Pineapple cakes just scream of summer. The tropical sweet and tangy fruit makes for moist, almost addictive cakes that are refreshing in a world invaded by chocolate cakes and red velvets.
Pineapples are fantastic, and we should cook with them more often! Today we’re using two cans of pineapples and are wasting nothing. The pineapple-infused sweet syrup that’s left in the can will be our secret ingredient and will take our pineapple cake to the next level of glorious goodness.
Chopped walnuts will add a lovely crunch to each bite and add some pleasing nutty bitterness to the cake to contrast the sweetness. And don’t get me started about the frosting. This is my multi-purpose cream cheese frosting. I use it for cupcakes, regular and not so regular cakes, and lots of other baked treats, it’s so creamy you can’t stop eating it.
The cake is a lovely sponge cake moistened by the pineapple and the syrup, and the frosting is a four-ingredient delight.
Apart from the canned pineapple, I’m sure you already have the ingredients for this recipe at home. So, there’s no reason not to make this cake today! And get ready for the fantastic aromas that’ll fill your kitchen. Tropical, warm perfumes that’ll make you feel you’re in Hawaii!
Did you know?
- Did you know the famous pineapple upside-down cake was developed somewhere in the 1920s USA? I agree that it’s not fashionable right now, but it proves pineapples and cakes have a long relation.
- Taiwan has a long history with pineapple cakes too, who knew? In the 1930s, the Asian Country was a major pineapple producer, and one of its most memorable dishes using the tropical fruit was the pineapple cake.
- Interestingly enough, the pineapple is a South American and Caribbean fruit, and Costa Rica grows most of the world’s pineapples.
What you’ll need
Back to our recipe, To make our cake batter, you only need a large bowl. Once all the ingredients are incorporated, we’ll be pouring the dough into a greased 13×9-inch pan.
We’ll combine the icing in a separate container, but it’s ready in five minutes.
The result is a summer-scented pineapple cake that’s sweet and tangy, and with the creamy icing, it’s one of the tastiest fruit-based cakes I’ve made. It’s super easy to make too. Serve your pineapple cake with a latte or a cold glass of milk and enjoy!
PrintPineapple Cake with Cream Cheese Frosting
Ingredients
Batter:
- 2 cups all-purpose flour (250g)
- 2 teaspoons vanilla extract
- 2 cups sugar (400g)
- 2 cups coarsely chopped walnuts (220g)
- 2 large eggs
- 2 cans (1 lb each) crushed pineapple
- 2 teaspoons baking soda
Icing:
- 8 oz cream cheese (softened)
- 1 1/3 cup powdered sugar (180g)
- 1/2 cup butter (softened)
- 1 teaspoon vanilla
- 2 tablespoons milk
Instructions
Preheat oven to 350F
- In a large bowl, sift in flour then add baking soda.
- Add sugar and chopped walnuts and mix.
- Add eggs, vanilla and crushed pineapple together with the juice. Do not drain juice.
- Mix using a rubber spatula.
- Bake in a greased pan (13×9) for 35 – 40 minutes.
For the icing:
Mix together cream cheese and butter.
Add sugar and vanilla extract.
Add 2 tablespoons of milk.
Mix well with a mixer, until creamy and spreadable. Once your cake has cooled, spread or pipe the icing onto your cakes. Sprinkle nuts on top and enjoy!
Interested in more cakes with fruit as the main star? Try this bakery best seller: Fresh Fruit Cake, AKA Icy Wind Cake.