Pineapple Cake – seriously moist, homemade pineapple cake made from scratch with pineapple juice and bits and a kiss of lemon. So easy to make and you’ll love it with or without the vanilla frosting.

  • Course: Dessert
  • Cuisine: American
  • Calories269 kcal

Ingredients of Pineapple Cake

  • ounce unsalted butter
  • cups granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg
  • 1 tablespoon lemon zest
  • teaspoon vanilla
  • 1 teaspoon vanilla extract
  • 20 ounce crushed pineapple


  • ounce unsalted butter, softened
  • 8 ounce cream cheese softened
  • 4-6 cups powdered (icing)sugar
  • 1 teaspoon vanilla extract

Instructions of Pineapple Cake

  1. Preheat the oven to 160 ° C / 325 ° F. Spray a 13 x 9 inch dish with a non-stick coating and set aside. Sift the crushed pineapple out of the juice and set aside the juice (you should have just over 3/4 cup drained).
  2. Using a hand blender, mix the butter and sugar mixture until it is fluffy and begins to appear white, about 3 to 5 minutes.
  3. Stir in eggs, one at a time, beating the mixture well and adding a tablespoon of flour with the last egg to prevent the dough from curdling.
  4. Add the flour, baking soda, nutmeg, lemon zest and vanilla extract to the dough, until completely absorbed by the mixture. You can add pineapple juice. Stir in the crushed pineapple. Mix well until everything is completely combined.
  5. Add more pineapple juice (I usually use about 1/2 cup or less), scrape the sides of the mixing bowl.
  6. Pour the dough into the prepared baking dish and spread in an even layer.
  7. Bake at 325 ° C until a tester inserted in the center comes out clean, 30 to 35 minutes. Remove from oven and allow to cool completely before freezing.

Cream Cheese Frosting

  1. Whisk cream cheese, butter and vanilla until creamy. You may use a mixer.

  2. Gradually sieve in powdered sugar, mix as you go along until smooth.

  3. Frost cake , top with fresh pineapple.