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Moist crushed pineapple cake slice with cream cheese frosting on white plate in bright kitchen

Tropical Crushed Pineapple Cake

Moist tropical crushed pineapple cake with cream cheese frosting, coconut, and pecans for the perfect dessert.
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Course: Cake, Dessert
Cuisine: American, Tropical
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 12 Slices
Calories: 385kcal
Cost: $8–$12

Equipment

  • 1 9x13 inch baking pan Greased
  • 1 Electric mixer Stand or hand mixer
  • 2–3 Mixing bowls Large
  • Set Measuring cups/spoons Standard set
  • 1 Rubber spatula For folding batter
  • 1 Wire cooling rack For cooling cake
  • 1 Fine-mesh strainer To drain pineapple
  • 1 Offset spatula For frosting
  • 1 Toothpick To test doneness

Ingredients

Cake Batter

  • 2 cups All-purpose flour sifted
  • 1 cup Granulated sugar
  • 0.5 cup Brown sugar packed
  • 2 large Eggs room temp
  • 0.5 cup Butter softened
  • 1 can (20 oz) Crushed pineapple drained, juice reserved
  • 1.5 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.25 teaspoon Salt
  • 2 teaspoon Vanilla extract
  • 0.5 cup Sour cream room temp
  • 0.25 cup Vegetable oil
  • 0.25 cup Pineapple juice reserved

Cream Cheese Frosting

  • 8 oz Cream cheese softened
  • 2 cups Powdered sugar
  • 3 tablespoon Heavy cream

Toppings

  • 0.5 cup Coconut flakes garnish
  • 0.5 cup Chopped pecans garnish

Instructions

  • Preheat oven to 350°F and grease a 9x13 inch baking pan.
  • Cream together butter, granulated sugar, and brown sugar with a mixer.
  • Add eggs one at a time, mixing well after each addition.
  • Mix in sour cream and vanilla extract until smooth.
  • In a separate bowl, combine flour, baking powder, baking soda, and salt.
  • Alternate adding the dry mixture and pineapple juice into the batter, mixing until combined.
  • Gently fold in drained crushed pineapple using a rubber spatula. Do not overmix.
  • Pour batter into the prepared pan and bake for 45–55 minutes, or until a toothpick comes out clean.
  • Let the cake cool completely in the pan on a wire rack.
  • Make the frosting by beating cream cheese, powdered sugar, and heavy cream until smooth.
  • Spread the frosting evenly over the cooled cake using an offset spatula.
  • Garnish with coconut flakes and chopped pecans before serving.

Notes

You can toast the coconut and pecans for extra flavor and texture. Store leftovers in the refrigerator for up to 5 days.

Nutrition

Serving: 120g | Calories: 385kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 190mg | Potassium: 170mg | Fiber: 2g | Sugar: 34g | Vitamin A: 420IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1.6mg