Crushed Pineapple Cake
Easy Pineapple Cake made with crushed pineapple and topped with a rich cream cheese frosting. Just a few simple ingredients for this flavorful sheet cake. Recipe at KathleensCravings.com
Servings Prep Time
12servings 15minutes
Cook Time Passive Time
45minutes 0minutes
Servings Prep Time
12servings 15minutes
Cook Time Passive Time
45minutes 0minutes
Ingredients
Pineapple Cake
  • 2 eggsroom temperature
  • 2cups white sugar
  • 2cups all purpose flour
  • 1/2teaspoon salt
  • 2teaspoons baking soda
  • 20 ouncecan crushed pineappleincluding juice
  • 1cup chopped nutsoptional
Cream Cheese Frosting
  • 8ounces cream cheeseroom temperature
  • 4tablespoons butterroom temperature. Salted or unsalted is fine
  • 2cups powdered sugar
  • 1teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a 9×13 baking pan with parchment paper and spray with baking spray.
  3. In your stand mixer or a large bowl with a hand mixer, mix the sugar and eggs for 1 minute. Add the pineapple, flour, baking soda, and salt. Mix until just incorporated.
  4. Transfer the batter to the prepared baking pan. Bake for about 45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Allow cake to cool.
  5. While cake is cooling, make the cream cheese frosting. Mix together the cream cheese and butter (using a hand mixer or stand mixer). Add the vanilla and powdered sugar and mix to combine. Scrape down the sides occasionally and mix until combined and creamy.
  6. Spread the icing over the cooled cakes and serve.
Recipe Notes

Leftovers can be kept in the fridge for up to 5 days.