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Moist Pineapple Cake with Cream Cheese Frosting

Moist Pineapple Cake with Cream Cheese Frosting

Extra-moist pineapple sheet cake topped with tangy cream cheese frosting. A nostalgic, crowd-pleasing dessert that’s easy to love.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour
  • 1.5 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.5 tsp ground cinnamon
  • 3.5 oz beaten eggs (out of shells) about 2 large eggs
  • 0.75 cup neutral oil (vegetable or canola)
  • 1.5 tsp vanilla extract
  • 20 oz crushed pineapple with juice
  • 0.75 cup chopped pecans or walnuts optional
  • 0.5 cup sweetened shredded coconut optional
  • 8 oz cream cheese, softened for frosting
  • 4 oz unsalted butter, softened for frosting
  • 2.25 cup powdered sugar for frosting
  • 1 tsp pure vanilla extract for frosting
  • 2 tbsp milk or pineapple juice as needed for frosting consistency
  • 0.125 tsp fine sea salt for frosting
  • 0.25 cup chopped pecans optional, for garnish

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease a 9×13-inch pan and line the bottom with parchment.
  • Whisk flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon in a large bowl.
  • Beat eggs with oil and vanilla in a separate bowl until smooth. Stir in the crushed pineapple with its juice.
  • Combine wet and dry just until no dry streaks remain. Do not overmix.
  • Fold in nuts and coconut, if using.
  • Spread batter into the pan and smooth the top. Tap the pan once to release bubbles.
  • Bake 33–37 minutes, until golden and a toothpick in the center comes out clean.
  • Cool 15 minutes in the pan. Turn out to a rack, peel parchment, and cool completely.
  • Beat cream cheese and butter until fluffy, 2 minutes.
  • Add powdered sugar, vanilla, and salt. Mix on low, drizzling in milk until smooth and spreadable.
  • Spread frosting over the cooled cake. Top with chopped pecans, if desired. Chill 15 minutes to set before slicing.

Notes

Variation: Add 1/4 tsp almond extract to the frosting for a bakery-style twist, or swap the milk for pineapple juice for extra tang. Storage: Cover and refrigerate up to 4 days; the cake tastes great chilled. For longer storage, freeze sliced pieces (well wrapped) for up to 2 months.
This recipe is an original creation inspired by classic Moist Pineapple Cake with Cream Cheese Frosting flavors. All ingredient ratios and instructions are independently developed.