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
Is the oven temp and cooking time for a glass 9×13 or a metal one?
It would be the same for a glass or metal pan Emom.
My aunt always brings this cake to family reunions in a great big pan. She doubles or triples the recipe because everyone loves it so much.
She calls it Swedish Nut Cake.
It’s a fantastic recipe Gail!
This sounds like something my siblings would love as they are crazy about pineapple anything! Looks fabuloua!
Thank you Lois!
I have this. Recipe, except it takes 3eggs and is baked using a cookie sheet. Delicious
It’s a fantastic cake Cathie!
Recipe similiar to one I make with canned mandarin oranges. No frosting. Everyone loves it. I try to keep the ingredients on hand for a quick dessert when unexpected company comes. Cooks while we eat dinner, and so good when warm. I will try this one soon. Suitable for RVers to make while camping.
What a great alternative Shirley, I’ll have to try it!
This cake looks so delicious. I love pineapple anything. Thanks for sharing.
Your welcome Wanda, thanks for visiting!
My mother-in-law gave this same recipe to me years ago, she had won two blue ribbons on it at the county fair. This is one of our family favorite cakes!!!! Thanks for posting the recipe and bringing back such wonderful memories
Awe, that’s wonderful NeNe, so happy it brought you great memories!
Just made this cake. It is delicious. I made some changes for the frosting – added only 1/2 cup of powdered sugar, 1/3 cup of agave nectar and a little bit of lime juice (1/4 of whole lime) to the rest of ingredients of the frosting. My husband and two years old son loved this cake. Wonderful recipe, thank you.
Thank you Polina!
Hi Bunny, this receipe was shared in Facebook and I tried it. It was a hit! Everyone loved it and so easy to make! Thank you for the recipe.
Thank you Maria!
Made this today to have for dessert tonight! Really good!! Thanks for the recipe. =)
Your welcome Ashley!
Is it 20 oz of pineapple only with the juice? how much in militer ?
The whole can is 20 ounces Sabrina, pineapple and juice together. I found this online for you I hope it helps. Equivalents
1 medium pineapple = 2 pounds (900g) = 3 cups chunked
1 x 8 oz (250 ml) can of chunked or crushed pineapple = 3/4 cup (6 oz / 170g) of fruit, 1/4 (2 oz / 4 tablespoons) cup of juice
1 x 20 oz (600 ml) can of chunked or crushed pineapple = 2 cups (16 oz / 450g) of fruit, 1/2 cup (4 oz / 125 ml) of juice
1 cup chunked pineapple, drained = 8 oz (225g) of fruit
1 x 29 oz (850 ml) can chunked or crushed pineapple = 3 3/4 cups
1 x 20 oz (600 ml) can of sliced pineapple =10 slices
1 x 8 (250 ml) oz can of sliced pineapple = 4 slices
1/2 cup of canned, drained pineapple pieces or chunks = 3 1/2 oz = 100g
2 slices of canned, drained pineapple = 2 oz = 50g
1/2 cup fresh, peeled and cored pineapple, cut into 1 inch (2.5 cm) pieces = 2 1/2 oz =
Mexican Fruit Cake. I got this recipe from a little Italian lady in Cincinnati 30 yrs ago. Have been making it ever since.
Oh it’s so good Susie, it’s no wonder the recipe has been around forever!
This recipe looks delicious, especially with this icing recipe!
Thank you Sherry!
I just made this tonight , wandering if you sprinkle coconut on top instead of walnuts ? Hmmm
Coconut would be a wonderful topping sylvia.
My daughter made this cake for me today for mother’s day. Very delicious. I’m wondering if this cake can be frozen?
Helen, I’ve never frozen it, but if I did I’d do it without the frosting on it and then make the frosting after it thawed to top it with.
WOW. I just made this cake and it is delicious. Moist inside with a slightly crunchy top. My husbands new favourite. Thankyou so much for the recipe.
Beverly it’s one of those cakes you can’t keep your hands off of! Thanks for coming back to tell me you made it!
I love this cake!!! My husband wants a carrot cake for Father’s Day. So, I want THIS cake, but add carrots, cinnamon and coconut to it. Any suggestions. I find it hard to sway from this recipe. The cinnamon and coconut are dry, but perhaps I should add a bit more flour to accompany the carrots. Any suggestions?
Susan the pineapple in the recipe is undrained. It’s used as the liquid in the cake because there’s no oil or butter. Maybe if you used pineapple juice that would work with the carrots.
Bunny, I made it exactly as per your recipe and added the cinnamon, coconut and carrots. It was incredible.
Susan well I’m going to have to make it YOUR way!!! What were the amounts of carrot, (was it grated), coconut ans cinnamon?
To make the best Carrot Cake:
Make Bunny’s Warm Oven ~ Easiest Pineapple Cake Recipe (exactly as shown above),
then add: 2 cups grated carrots, 1 cup coconut & 2 tsp. cinnamon.
So darn good!!!
You are AWESOME Susan!! Thank you for sharing with me and my peeps!! I’m going to make this again with your permission. And give you the credit for it. It sounds awesome!!
Absolutely the most delicious cake!! Does anyone know how many calories r n it?
Shirley if we knew how many calories were in it we wouldn’t love it as much! No I’ve never know the calorie count.
I love this cake! I make it to have a great dessert during the week when we are working. Thanks so much for sharing this one and your other wonderful recipes!
Your welcome Lisa!
This is almost the same recipe as I have in a recipe book from the 1970s that is called a “Duddle Cake.” To paraphrase Shakespeare, a great cake by any other name would taste as sweet.
Mine doesn’t call for vanilla, but otherwise is the same. And it doesn’t call for cream cheese icing, rather, it says to boil 1 1/2 cups sugar, 1 stick oleo, and 1 small can (3/4 cup) evaporated milk for three minutes. Then it says to pour this over the warm cake and to top with coconut and nuts as desired.
Making tonight with your cream cheese version and expecting great things. Bon appetit!