Easiest Pineapple Cake
A delicious one bowl pineapple cake topped with a cream cheese frosting while it’s still warm. This Easiest Pineapple Cake is a one bowl wonder! Not only is it made easy by only needing one bowl to make it, there isn’t any butter or oil in the cake batter and yet it is extremely moist!
Easiest Pineapple Cake Ingredients:
- 2 cups all purpose flour
- 2 cups white sugar
- 2 eggs, room temperature
- 1 Teaspoon baking soda
- 1 Teaspoon vanilla extract
- pinch of salt
- one – 20 ounce can crushed pineapple in it’s own juice, don’t use crushed pineapple in syrup
- 1 cup chopped nuts (optional)
Cream Cheese Frosting Ingredients:
- 1/2 cup (1 stick) butter, room temperature
- one 8 ounce package cream cheese, softened
- 1 Teaspoon vanilla extract
- 1 1/2 cups confectioners sugar
Easiest Pineapple Cake
After all the cake ingredients were in the bowl, I mixed them together with an electric mixer just until they were combined. That only took about 3 minutes tops. I folded the chopped pecans ( mine were more crushed ) into the batter. I poured the batter into a greased 13x 9 inch baking pan and placed it in the oven a 350 degree preheated oven for about 35 minutes.
I poured the batter into a greased 13x 9 inch baking pan and placed it in the oven a 350 degree preheated oven for about 35 – 40 minutes. About ten minutes before the cake was done I made the frosting.
To make the frosting place the butter, cream cheese and vanilla in a large bowl, beat the ingredients together until they’re creamy. Gradually add the confectioners sugar to the bowl and beat until the frosting is smooth. Frost the cake while it’s still warm, garnish the top of the cake with crushed nuts if you like.
Now if your still a little leery about making a homemade cake without butter or oil in it I invite you to scroll down to the comments and read what the people that have made it say about this amazing cake. Easiest Pineapple Cake, a one bowl wonderful made without oil or butter in the homemade cake batter that’s absolutely AMAZING, Enjoy!
PIN IT FOR LATER
Easiest Pineapple Cake
Ingredients
- Remember ...there's no oil or butter in this cake batter.
Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- 2 eggs
- 1 tsp baking soda
- 1 tsp vanilla
- pinch salt
- 1 - 20 oz can of crushed pineapple in it's own juice - not syrup undrained
- 1 cup chopped nuts optional
CREAM CHEESE FROSTING
- 1/2 c butter or 1 stick
- 1 - 8 oz cream cheese softened
- 1 tsp vanilla
- 1 1/2 c confectioners' sugar
Instructions
- 1. Preheat oven to 350 degree F. Mix all of the cake ingredients together in a bowl. Pour into a greased 9X13 inch pan and bake at 350 for 35 - 40 minutes (until top is golden brown).
- 2. Frosting: Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar.
- 3. Frost cake with cream cheese frosting while still warm. Sprinkle with chopped nuts if desired.
Video
Homemade Chocolate Cake with Peanut Butter Frosting
Oh my goodness! This is my long lost recipe! I’m so happy to find this one, after all these years. Oh, this is one delicious cake! Thank you.
Is this meant to be served in the pan? Can you midify to take it out and make a better presentation?
Elizabeth I served it in the pan, you could try greasing the pan well so that after it cooled you could flip it out onto a cookies sheet if you didn’t want to serve it in the pan. Or you could try making it in 2 square pans which would be easier to get out of the pan. I’ve never done either so let me know how it goes if you try it.
Late to the game but just use parchment in the bottom of the pan, then you can lift it out.
Thanks for the tip Chrystal!
Hey, never thought of using parchment paper to lift cake out of pan. I broke a cake trying to flip it out, lol. Thanks, Chrystal!
Can I use less sugar in the cake?
Yes Mary you could use less sugar.
This looks so good. I was wondering if the flour is just plain or self raising. That is a lot of sugar will try reducing it.
Roslyn it’s regular flour.
I’m going to make this with Splenda (sugar substitute). Or, half sugar and half splenda. I might make it in a bundt pan and to save additional calories, frost with a combination of confections sugar and water and swirl on cake.
Elizabeth this isn’t a cake that’s tall so I wouldn’t make it in a bundt pan. Let mew know how the combination of Splenda and sugar works out for you.
I can certainly understand why you would want it back! This cake is KILLER!! Glad you have it again Debby!!
What a delicious looking cake Mary. I wish we could find crushed pineapple over here. We used to be able to get it, but I have not seen it in a very long time. 🙁
just make your own…canned pineapple in the blender,,,,but remove juice first…works well…can;t find crushed pine apple in Greece, so that is what I do when a recipe calls for it….
Marie I didnt have any either but i did have pineapple rings, I put them in my food processor and made crushed pineapple. Thanks for coming by Marie!
I love canned pineapple! This cakes looks amazing! It it seems to be soo easy to make . I might have to give it a try!
I’m looking forward to getting it together.
You’ll love it Gwendolyn!
This recipe looks great.
My question is; would it work with a Fresh Pineapple (i.e. not the tinned kind)?
My mom made this for the holidays awesome cake
I’m so mad at myself, cause I bought everything to make this and got home and noticed I picked up the Pineapple with the heavy syrup. Is there anything I can do?
Anonymous, I think the heavy syrup would make it to sweet plus you wouldn’t have the pineapple flavor you would have if you used the pineapple in juice. I hate it when I do stuff like that, and believe me I have! You could try it and see what happens.
Try draining, rinsing and use some water mixed in!
Denise, fresh pineapple wont have enough juice for the cake. All of the juice in the canned pineapple is put into the cake.
I think this is the best cake I’ve ever made! I didn’t even use an electric mixer, only a spoon! Loved the nuts in the cake which is very moist and on top of the frosting. I only used 1 cup of sugar in the frosting and it was plenty sweet!
Patricia thank you so much for coming back and telling me you made it! It’s a delicious cake and won’t it be nice for summer too!
Wowziers! This cake is fabulous. I made it last night, had a piece last night and actually had another piece for breakfast. So good I also had to blog about it at marshasayer.blogspot.com. Thanks for a recipe that will be one of my constant go-to recipes for special occasions & well, everything else.
Wowziers! This cake is fabulous. I made it last night, had a piece last night and actually had another piece for breakfast. So good I also had to blog about it at marshasayer.blogspot.com. Thanks for a recipe that will be one of my constant go-to recipes for special occasions & well, everything else.
Thank you so much Marsha!!
My family calls this “Chopped Suey Cake” Do not know why. My grandfather only had one hand due to an accident. He made it all the time in a bowl and spoon. No icing for him. This is the most delicious cake I have ever had.
SOOO excited to try this! will let you know how it turns out!
tracie
Do you think you could make this with almond flour instead of all-purpose flour? Gluten allergies here 🙁
Is it Self raising or plain flour?
This was fabulous! I made it Saturday and it is gone today… Monday. Easy and really yummy!