Description
Pineapple Paradise Cake is a soft, moist dessert bursting with tropical flavor. Made with crushed pineapple and topped with a creamy, dreamy frosting, this cake is perfect for any occasion—whether it’s a summer barbecue, family gathering, or a weekday sweet treat. Easy to make and always a crowd-pleaser, this cake brings sunny vibes to every bite.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 can (20 oz) crushed pineapple, with juice
- 1 tsp vanilla extract
- For the Frosting:
- 1 package (8 oz) cream cheese, softened
- ½ cup butter, softened
- 2–2 ½ cups powdered sugar (to taste)
- 1 tsp vanilla extract
- 1–2 tbsp pineapple juice (optional, for extra flavor)
- Shredded coconut or chopped nuts, for topping (optional)
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
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In a large bowl, whisk eggs and sugar until light and fluffy.
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Stir in crushed pineapple (with juice) and vanilla extract.
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Add flour, baking soda, and salt; mix until just combined—do not overmix.
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Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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While cake cools, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Optional: mix in pineapple juice.
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Once cake is completely cool, spread frosting evenly over the top.
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Sprinkle with shredded coconut or chopped nuts, if desired.
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Slice and serve!
Notes
- For extra texture, fold in ½ cup shredded coconut or chopped pecans into the batter.
- A whipped topping–based frosting can be used for a lighter finish.
- Add a splash of rum extract for a more tropical twist.
- To make ahead, bake and frost the day before—flavors improve overnight.
- Easily adaptable to cupcakes: bake 18–22 minutes in lined muffin tins.
