Pineapple Cake With Cream Cheese Frosting
A moist pineapple cake topped with creamy cream cheese frosting, perfect for gatherings or as a sweet treat with a tropical twist.
Ingredients
Instructions
- Mix sugar, flour, baking soda, and chopped walnuts in a bowl.
- Make a well in the center and add beaten eggs, crushed pineapple (including juice), and vanilla.
- Mix with a spoon just to blend the ingredients.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake in a preheated 350°F oven for 40 minutes.
- Let the cake cool before frosting.
Tips & Substitutions
For a moist cake, ensure you do not overmix the batter once the wet ingredients are added. You can substitute chopped pecans for walnuts if desired. If you want to enhance the flavor, consider adding a pinch of cinnamon or nutmeg. For a lighter frosting, use Greek yogurt instead of cream cheese. This cake pairs beautifully with a scoop of vanilla ice cream.
Serving Suggestions
Serve the pineapple cake chilled or at room temperature, topped with the cream cheese frosting. It makes a delightful dessert after a tropical-themed meal or as a sweet treat with coffee. For a festive touch, add toasted coconut flakes on top or serve with fresh pineapple slices. This cake is perfect for gatherings or as a part of vegetarian recipes.
Storage & Reheating
Store leftover pineapple cake in an airtight container in the refrigerator for up to five days. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds, or until just warmed through, to enjoy the cake's moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cake With Cream Cheese Frosting contains roughly 502 calories, with 6g protein, 43g carbohydrates, and 26g fat. It is a good source of vitamin C (17% of the Daily Value), protein (11% of the Daily Value), and dietary fiber (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned crushed pineapple?
Yes, you can use fresh pineapple; just ensure it is finely chopped and the juice is retained to maintain the cake's moisture. Blend the fresh pineapple pieces briefly to achieve a similar consistency to canned crushed pineapple.
How can I make the frosting less sweet?
To reduce the sweetness of the cream cheese frosting, you can add a pinch of salt or a splash of lemon juice. Alternatively, you can decrease the sugar content or incorporate some whipped cream to lighten the frosting's sweetness and texture.
Can I make this cake in advance?
Absolutely! You can bake the pineapple cake a day ahead of time. Just let it cool completely and store it in the refrigerator without frosting. Frost just before serving to keep the cream cheese frosting fresh and maintain the cake's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).