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Pineapple Cake with Cream Cheese Frosting


Pineapple Cake with Cream Cheese Frosting


A delicious moist cake with fresh pineapple flavor, made from crushed pineapple and directly baked pineapple

juice. This treat will quickly become one of your family’s favorite cake recipes.



Pineapple Cake


2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs, beaten


1/2 cup vegetable oil

3 cans 8 ounces crushed pineapple with juice (reserve 3 tablespoons juice )

1 teaspoon vanilla extract

1 cup chopped walnuts

Pineapple Cream Cheese Frosting


1 cup sweetened coconut flakes

1 8-ounce box softened cheese cream

1/2 cup unsalted butter, softened

3 1/2 -4 cups powdered sugar

Pineapple Cake with Cream Cheese Frosting new york times recipes



Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.

Mix flour, sugar, baking powder and salt. Add the beaten eggs, vegetable oil, crushed pineapple (reserving 3

tablespoons juice), vanilla extract, and 3/4 cup chopped walnuts. Mix until well combined and pour into the

prepared baking pan.Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out

clean. Allow the cake to cool completely for several hours before frosting.

Preheat oven to 350 degrees. Spread the sweetened coconut thinly on a baking sheet. Bake 8 to 10 minutes or

until lightly browned; turn around halfway.Allow the coconut to cool.

Beat the cream cheese, butter and the reserved pineapple juice in a food processor or hand blender until smooth

and creamy. Add powdered sugar, 1 cup at a time, scraping down the edges. Spread over the completely cooled


cake. Sprinkle the top with toasted coconut and remaining nuts.


Take enough time to measure the ingredients correctly. Add the flour to the measuring cup with a spoon and

smooth it out with a table knife.

Grease your baking dish well. I like to use Baker’s Joy. It is a non-stick spray for baking with flour.I’ve been using it

for many years and I love it.

It’s best to mix the cake batter by hand so as not to overmix it.

Do not bake the cake for too long. Remember the old toothpick test your grandmother showed you? It is a fairly

reliable test, which is why it has been used for generations.Prepare it and soften the cream cheese and butter.

Cream cheese and butter always mix better when they are soft.

Make sure the cake is completely cool before frosting it.

Store this cake covered in the refrigerator for up to 5 days.

Pineapple Cake with Cream Cheese Frosting new york times recipes


Calories: 463 kcal Carbohydrates: 68 g Proteins: 4 g Fats: 21 g Saturated fats: 7 gPolyunsaturated fats: 6 g

Monounsaturated fats: 7 g Trans fats: 0.3 g Cholesterol: 38 mgSodium: 251 mg Potassium: 276 mg Fiber: 4 g

Sugar: 48 g Vitamin A: 331 IUVitamin C: 87 mg Calcium: 37 mg Hierro: 2 mg

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