a soft, luscious texture.

Pair each slice with a cup of hot tea, coffee, or a cold glass of milk. It’s an easy dessert to dress up with fresh pineapple slices or a sprinkle of shredded coconut if you’re entertaining.

To store, cover the cake tightly with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 5 days. If you want to freeze it, skip the frosting, wrap the cake tightly in foil, and freeze for up to 2 months. Frost after thawing for best texture.

Frequently Asked Questions

What kind of pineapple should I use?

Use crushed pineapple in 100% juice, not syrup. It keeps the cake moist without making it overly sweet.

Can I substitute fresh pineapple for canned?

You can, but be sure to finely chop it and include any juice released during chopping to maintain the cake’s moisture.

Do I need to use a hand mixer for the frosting?

While a hand mixer makes the process faster, you can definitely use a whisk and some arm power! Just make sure the butter and cream cheese are softened.

Can I make this cake ahead of time?

Absolutely! Bake the cake a day before and store it covered in the fridge. Add the frosting just before serving for a fresh look and taste.

Can I add nuts or coconut?

Yes, chopped pecans or walnuts and shredded coconut make wonderful additions for texture and flavor. Stir them into the batter or sprinkle on top of the frosting.

Want More Cake Ideas with a Tropical Twist?

If this Moist Pineapple Cake brightened your day, here are a few other fruity and irresistible bakes you’ll love:

Pineapple Coconut Dream Cake for a creamy, coconut-laced tropical treat.

Strawberry Crunch Pound Cake if you crave fruity decadence with a nostalgic crunch.
Lemon Blueberry Loaf to mix tart and sweet in every bite.
Easy Texas Turtle Sheet Cake when you’re in the mood for chocolate with caramel and pecans.

2-Ingredient Pineapple Cake for an even simpler take on tropical cake magic.

For more daily dessert inspiration, check out my Pinterest where I share everything I bake: Life With Olivia on Pinterest

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you make it with extra pineapple or toss in some coconut? Maybe you added chopped pecans?

I love seeing how everyone personalizes their bakes. If you have any questions, ask away—let’s keep the sweet ideas flowing!

Moist Pineapple Cake Recipe

Author: Olivia McKenney

Total Time: 45 minutes
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

This Moist Pineapple Cake is a tropical delight with every forkful—ultra-soft, incredibly moist, and made with crushed pineapple for a natural sweetness and rich texture. Finished with a creamy, tangy cream cheese frosting, it’s the perfect dessert for any occasion—from casual gatherings to elegant brunch tables.

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.

2. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.

3. Add eggs, crushed pineapple (with juice), and vanilla extract. Stir until just combined—do not overmix.

4. Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

5. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

6. While the cake cools, prepare the frosting: beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Mix until fluffy and spreadable.

7. Once the cake is fully cooled, spread frosting evenly over the top. Slice and serve.