Description

The Ultimate Pineapple Heaven Cake is a moist and tender tropical dessert featuring pineapple-infused cake layers paired with creamy, dreamy cream cheese frosting. Enhanced with optional shredded coconut or nuts, this cake offers a refreshing and indulgent twist perfect for any occasion.

Ingredients

Scale

For the Cake

1 can (20 oz) crushed pineapple, drained (reserve juice)
2 ½ cups all-purpose flour (or gluten-free baking blend for gluten-free option)
1 ½ cups sugar
3 large eggs
1 cup unsalted butter or oil
1 tsp baking soda
2 tsp baking powder
¼ tsp salt
2 tsp vanilla extract

For the Frosting

8 oz cream cheese, softened (or coconut cream for dairy-free version)
½ cup unsalted butter, softened (or plant-based butter)
3 cups powdered sugar
2–3 tbsp reserved pineapple juice
1 tsp vanilla extract

Optional Add-ins and Garnishes

1 cup shredded coconut (to add in batter, frosting, or garnish)
½ cup toasted chopped nuts (pecans or walnuts)
Pineapple rings or chunks (for layering or decoration)

Instructions

Prepare the Pineapple Mixture: Drain the crushed pineapple briefly to avoid overly wet batter, reserving the pineapple juice to add moisture to the frosting or batter if desired. This ensures the cake remains flavorful without becoming soggy.
Mix the Dry Ingredients: In a large bowl, whisk together all-purpose flour (or gluten-free blend), baking soda, baking powder, and salt. This promotes even distribution, helping the cake rise consistently and have a light texture.
Cream Butter and Sugar: Using a mixer, cream the softened butter (or oil) and sugar until the mixture is light and fluffy, which aerates the batter for a tender crumb.
Add Eggs and Vanilla: Beat in eggs one at a time, followed by the vanilla extract to infuse richness and aroma into the batter.
Incorporate Pineapple and Dry Ingredients Alternately: Alternately add the dry ingredients and crushed pineapple to the wet mixture, mixing gently after each addition to maintain fluffiness and moisture.
Bake to Perfection: Pour the batter evenly into prepared cake pans and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Proper baking ensures the ideal moistness with enough structure.
Prepare the Frosting: Whip the cream cheese, butter, powdered sugar, pineapple juice, and vanilla extract together until smooth and spreadable, creating a luscious tropical tang that pairs beautifully with the cake.
Assemble and Chill: Once the cake is completely cooled, layer with generous amounts of frosting and optional shredded coconut or nuts between layers, then frost the exterior. Chill for at least one hour to set the frosting and meld the flavors.

Notes

Use room temperature ingredients for smoother batter and better mixing.
Do not overmix the batter to avoid a dense or tough cake texture.
Fresh crushed pineapple is preferred for best flavor, but canned can be used if well drained.
Chill the cake before slicing to maintain neat layers and easier serving.
Do not pour pineapple juice directly into the batter to prevent it from becoming too wet and affecting the rise.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Desserts
Method: Baking
Cuisine: Tropical/American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 55 mg

Keywords: pineapple cake, tropical dessert, cream cheese frosting, gluten-free cake, dairy-free cake, vegan cake option, pineapple dessert, coconut cake