What if the best cake you make this year only needs one bowl and a can of pineapple?
I know that sounds like a stretch. But I’ve made this cake more times than I can count, and it disappears faster than anything else I bake.
It’s soft. It’s buttery. It’s got that caramelized pineapple flavor that tastes like something way fancier than it actually is.
And the smell while it bakes? Incredible. Your whole kitchen turns tropical for an hour.
Let’s get into it.
Recipe At A Glance
| Detail | Info |
|---|---|
| Prep Time | 20 minutes |
| Bake Time | 40 minutes |
| Total Time | 1 hour |
| Serves | 8-10 people |
| Difficulty | Easy |
| Best For | Potlucks, birthdays, random Tuesdays |
What You’ll Need
For the cake:
- 1 can (20 oz) crushed pineapple, undrained
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
For the topping:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup crushed pecans (optional, but highly recommended)
Tools You’ll Need
- 9×13 baking pan
- Large mixing bowl
- Whisk or hand mixer
- Rubber spatula
- Measuring cups and spoons
How To Make Pineapple Cake
Step 1: Mix the Batter
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Add the eggs, vanilla, and the entire can of crushed pineapple (juice included).
Stir until just combined. The batter will be thick and a little lumpy. That’s normal.
Step 2: Bake
Pour the batter into a greased 9×13 pan.
Bake at 350°F for 35-40 minutes, until a toothpick comes out clean.
Let it cool completely on a wire rack. This part matters more than people think.
Step 3: Make the Frosting
Beat the softened cream cheese and butter together until smooth and fluffy.
Slowly add the powdered sugar, one cup at a time, mixing as you go.
Step 4: Frost and Finish
Spread the frosting evenly over the cooled cake.
Sprinkle the toasted pecans on top.
Slice, serve, and watch it vanish.
Pro Tips
Here’s what I’ve learned after making this way too many times:
- Don’t drain the pineapple. The juice does double duty here. It sweetens the batter and keeps the cake moist for days.
- Toast your pecans first. Just five minutes in a dry pan. It makes a bigger flavor difference than you’d expect. 🌰
- Let the cake cool completely before adding the cream cheese frosting. Warm cake plus frosting equals a melty mess.
- Use full-fat cream cheese. The low-fat kind makes a thinner, less stable frosting.
- Room temperature eggs mix in smoother. Cold eggs from the fridge don’t blend as evenly into the batter.
Substitutions and Variations
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
- Dairy-free: Use vegan cream cheese and butter alternatives. The texture holds up surprisingly well.
- Nut-free: Skip the pecans entirely or swap in toasted coconut flakes for crunch.
- Extra tropical: Add ½ cup shredded coconut into the batter.
- Spiced version: Mix in ½ tsp cinnamon for a warmer flavor.
Make-Ahead Tips
This cake actually gets better the next day. The pineapple flavor settles in and the texture turns extra moist.
You can bake the cake up to 2 days ahead and store it unfrosted, tightly wrapped, at room temperature.
Make the frosting the day you plan to serve it for the best texture.
A Few Extra Details
Nutrition (per slice, based on 10 servings): roughly 340 calories, 14g fat, 51g carbs, 3g protein. This is an estimate and will shift depending on your exact ingredients.
Pairing suggestion: A scoop of vanilla ice cream or a cold glass of iced coffee works great alongside this.
Time-saving tip: Toast the pecans and soften your cream cheese and butter while the cake bakes. You’ll save a solid 15 minutes.
Leftovers and Storage
Store the frosted cake in the fridge, covered, for up to 5 days.
Let refrigerated slices sit at room temperature for 15 minutes before eating. The flavor comes through better when it’s not ice cold.
You can also freeze unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap, then foil, before freezing.
FAQ
Can I use fresh pineapple instead of canned?
Yes, but you’ll need to add the juice separately since fresh pineapple won’t have as much liquid. Use about ¾ cup of pineapple juice along with 2 cups of finely chopped fresh pineapple.
Why did my cake sink in the middle?
This usually happens from underbaking or opening the oven door too early. Give it the full 35-40 minutes and check with a toothpick before pulling it out.
Can I make this into cupcakes?
Yes. Bake at 350°F for 18-20 minutes and check for doneness with a toothpick.
Is this the same as Hawaiian cake or Lazy Cake?
It’s very similar. Different bakers use different names, but the base ingredients are almost always the same.
Can I skip the frosting?
You can, especially if you want something lighter. A dusting of powdered sugar works well as a simpler topping.
Wrapping Up
This is one of those recipes that looks simple on paper but tastes like way more effort went into it.
One bowl, one can of pineapple, and a little patience while it cools.
Give it a try this week and let me know how it turns out in the comments below. I’d love to hear if you added the coconut, swapped the pecans, or found your own twist on it. 🍍
