The Original “Easiest Pineapple Cake”
A delicious one-bowl pineapple cake topped with cream cheese frosting while it’s still hot. This Easiest Pineapple Cake is a one-bowl wonder! Not only is it easy to make using just one bowl, but it also requires no butter or oil in the cake batter and is still incredibly moist!
The cream cheese frosting is applied to the cake while it’s still hot, allowing it to seep into the top, creating an incredible flavor. This is a dense, moist cake filled with pecans and pineapple, topped with a creamy cream cheese frosting your family will thoroughly enjoy!
I didn’t have crushed pineapple but I did have pineapple slices. I took the slices out of the can and into my food processor and pulsed them until they were crushed. I put the crushed pineapple and its juice into the bowl and added the other cake ingredients to it.
After all the cake ingredients were in the bowl, I mixed with an electric mixer just till the ingredients were combined. That only took about 3 minutes tops. I folded the chopped pecans (mine were more crushed) into the batter. Into the oven it went. About ten minutes before the cake was to be done I made the frosting. I topped the cake with the frosting right after I took it from the oven. The result? Pineapple cream cheese heaven! This is a definite keeper, kids! Enjoy!
Why You’ll Love This Recipe
This recipe is perfect for anyone who loves a moist, flavorful cake without the fuss. With no butter or oil in the batter, it’s a healthier option without sacrificing taste. The cream cheese frosting adds a rich, indulgent touch that perfectly complements the pineapple and pecans.
Kitchen Equipment You’ll Need
- Mixing bowl
- Electric mixer
- 9×13 inch baking pan
- Food processor (optional if using pineapple slices)
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 2 eggs
- 1 tsp baking soda
- 1 tsp vanilla
- Pinch of salt
- 1 – 20 oz can of crushed pineapple (undrained) in its own juice – not syrup
- 1 cup chopped nuts, optional
Cream Cheese Frosting
- 1/2 cup butter or 1 stick
- 1 – 8 oz cream cheese, softened
- 1 tsp vanilla
- 1 1/2 cups confectioners’ sugar
- Coconut for garnish – optional
Step-by-Step Instructions
- Preheat oven to 350°F.
- Mix all of the cake ingredients together in a bowl.
- Pour into a greased 9×13 inch pan and bake for 35-40 minutes, until the top is golden brown.
- For the frosting, beat butter, cream cheese, and vanilla together until creamy.
- Gradually mix in confectioners’ sugar.
- Frost the cake with cream cheese frosting while it’s still warm.
- Sprinkle with chopped nuts if desired.
Tips for Success
- Make sure to use pineapple in its own juice, not syrup, to keep the cake moist.
- Frosting the cake while it’s warm allows the frosting to seep into the cake for extra flavor.
Additional Tips or Variations
- For a tropical twist, add shredded coconut on top before serving.
- If you prefer a nut-free cake, simply omit the chopped nuts.
Nutritional Highlights (Per Serving)
- Calories: Approximately 400
- Carbohydrates: 50g
- Protein: 5g
- Fat: 20g
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of canned? Yes, just make sure to crush it well and include the juice.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this cake? Yes, wrap the cake tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Conclusion
This Easiest Pineapple Cake is a delightful treat that’s sure to become a family favorite. Its simplicity and flavor make it perfect for any occasion. I invite you to try this recipe and share your results. Happy baking!
