This easy crushed pineapple cake is sweet, moist and full of bright pineapple flavor, finished with a rich cream cheese frosting. A single can of crushed pineapple and a few pantry staples are all you need to make this crowd-pleasing pineapple sheet cake for parties, potlucks, or simple weeknight dessert cravings.
6 Ingredients for this Easy Pineapple Cake:
- Eggs
- Sugar
- Flour
- Baking soda and salt
- A can of crushed pineapple (including the juice)
- Optional: chopped nuts for texture
This sheet cake is straightforward and forgiving. Start by beating the eggs and sugar together until pale and slightly increased in volume. You can use a stand mixer or a hand mixer in a large bowl. Add the crushed pineapple (with its juice), then fold in the flour, baking soda and salt just until combined. Avoid overmixing so the cake stays tender. Pour the batter into a prepared 9×13-inch pan — lining the pan with parchment paper makes it easy to lift the cake out after baking. Bake until the top turns a dark golden brown and a toothpick inserted in the center comes out clean.
Easy Cream Cheese Frosting:
- Softened cream cheese
- Softened butter
- Powdered sugar
- Vanilla extract
While the cake cools, make the frosting. Beat together room-temperature cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, starting slowly so the sugar doesn’t puff out, then increase speed and beat until the frosting is creamy and spreadable. Scrape down the bowl a few times to ensure an even texture.
Spread the cream cheese frosting over the completely cooled pineapple sheet cake. Add sprinkles or chopped nuts if desired for extra color and crunch. This cake has a summery personality thanks to the pineapple, but because it uses canned fruit and basic ingredients, it’s just as easy to make any time of year.
Recipe
Crushed Pineapple Cake
Simple crushed pineapple cake topped with a smooth cream cheese frosting. A moist, tender sheet cake that’s easy to make and even easier to enjoy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Pineapple Cake
- 2 eggs (room temperature)
- 2 cups white sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 20 ounces crushed pineapple (including juice)
- 1 cup chopped nuts (optional)
Cream Cheese Frosting
- 8 ounces cream cheese (room temperature)
- 4 tablespoons butter (room temperature; salted or unsalted)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper and spray lightly with baking spray.
- In a stand mixer or large bowl, beat the sugar and eggs for about 1 minute until combined. Add the crushed pineapple, then the flour, baking soda, and salt. Mix until just incorporated; do not overmix.
- Pour the batter into the prepared pan and bake for about 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- While the cake cools, make the frosting: beat cream cheese and butter until smooth. Add vanilla and powdered sugar gradually, mixing until creamy. Scrape down the sides of the bowl as needed.
- Spread the frosting over the cooled cake. Slice and serve.
Notes
Store leftovers covered in the refrigerator for up to 5 days. If you prefer less sweetness, reduce the powdered sugar slightly in the frosting or add a squeeze of lemon juice to brighten the flavor.
Nutrition
- Serving Size: 1/12 of cake
- Calories: 465
- Sugar: 55.6 g
- Sodium: 379.7 mg
- Fat: 17.9 g
- Carbohydrates: 73.3 g
- Fiber: 1.6 g
- Protein: 5.3 g
- Cholesterol: 60.3 mg