Pineapple Cake

Today is my handsome husband’s birthday.  Or his “Happy Day” as Owen’s been calling it.  It’s the big 28 for him.  He’s getting sooo old;) We started the birthday celebration over the weekend and I’ve already eaten so much cake I’m not sure I can handle one more bite.  
But since today is his actual birthday, I guess I’ll just suck it up.  
I made this cake yesterday and wasn’t sure what to expect.  It’s definitely not what I’d consider a traditional birthday cake, but Brett loves anything with cream cheese frosting and this one a friend recommended so I thought I’d give it a try. 
When I saw how easy it was I really had to give it a try. It’s a basic yellow cake, but full of crushed pineapple and covered in cream cheese frosting. 
You spread the cream cheese frosting over it while it’s still hot, so the frosting melts and seeps into the cake, making it a little gooey and really dense.  

The birthday boy liked it. No, he loved it.

For his actual birthday, he might need some chocolate though.  This cake might be happening today.  But shh, don’t tell. 
Happy Birthday Brett! 
Pineapple Cake
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  1. 2 cups flour
  2. 2 cups sugar
  3. 2 eggs
  4. 1 (20 oz) can crushed pineapple
  5. 1 tsp vanilla
  6. 1 tsp baking soda
  7. pinch of salt
  8. *1 cup chopped nuts (optional)
Cream Cheese Frosting
  1. 1 stick butter
  2. 8 oz cream cheese
  3. 1 3/4 cup powdered sugar
  4. 1 tsp vanilla
  1. Preheat oven to 350.
  2. Mix everything in a bowl with a fork. Pour into a greased 9X13 inch pan and bake at 350 for 25-35 minutes (until top is golden brown). Frost with cream cheese frosting while still warm. Sprinkle with chopped nuts if desired.
Cream Cheese Frosting
  1. Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar.
  2. Spread over warm pineapple cake.
  1. **we skipped on the nuts so Owen could eat some cake too.
Adapted from Beth Burke
Adapted from Beth Burke
boys ahoy


  1. Sweet and Savory Eats August 13, 2012

    Your husband and I share a birthday! Although I am three years older:( I have had a cake like this before – delicious!

  2. Happy Birthday to Brett!!!!! 28 is soooo old:)

  3. Rosanna August 13, 2012

    No butter? Looks delicious

  4. Anonymous August 14, 2012

    Do you drain the pineapple juice or leave it in? Looks great!

    • Nope, you don’t drain it just leave it in!

      • Sandy_of_WV July 22, 2013

        Could you please make the corrections to your recipe. :)

        If I hadn’t read the comments — wouldn’t have known to use the JUICE with the pineapple.

        Also, putting all-purpose flour and 1 stick = 1/2 cup butter.

        Recipe sounds delish and will def make soon! :)

  5. Jessica@AKitchenAddiction August 14, 2012

    Oh, I love the sound of this, and the fact that it’s super easy! :)

  6. Stephanie October 1, 2012

    Wow, this looks delicious. Loving the crushed pineapples! Happy belated birthday!

  7. Anonymous January 21, 2013

    When you say a “stick of butter”, how big of a stick?

    • Kristy Denney January 21, 2013

      One stick of butter is 1/2 cup. I’ll change it in the recipe. Thanks!

  8. Melissa January 21, 2013

    This looks delicious! =)

  9. Anonymous January 22, 2013

    I will have to try this!
    Looks Marvelous!

  10. Anonymous January 31, 2013

    I just made this cake, used 1 cup white sugar and 1 cup dark brown sugar, bake in a sheet pan….baked for about 20-22 mins on 350, when I took the cake out of the oven, I drizzled a half of can of sweetened condensed milk….OMG I don’t have any cream cheese…really yummy, still warm.

  11. Anonymous February 5, 2013

    im wondering if how itwill taste if You use less sugar for this recipe for a diabetic

  12. […] Pineapple Cake & Pineapple Upside Down Donuts […]

    • Yolanda March 23, 2014

      I am making this today. It seems so simple & yummy! I am going to toast some coconut flakes to use as a topping to garnish it :)

  13. SWH April 18, 2013

    Do you use all purpose flour or cake flour? I am such a novice, but this cake looks delicious!

    • Kristy April 18, 2013

      I use all purpose flour!

  14. Candice June 5, 2013

    Recipe looks amazing. wondering if you have ever made this into cupcakes?

    • Kristy June 5, 2013

      Thank you, I haven’t but I’m sure you could!!

  15. Carolyn Edwards July 23, 2013

    Please add me to your email list for new posts – love your site.

  16. Hi there are using WordPress for your site platform?
    I’m new to the blog world but I’m trying to get started and create my own.

    Do you need any html coding experrtise to make your own blog?
    Any help would be greatly appreciated!

  17. Melissa December 10, 2014

    Can you use a round spring-form pan for this recipe?

  18. grams6167 December 16, 2014

    Do you think it would be possible to use a box yellow cake mix and then how would I go from there. I have some physical disabilities which prevent me from doing a lot of baking, mixing etc. I have used the boxed angel food cake with crushed pineapple and juice. Combine mix powder and pineapple and bake. But am always looking for new ideas. Thanks.

    • Kristy December 20, 2014

      Yeah I’d give the box cake mix a try!

  19. Joanie Wharff January 12, 2015

    this is a Great cake! I make it with “Ideal”…..sugar free sweetener …use cup for cup…(no after taste)… hubby is diabetic, & loved it. You really can’t tell it from sugar.


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