Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
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Flour
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Sugar
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Baking soda
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Salt
Step 3: Add Wet Ingredients
Add to the dry mixture:
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Eggs
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Crushed pineapple with juice
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Vegetable oil
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Vanilla extract
Mix just until combined. The batter will be thick but pourable.
⚠️ Do not overmix—this keeps the cake tender.
Step 4: Bake
Pour batter into the prepared pan and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool Completely
Let the cake cool in the pan for at least 30 minutes before frosting.
Making the Creamy Frosting
Step 6: Beat the Frosting
In a bowl, beat:
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Butter
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Cream cheese
Until smooth and fluffy. Gradually add powdered sugar and vanilla, beating until creamy.
Step 7: Frost the Cake
Spread frosting evenly over the cooled cake. Chill for 20 minutes for cleaner slices, if desired.
Texture & Flavor Breakdown
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Cake: Ultra-moist, soft, slightly dense
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Flavor: Sweet pineapple with subtle vanilla
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Frosting: Creamy, tangy, perfectly balanced
Each bite is rich without being heavy, sweet without being overpowering.
Pro Tips for the Moistest Pineapple Cake
✔ Use crushed pineapple, not chunks
✔ Include all pineapple juice
✔ Don’t overbake
✔ Let cake cool fully before frosting
✔ Store covered to lock in moisture
Delicious Variations
Pineapple Coconut Cake
Add 1 cup shredded coconut to the batter.
Pineapple Walnut Cake
Fold in ½ cup chopped walnuts or pecans.
Pineapple Upside-Down Style
Add caramelized pineapple slices to the bottom before pouring batter.
Lemon Pineapple Cake
Add 1 tablespoon lemon zest for brightness.
How to Serve Pineapple Cake
Serve this cake:
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Chilled for clean slices
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At room temperature for maximum softness
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With fresh fruit on the side
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With a cup of coffee or tea
It’s perfect as both a casual dessert and a celebration cake.
Storage & Shelf Life
Refrigerator
Store covered for up to 5 days. The flavor improves over time.
Freezing
Freeze unfrosted cake for up to 2 months. Thaw and frost before serving.
Common Mistakes to Avoid
❌ Draining the pineapple
❌ Overmixing the batter
❌ Overbaking
❌ Frosting while warm
Nutrition Information (Approximate)
Per slice:
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Calories: 360
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Fat: 18g
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Carbohydrates: 46g
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Sugar: 34g
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Protein: 4g
Frequently Asked Questions
Can I make this cake ahead?
Yes—it’s even better the next day.
Can I use canned pineapple tidbits?
Crushed pineapple is best for moisture.
Can I make cupcakes?
Yes—bake at 350°F for 18–22 minutes.
Final Thoughts
This Moist Pineapple Cake is everything a homemade dessert should be—soft, flavorful, reliable, and deeply satisfying. With simple ingredients and foolproof steps, it’s a recipe you’ll come back to for years.
If you want a cake that stays moist, slices beautifully, and earns endless compliments, this pineapple cake is the one 🍍🍰
