Look, I’m just going to say it. The first time I saw this recipe, I thought it was a typo.
Use the *entire* can of crushed pineapple? The juice, the pulp, everything? Seemed like a one-way ticket to a soggy, sad dessert. But I was curious. And a little bored.
What came out of my oven an hour later wasn’t just cake. It was a miracle. Impossibly moist, tangy, sweet, and topped with this killer cream cheese frosting. It’s the hero of every potluck I take it to.
This isn’t some fancy, high-maintenance dessert. It’s old-school, it’s easy, and it’s about to become the only cake recipe you’ll ever need. Let’s do this.
The Lineup: What You Need
The best part is you probably have most of this stuff already. No weird, one-off ingredients here.
Cake Ingredients
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 2 cups |
| Granulated Sugar | 2 cups |
| Large Eggs | 2 |
| Baking Soda | 2 tsp |
| Crushed Pineapple (undrained!) | 1 can (20 oz) |
| Vanilla Extract | 1 tsp |
| Salt | ½ tsp |
Frosting Ingredients
Don’t you dare use the canned stuff. This part is non-negotiable.
| Ingredient | Amount |
|---|---|
| Cream Cheese (softened) | 1 block (8 oz) |
| Unsalted Butter (softened) | ½ cup (1 stick) |
| Powdered Sugar | 3-4 cups |
| Vanilla Extract | 1 tsp |
| Toasted Coconut/Pecans | Optional, but do it. |
My Secrets to Nailing This Cake
I’ve made this cake more times than I can count. Trust me on these.
Let things warm up. Seriously, leave the eggs, butter, and cream cheese on the counter for an hour. Cold ingredients make for a lumpy, sad frosting. No one wants that.
Don’t drain the pineapple. I know I said it before, but it’s the golden rule. That juice is where the magic happens. It makes the cake ridiculously moist. Just dump the whole can in.
Stop mixing! Once the flour disappears into the batter, put the spatula down. If you overdo it, you’ll get a tough cake. We’re not making rubber tires here.
Toast your toppings. If you’re using pecans or coconut, toast them. It takes five minutes and makes them a million times better. Just watch them like a hawk so they don’t burn.
The Gear You’ll Need
Nothing fancy, I promise. Just your basic baking stuff.
| 9×13 inch pan | The classic sheet cake vessel. |
| Mixing bowls | One big, one medium. |
| Electric mixer | For that dreamy frosting. |
| Spatula & Whisk | The usual suspects. |
The Game Plan: How to Make It
Let’s get our hands dirty. This is the easy part.
Step 1: Crank your oven to 350°F (175°C). Grease and flour a 9×13 inch pan like your life depends on it.
Step 2: In a medium bowl, whisk the flour, sugar, baking soda, and salt. This just gets everyone acquainted.
Step 3: In a bigger bowl, beat the eggs a little, then dump in the entire can of pineapple and the vanilla. Now add the dry stuff to the wet stuff and gently fold until it’s just mixed. Don’t go crazy.
Step 4: Pour the batter into your pan, spread it out, and bake for 35-45 minutes. You’ll know it’s done when a toothpick comes out clean. Start checking at 35 mins.
Step 5: Let the cake cool. Completely. I mean it. If you try to frost a warm cake, you’ll have a sweet, soupy mess on your hands. Be patient.
Step 6: While it’s cooling, make the frosting. Beat the soft butter and cream cheese with a mixer until it’s fluffy. Slowly add the powdered sugar, then the vanilla. Beat it until it’s creamy heaven.
Step 7: Once the cake is 100% cool, slather that frosting all over the top. Sprinkle with your toasted goodies if you’re using them. Done.
Frequently Asked Questions
Q1. Can I use fresh pineapple?
Ans: You could, but you’ll need to add about 1/3 cup of pineapple juice or water to make up for the liquid from the can. Canned is just easier and, honestly, better for this recipe.
Q2. Why was my cake dense?
Ans: You probably overmixed it. The second you don’t see dry flour anymore, you’re done. A light hand is key.
Q3. Can I make this in round pans?
Ans: For sure. Two 8-inch rounds will work. Just start checking for doneness around 30 minutes. Cupcakes work too, just bake for about 18-22 minutes.
Q4. How do I store leftovers?
Ans: Because of the cream cheese, it has to live in the fridge. It’ll keep for a few days. I swear it tastes even better on day two.
Go Bake This Thing
And that’s it. No more secrets. You’re now equipped to make a cake that will make people’s eyes roll back in their heads. It’s simple, it’s comforting, and it’s pure sunshine.
When you make it, drop a comment. I genuinely want to hear how it went.
