Pineapple Cake

Nothing compares to the simple pleasure of a perfectly moist pineapple cake. This unpretentious dessert delivers tender crumb and subtle tropical flavor that somehow manages to taste like sunshine on a plate. The natural sweetness of pineapple infuses every bite, while cream cheese frosting adds just the right amount of tangy richness to balance the fruity base.

I made this cake last weekend when my sister dropped by unexpectedly with her kids. The house filled with the most inviting aroma while it baked, and everyone gathered in the kitchen, drawn by the sweet scent. My nephew, who typically avoids fruit in any form, devoured two slices and asked if he could take some home!

Ingredients

• Crushed pineapple with juice: The star ingredient that provides both moisture and flavor; don't drain the juice as it's essential for the cake's texture
• All-purpose flour: Creates the perfect structure; measure by spooning into measuring cups and leveling for accuracy
• White sugar: Balances the natural acidity of the pineapple; granulated sugar works best
• Baking soda: Reacts with the acidic pineapple juice to create lift and tenderness
• Kosher salt: Enhances all the flavors; don't skip this crucial ingredient
• Eggs: Provide structure and richness; bring to room temperature for best results
• Vanilla extract: Adds depth to both the cake and frosting
• Cream cheese: The foundation of the frosting; use full-fat for the creamiest results
• Unsalted butter: Allows you to control the salt level in your frosting
• Confectioners' sugar: Creates smooth, lump-free frosting

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Step-by-Step Instructions

Step 1:

Prepare your baking dish - Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish thoroughly with cooking spray, making sure to coat the corners and sides. This ensures your cake will release cleanly after baking. Don't substitute parchment paper here - this moist cake benefits from direct contact with the pan for proper heat distribution.

Step 2:

Mix the dry ingredients - In a large bowl, whisk together 2 cups all-purpose flour, 1½ cups white sugar, 2 teaspoons baking soda, and 1 teaspoon kosher salt until well combined. The whisking not only mixes the ingredients but also aerates the flour, contributing to a lighter texture. Make sure there are no lumps of baking soda, as these would create bitter spots in your finished cake.

Step 3:

Add the wet ingredients - Create a well in the center of your dry ingredients. Add 2 large eggs, one 20-ounce can of crushed pineapple with its juice, and 1 teaspoon vanilla extract. Using a wooden spoon or rubber spatula, gently fold everything together until just combined. The batter will look somewhat lumpy from the pineapple pieces - this is exactly what you want! Overmixing will develop gluten and make your cake tough.

Step 4:

Bake to perfection - Pour the batter into your prepared baking dish, using a spatula to spread it evenly into the corners. Tap the pan gently on the counter a few times to release any large air bubbles. Bake in the preheated oven for 30-35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake will be golden brown, and the edges will just begin to pull away from the sides of the pan.

Step 5:

Cool completely - Place the baking dish on a wire rack and allow the cake to cool completely in the pan, about 1-2 hours. Patience is key here - frosting a warm cake will result in a melted mess, no matter how tempting it might be to rush this step.

Step 6:

Make the frosting - In a large bowl, beat 8 ounces of softened cream cheese and ½ cup softened unsalted butter until smooth and fluffy, about 2-3 minutes. Add 2 cups confectioners' sugar gradually, beating well after each addition to avoid lumps. Stir in 1 teaspoon vanilla extract. The frosting should be smooth, creamy, and hold soft peaks.

Step 7:

Frost and serve - Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula for the smoothest finish. Start from the center and work your way outward with gentle, sweeping motions. Slice into squares and serve directly from the baking dish.

The Perfect Occasion

This pineapple cake has become my go-to dessert for casual gatherings. It's unpretentious yet special, familiar yet surprising. I've served it for weekend family dinners, book club meetings, and even as a birthday cake for a friend who dislikes chocolate. The bright flavor works year-round - comforting in winter when tropical fruits feel like a luxury, and refreshing in summer when paired with fresh berries.

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A Legacy Recipe

I discovered this recipe in my grandmother's handwritten cookbook, tucked between pages stained with vanilla extract. She often made it during the 1960s when canned pineapple became widely available and popular in American kitchens. Each time I make it, I imagine her in her small kitchen, serving slices to neighbors who dropped by for afternoon coffee.

Sensational Serving Ideas

While delicious on its own, this cake reaches new heights with thoughtful accompaniments. Try serving it with fresh berries for color contrast, or a dollop of lightly whipped cream for special occasions. For brunch, I've been known to skip the frosting entirely and serve warm slices with a scoop of vanilla yogurt on the side.

My kitchen often becomes a testing ground for elaborate desserts with complex techniques, but this simple pineapple cake reminds me that sometimes, the most memorable treats are the unassuming ones. The last time I served it, my neighbor asked for the recipe, certain I had used some secret ingredient. The truth is, good ingredients treated with respect need no embellishment.

There's something magical about the way this cake brings people together. Perhaps it's the nostalgic quality of the flavor, or the comforting moisture of each bite. Whatever the reason, I've watched it transform dinner table conversations into stories of childhood memories and family traditions. In our complicated world, there's profound value in a dessert that's simply, reliably delicious - no frills needed, just honest goodness in every slice.

Frequently Asked Questions

→ Can I use fresh pineapple instead of canned?

Yes, but you'll need to crush it and include some juice. Use about 2 cups crushed pineapple plus 1/4 cup pineapple juice to match the moisture in the recipe.

→ How should I store this cake?

Store in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting. Let it come to room temperature for about 30 minutes before serving for the best flavor.

→ Can I freeze this pineapple cake?

Yes! Freeze it unfrosted for up to 3 months, well-wrapped in plastic wrap and foil. Or freeze individual slices of frosted cake for quick treats.

→ Can I add nuts or coconut to this recipe?

Absolutely! Add 1/2 cup chopped walnuts or pecans to the batter, or sprinkle 1/2 cup toasted coconut over the frosting for a tropical twist.

→ Why is my cake too moist or dense?

This cake is naturally moist from the pineapple. If it's too dense, you might have overmixed the batter. Next time, stir just until ingredients are combined for a lighter texture.