Easy Pineapple Cake Recipe

A slice of frosted easy pineapple cake with a bite missing.

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Easy Pineapple Cake Recipe

Easy Pineapple Cake is a 9x13 dessert made with crushed pineapple and topped with a creamy pineapple cream cheese frosting.

Prep Time15

Cook Time24

Total Time39

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Cake

½ cup butter softened
3 large eggs
1 (18.25-ounce) package yellow cake mix
1 (20-ounce) can crushed pineapple with juice, divided

Frosting

½ cup butter, softened
1 (8-ounce) package cream cheese, softened
2 tablespoons pineapple juice, from can
4 cups confectioners' sugar
½ cup chopped pecans, if desired

Instructions

Preheat the oven to 350 degrees F. Grease a 9x13 metal baking dish. Set aside.
Reserve two tablespoons of pineapple juice from can. Set aside.
In a large bowl, cream together butter and eggs. Add cake mix and mix until smooth. Add pineapple with juice and mix until smooth. Fold in pecans (if using). Pour into prepared dish and bake for 24 - 28 minutes, or until a toothpick inserted in the middle comes out clean.
While cake is baking, make frosting. In a medium bowl, beat together butter and cream cheese until smooth. Add pineapple juice and powdered sugar and mix until smooth.
Frost cooled cake and top with chopped pecans, if desired.

Notes

Recipe Tips.

Pineapple: Use crushed pineapple with the juice in the cake batter, it is what gives the cake its moist texture.
Smooth frosting: Make sure butter and cream cheese are fully softened so the frosting mixes smooth with no lumps.
Cool cake: Let the cake cool completely before frosting so the frosting does not melt.
Adjust frosting: If the frosting feels too thick, add a tiny splash more pineapple juice, a little goes a long way.
Make ahead tip: This cake tastes great chilled, and the flavors get even better after a few hours in the fridge.

Store. Keep the frosted cake covered in the refrigerator for up to 5 days.

Freeze. Freeze the cake for up to 2 months. For best results, freeze the unfrosted cake, then thaw and frost. You can also freeze frosted slices, but the frosting texture may soften slightly.

Thaw overnight in the refrigerator, then bring to room temperature for 10 to 15 minutes before serving if desired.

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