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
Tracie, oh please do come back and tell me, I would love to know!
Annj, plain flour. I very seldom use self rising.
Kecia, GREAT!! Thanks for coming back to tell me!!
Jacqueline, I found an article from a blogger who is grain free. Please copy and paste the URL into your search engine. I hope this answers other questions you may have as well! It looks like a good article. http://urbanposer.blogspot.com/2012/05/baking-101-almond-flour-basics.html
YUM! this cake couldn’t have been easier! very delicious!!!
i had a little issue with the cooking time. the cake was very browned by 35 minutes, but it took closer to 60 minutes to get the middle to set up. the next time i will make it in my 11×14 pan.
our european flour can be a bit frustrating with super moist/dense cakes like this one. i have an apple cake that also gives me some grief, but once i figure it out i own it! hahaha
i was thinking a little coconut might be lovely in this cake also.
another good recipe! thanks for sharing it.
tracie
A Happy Little Life, I’m glad it worked out in the long run. Wow! I didn’t know the flours were so different from one country to the next! That’s right…YOU OWN IT!!
I used to make a cake like this a long time ago, and you are correct. Amazing. It’s been way too long so I think I need to make your version today!! I love that it has no oil or butter in it too!!
Thank you Renee, you’re right it really is amazing and GOOD!!
Made this today and it is so very good..Frosting recipe makes more than enough ..I think I may look for some pineapple extract and add a lil to the frosting next time .. I will bake this again for sure
I made this with fresh pineapple and a cup of canned pineapple juice and it rocked!
Is it oky to substitute egg with yogurt? No egg eaters!
Yes Life is beautiful. You can sub 1/4 cup of plain yogurt for 1 egg. Let me know how it goes for you!
Could this be made into a sheet cake ..10×15 pan
Janie here is a conversion chart that says yes you can put the batter from a 13×9 in pan into a 10×15. Good info on here…http://allrecipes.com/howto/cake-pan-size-conversions/
Thank you so much .. I love the taste of this cake
I have yet to make a pineapple cake; thanks for the inspiration here, yet again! It looks wonderful!
Thank you Dan!
This looks like the same recipe that I found in my deceased MIL’s file. My husband says it’s at least 50-60 years old! It’s one of my favorites and one of the recipes that I use when I have to bring something for a potluck, picnic etc. It always gets raves and requests for the recipe.
Wanted to add that the cake has another name on the card I have. It’s called The Best D*** Cake!
LOL!! That’s because it is!!!
The staying power of an excellent cake recipe is amazing isn’t it Debbie!!60 yrs old!!
Could I coconut flour instance of all purpose??
Hi Susan, I’ve never baked with coconut flour but I did find an article for you on subing it for all purpose flour. http://noshon.it/tips/gluten-free-baking-substituting-coconut-flour/ And here’s another link with lots of info on it…http://www.glutenfreeandmore.com/issues/4_7/cooking_with_coconut_flour-1955-1.html
Oh my goodness! This cake looks amazing!! And it’s one bowl, too? I’m definitely making this one! Thank you for sharing with #FoodieFridays!
Christie, yes one bowl and absolutely DELICIOUS!!
No butter or oil if you DO NOT make the icing.
Yes Maureen, none in the cake, but there is in the icing.
does this cake have to be refrigerated because of the cream cheese frosting?
yes sheri I’d refrigerate the cake for the frosting.
Can this be made with Splenda instead of sugar?
Good afternoon Shayna! I found a link for you from Splenda that says yes, you can use Splenda in baking. Substitute 1/2 a cup of Splenda for every cup of sugar. Take a look at the link for more info…http://www.splenda.com/cooking-baking/sugar-blend
I checked this link and it is for Splenda Blend, which is half sugar and half Splenda. Plain Splenda says to use it cup for cup in place of sugar.
Thank you Janice!