There’s something wonderfully nostalgic and comforting about a simple fruit cake. Not the dense, heavy kind saved for Christmas, but a light, tender, and incredibly moist cake that feels like sunshine on a plate. This Pineapple Cake is exactly that. It’s the sort of bake that fills the kitchen with a sweet, tropical aroma, promising a treat that is both satisfying and delightfully fresh. It’s a recipe I’ve tweaked and perfected over the years, and it has become a firm favourite in my house. My kids absolutely devour this every time I make it, often asking for a second slice before the first has even been finished.

What makes this particular pineapple cake so special is its texture. We use tinned crushed pineapple, and crucially, we don’t drain it. That juice is the secret ingredient, soaking into the batter as it bakes to create a sponge that stays moist for days. Paired with a rich, tangy cream cheese frosting, the sweetness of the fruit is balanced perfectly. It’s not a complicated bake; there are no fancy techniques, just good ingredients coming together to create something genuinely lovely.

This sweet cake works beautifully for a family get-together in the garden, a birthday celebration, or just as a pick-me-up with a cup of tea on a quiet afternoon. It’s a straightforward recipe that delivers impressive results, and everyone seems to love the bright, cheerful flavour. It’s a true taste of the tropics, no matter the weather outside.

Recipe Overview

This Pineapple Cake recipe produces a beautifully moist, tender crumb packed with juicy pineapple pieces. The cake itself is sweet and fruity, balanced by a classic, tangy cream cheese frosting. After testing this a few times, I found that using light brown soft sugar adds a subtle caramel note that plain caster sugar just can’t match. It’s a simple, mix-and-bake dessert that tastes like it took far more effort.

• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 5 minutes (plus cooling)
• Servings: 10-12 people
• Difficulty: Easy

Why You’ll Love This Pineapple Cake

• Genuine Flavour: The natural sweetness from the crushed pineapple shines through, beautifully complemented by the subtle caramel notes of brown sugar and the sharp tang of the cream cheese frosting. It’s a wonderfully balanced tropical dessert.
• Ready in Just Over an Hour: The batter comes together in about 20 minutes, and after a 45-minute bake, all that’s left is to let it cool before frosting. It’s a satisfying bake without a huge time commitment.
• Flexible Recipe: This cake is a fantastic canvas. Try folding in 100g of chopped walnuts for crunch, or add 75g of toasted coconut to the frosting for another layer of tropical flavour. For another zesty bake, you might also like my Lemon Crumb Bars.
• Great for Gatherings: It works beautifully for a weekend afternoon tea, a summer barbecue, or as a simple but delicious birthday cake. It travels well and always gets compliments.
• Family Tested: This is one of those recipes that disappears almost as soon as it’s cooled. It’s a guaranteed hit with both adults and children in my home.

Pineapple Cake

⏱️ 20 min prep  •  🍳 45 min cook  •  👥 12 servings

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Ingredients You’ll Need

For the frosting, I always insist on using a full-fat block cream cheese, like Philadelphia. The spreadable tub versions contain more water and can result in a runny frosting, which is the last thing we want. Stick to the block for that perfect thick and creamy consistency.

• For the Pineapple Cake:
• 300g plain flour
• 1 tsp bicarbonate of soda
• ½ tsp fine sea salt
• 250g light brown soft sugar
• 2 large free-range eggs, at room temperature
• 120ml vegetable oil (or other neutral oil)
• 1 tsp vanilla extract
• 1 x 435g tin of crushed pineapple in juice, undrained
• For the Cream Cheese Frosting:
• 125g unsalted butter, softened
• 225g full-fat cream cheese, at room temperature
• 400g icing sugar, sifted
• 1 tsp vanilla extract
• Optional Garnish:
• 50g toasted coconut flakes or chopped pecans

Marcus’s Tip: Having your eggs and cream cheese at room temperature is non-negotiable! It’s the key to a smooth, emulsified batter and a lump-free frosting. I just take them out of the fridge about an hour before I start.

How to Make Pineapple Cake

The process for this moist cake is very straightforward. We’re using the ‘all-in-one’ method for the batter, which means less washing up and a batter that’s ready for the oven in minutes. The main thing to remember is not to overmix once the flour is added.

1. Preheat and Prepare: First, preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease and line a 23cm (9-inch) square cake tin with baking parchment. I find learning the proper way to line a cake tin makes life so much easier.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, bicarbonate of soda, salt, and light brown soft sugar. Breaking up any lumps in the sugar now will ensure an even texture later.
3. Mix the Wet Ingredients: In a separate bowl or jug, lightly beat the eggs, then whisk in the vegetable oil and vanilla extract until well combined.
4. Bring it all Together: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. What works best for me is to stop mixing the moment I can no longer see streaks of dry flour. A few lumps are perfectly fine and expected.
5. Fold in the Pineapple: Gently fold in the entire tin of undrained crushed pineapple, juice and all. The mixture will look quite wet, but don’t worry – this is what makes the cake so wonderfully moist.
6. Bake the Cake: Pour the batter into your prepared tin and level the top with your spatula. Bake for 40-45 minutes. To check if it’s done, insert a skewer into the centre – it should come out clean or with a few moist crumbs attached.
7. Cool Completely: Let the cake cool in the tin for 15 minutes before carefully turning it out onto a wire rack to cool completely. It must be 100% cool before you even think about frosting it!
8. Make the Frosting: While the cake cools, make the frosting. In a large bowl, use an electric hand mixer or a stand mixer to beat the softened butter until pale and creamy. Add the room temperature cream cheese and beat again until smooth.
9. Finish the Frosting: Gradually add the sifted icing sugar on a low speed, mixing until incorporated before adding more. Once all the sugar is in, add the vanilla extract and beat on medium-high for 2-3 minutes until the frosting is light, fluffy, and smooth.
10. Decorate and Serve: Once the cake is completely cool, spread the frosting evenly over the top. If you like, sprinkle over some toasted coconut flakes or chopped pecans. Slice and serve!

Tips From My Kitchen

• Temperature Control: An oven thermometer is a baker’s best friend. If your oven runs hot, the edges of the cake will burn before the centre is cooked. Preheating properly to 180°C (160°C Fan) is crucial for an even bake.
• The Secret Step: I cannot stress this enough: do not drain the pineapple. I learned that the juice is what hydrates the flour and sugar, creating steam during baking that results in an incredibly tender crumb. It’s the most important step for this fruit cake.
• Make-Ahead: The cake sponge can be baked, cooled, and wrapped tightly in cling film a day in advance. Store it at room temperature. The frosting can also be made ahead and kept in the fridge; just let it soften slightly and give it a quick beat before using.
• Storage: Because of the cream cheese frosting, this cake must be stored in the fridge. Keep it in an airtight container for up to 4 days. I recommend taking it out of the fridge 20-30 minutes before serving to take the chill off.

Equipment You’ll Need

• Stand mixer or electric hand mixer
• 23cm (9-inch) square baking tin
• Parchment paper
• Wire cooling rack
• Mixing bowls and spatula

Common Mistakes to Avoid

• Overmixing the Batter: It’s tempting to beat the batter until it’s perfectly smooth, but this develops the gluten in the flour and will give you a tough, chewy cake. For a tender sponge, mix only until the ingredients are just combined.
• Using Cold Ingredients: If your butter or cream cheese is too cold, your frosting will be lumpy. If your eggs are cold, they won’t incorporate into the batter as easily. A little patience in letting them come to room temperature pays off.
• Frosting a Warm Cake: This is a classic baking mistake! Even a slightly warm cake will melt the butter and cream cheese in the frosting, turning it into a soupy mess. Wait until the cake feels cool to the touch all over.

Delicious Variations to Try

While this recipe is fantastic as is, it’s also a great starting point for customisation. If you enjoy baking, you might also want to try my Maple Pecan Sticky Buns for another weekend project.

• Carrot & Pineapple Cake: Add 150g of finely grated carrot and 1 tsp of ground cinnamon along with the dry ingredients. It creates a lovely flavour combination reminiscent of a hummingbird cake.
• Coconut & Lime Zest: For an even more intense tropical dessert, fold 75g of desiccated coconut into the batter and mix the finely grated zest of one lime into the cream cheese frosting.
• Add Some Nuts: For extra texture, fold 100g of roughly chopped walnuts or pecans into the finished batter just before pouring it into the tin.

What to Serve With Pineapple Cake

This moist cake is a complete treat on its own, but a few simple accompaniments can elevate it further.

• A simple dusting of icing sugar is all it really needs, but a dollop of crème fraîche is excellent for cutting through the sweetness.
• For a more decadent dessert, serve a warm slice with a scoop of high-quality vanilla bean or coconut ice cream. The temperature contrast is fantastic.
• It pairs wonderfully with a cup of black tea or a light coffee. For an evening treat, a glass of chilled dessert wine works a treat.

Frequently Asked Questions

Pineapple Cake

A wonderfully moist and easy-to-make cake packed with crushed pineapple and topped with a luscious, tangy cream cheese frosting.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 590

Ingredients Method Notes

Ingredients

  

For the Pineapple Cake

• 300 g plain flour
• 1 tsp bicarbonate of soda
• ½ tsp fine sea salt
• 250 g light brown soft sugar
• 2 large free-range eggs at room temperature
• 120 ml vegetable oil or other neutral oil
• 1 tsp vanilla extract
• 1 x 435g tin of crushed pineapple in juice undrained

For the Cream Cheese Frosting

• 125 g unsalted butter softened
• 225 g full-fat cream cheese at room temperature
• 400 g icing sugar sifted

Optional Garnish

• 50 g toasted coconut flakes or chopped pecans

Method

 

1. Preheat and Prepare: First, preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease and line a 23cm (9-inch) square cake tin with baking parchment. I find learning the proper way to line a cake tin makes life so much easier.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, bicarbonate of soda, salt, and light brown soft sugar. Breaking up any lumps in the sugar now will ensure an even texture later.
3. Mix the Wet Ingredients: In a separate bowl or jug, lightly beat the eggs, then whisk in the vegetable oil and vanilla extract until well combined.
4. Bring it all Together: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. What works best for me is to stop mixing the moment I can no longer see streaks of dry flour. A few lumps are perfectly fine and expected.
5. Fold in the Pineapple: Gently fold in the entire tin of undrained crushed pineapple, juice and all. The mixture will look quite wet, but don't worry – this is what makes the cake so wonderfully moist.
6. Bake the Cake: Pour the batter into your prepared tin and level the top with your spatula. Bake for 40-45 minutes. To check if it's done, insert a skewer into the centre – it should come out clean or with a few moist crumbs attached.
7. Cool Completely: Let the cake cool in the tin for 15 minutes before carefully turning it out onto a wire rack to cool completely. It must be 100% cool before you even think about frosting it!
8. Make the Frosting: While the cake cools, make the frosting. In a large bowl, use an electric hand mixer or a stand mixer to beat the softened butter until pale and creamy. Add the room temperature cream cheese and beat again until smooth.
9. Finish the Frosting: Gradually add the sifted icing sugar on a low speed, mixing until incorporated before adding more. Once all the sugar is in, add the vanilla extract and beat on medium-high for 2-3 minutes until the frosting is light, fluffy, and smooth.
10. Decorate and Serve: Once the cake is completely cool, spread the frosting evenly over the top. If you like, sprinkle over some toasted coconut flakes or chopped pecans. Slice and serve!

Notes

For best results, ensure butter and cream cheese are at room temperature for a smooth, lump-free frosting. Store the cake in an airtight container in the refrigerator for up to 4 days.

There you have it – a wonderfully moist and flavourful Pineapple Cake that’s sure to bring a smile to anyone’s face. It’s a simple, honest bake that relies on good ingredients and a solid technique. I truly hope you enjoy making this tropical dessert as much as my family and I enjoy eating it. If you try it, please leave a comment below and let me know how it turned out! Happy baking. Cheers, Marcus.