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
Could you use a pineapple cake mix instead and add the pineapple and eggs for the cake part?
You could use a store bought pineapple cake mix, follow the cake directions for making it. Drain the canned pineapple really good and add it to the cake mix.
Hello!
Cake looks lovely and i really want to try it. I can only find canned pineapple slices and crushed pineapples in syrup. And i do not have a food processor to crush the slices on my own. How else can I crush the slices? Or how can I substitute the crushed pineapple in syrup for use in the recipe?
I wouldn’t use the crushed pineapple in syrup Miss Mel. What you want is the pineapple juice to give it lots of pineapple flavor, with syrup all you get is more sugar and no flavor. Take the pineapple slices in your fingers and just shred them or take a fork and shred them.
Thanks for the great recipes, dear.
Thank you Allen, it’s my pleasure.
I used toasted coconut on top. Wife says best cake she ever ate!!!!!!!!!!!!!!!!!
LOVE IT Fred!!! Thanks for coming back to tell me!!!
Could you use a bundt pan?
No Teresa, it’s not tall enough for a bundt pan I’m afraid.
Ok, thanks for the quick reply Bunny.
That looks so wonderful…and I am so addicted to cream cheese frosting! Sending some foodie love!
Thank you Michelle !
Just wondering,, can this cake be frozen, after it cools with frosting and all? Thanks looks like a great recipe, as we lovepineapple
Brenda, I’ve never done that. All I can say is give it a try and let me know how it goes for you.
Working on Easter-I am making this for my coworkers.
Awe! You are the sweetest Nancy! They’ll love it!
Wonder if you could use a combination of pineapple and mandarin oranges? Maybe if you kept the amount of liquid the same? I may just have to try it. Super photos! They look good enough to eat.
I’ve never done it anyway but with the pineapple but i think if you do keep the liquid the same it could work!
I made this cake this afternoon, it was delicious!!!!!!!!! Will make again for sure.
Thank you Amanda, it’s a keeper for sure!
This cake looks amazing. I’m about to make it for a family reunion. QUESTION: With so many good comments, why does this cake have a 2 star rating? Also, I noticed you didn’t use butter in the icing. Why not? Thanks in advance for a reply.
Hi Bee, there is butter in the frosting. There’s just no butter in the cake batter or oil. As far as the stars go, I have no clue. Let me know how the cake turns out for you!
I am wondering how a person could make this with fresh pineapple – living in Fiji it seems wrong somehow to use canned when it grows all around me.
Michelle you need the juice from the canned pineapple in the recipe to add to the batter. If you could add juice with the fresh pineapple that would work.
I know this as the Do Nothing Cake, been making it for more than 25 years. It has stood the test of time and is a great cake to take to potlucks or for any occasion. Everyone loves it. I have never made it with the cream cheese icing but will. For those who would like an icing variation do this: 1 stick butter, 1 cup sugar, 3/4 cup evaporated milk, 1 cup coconut, 1 cup pecans, 1 teaspoon vanilla. Mix butter, sugar and evaporated milk in a saucepan and cook over medium heat until a little thickened, about 5 min at a boil. Add remaining ingredients and pour over hot cake.
Jenny thanks for the icing variation!!
Looks awesome, I love pineapple! Thanks for sharing sweet lady.
I wanted to follow your blog but couldn’t find it. Dropping by from Bouquet of Talent.
Hugs,
FABBY
Thank you Fabby!
Oh my! This looks very tempting! Thank you for sharing your recipe with us at Brag About It!
~Laurie
Thank you Laurie!
Hi Bunny! I love pineapple, I love nuts, I love cream cheese, I am gonna LOVE this cake! Thanks for sharing it at our first #LivingwithStyle Linky Party! I hope that you will link up again next Wednesday! ~Dianne
Your welcome Dianne!
Cakeskes is in the oven as I type. I added chia seeds instead of nuts.
toni I hope you loved it!!
Wow, this looks so good! I am definitely going to pin this. I love pineapple anything! Thanks for sharing with us at the #HomeMattersParty with us!
Does the butter in the frosting need to be softened or melted?
Debbie, just room temperature is fine.
Looks great, cant wait to try it.
Just confused. Do i use the canned pineapples juice? Cuz you said drain it then you said juice it.
Really confused. Plz help.
Thanks.
If i drain the can syrup wgere do inget the juuce from?
sharmeen, yes a can of pineapple in it’s own juice, not a can of pineapple that has syrup instead of juice. The whole can goes in PLUS THE JUICE.