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Chris’s Ten Minute Pineapple Cake

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My neighbor, Chris, has been making this cake for a long as I can remember and it’s everything I want in a cake: delicious, quick, and foolproof.  Pineapple cake was the star of my high school graduation party, a huge hit at my grandparents 50th wedding anniversary (it was 5 years ago and people are STILL asking me for the recipe), and recently devoured at a very fancy dinner for Cincinnati’s most prominent businesspeople.

Easy to dress up or down, this cake is perfect for any occasion and you can make it in 10 minutes.  Using the juice from the canned pineapple gives you a moist cake bursting with pineapple flavor, while the slight tang from the cream cheese frosting perfectly contrasts the sweetness. For all of this flavor, you would think it was harder to make, but really, it only takes minutes and it’s so good your friends will still be asking for the recipe years later.

Follow the recipe below and you’ll have a perfect dessert for any gathering or you can double the recipe and have enough for 24 cupcakes or a beautiful two-layer cake.

pineapple_closeup

The cake is wonderful served plain or simply sprinkled with toasted coconut or pecans, but if you want to impress, serve it with a drizzle of salted caramel or raspberry sauce (or both!).

pineapple_cake_2

For an upscale event, I baked the cakes in individual molds and garnished with raspberry sauce, salted caramel, and toasted coconut.

Chris, my neighbor and one of the best cooks I know, and her schnoodles, Vinnee and Toenee.
Chris

Ten Minute Pineapple Cake
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Ingredients

For Cake

2 cups (400 grams/14.1 ounces) granulated sugar

2 cups (250 grams/8.8 ounces) all-purpose flour, sifted

2 large eggs, lightly whisked

2 teaspoons baking soda

1 (20-oz) can crushed pineapple, undrained

For Frosting

8 ounces cream cheese, at room temperature

1 stick (113 grams/4 ounces) unsalted butter, at room temperature

1.5 cups (187.5 grams/6.6 ounces) powdered sugar

1 tablespoon vanilla extract

For Garnish

1 cup toasted coconut or pecans (optional)

Instructions

For Cake: Heat oven to 350°F. Prepare a 9 x 13 baking dish with pan spray.

In a large bowl, use a spoon to mix together all ingredients for the cake until just combined.

Pour batter into prepared pan. Bake at 350°F until golden brown and a toothpick inserted into the center comes out clean, about 25-30 minutes.

For Icing: While cake is baking, combine all frosting ingredients in the bowl of a stand mixer fitted with the whisk attachment. Mix until smooth.

When cake is finished, remove from oven and let cool for 5 minutes. Frost cake while it is still very warm. Sprinkle the top with toasted coconut or pecans.

Serve chilled or at room temperature. Cake will keep covered in refrigerator for 2-3 days.

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https://www.thehungrytravelerblog.com/chriss-ten-minute-pineapple-cake/

Filed Under: Cakes, Desserts, Fruit, Recipes Tagged With: Cakes for beginners, Cakes for events, Dessert, Easy Cakes, Pineapple Cake

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Comments

  1. Lillian says

    May 7, 2015 at 1:36 pm

    I definitely want to try this.
    Reply
    • Jordan Hamons says

      May 7, 2015 at 1:52 pm

      Lillian - it's my absolute favorite! You will love it. You may also enjoy my fluffy cheesecake recipe...
      Reply
  2. Jennifer Fields says

    October 18, 2015 at 5:09 pm

    My daughter and I are going to make this NOW! Well, as soon as she can pry me away from your blog. I'm captivated and just want to try all the recipes today! lol. Thank you again, for sharing. I appreciate the recipe and the time I will spend with my daughter making it. - Jen
    Reply
    • Jordan Hamons says

      October 24, 2015 at 3:54 pm

      Did you have a chance to try the pineapple cake? I hope you liked it!!
      Reply
      • Jennfer Fields says

        October 24, 2015 at 5:43 pm

        Jordan, WE DID! It was awesome! Thank you so much. My daughter is 10 years old and LOVES to cook with me. We had a great time making it and an even better time eating it! :)
        Reply
        • Jordan Hamons says

          November 4, 2015 at 5:16 pm

          Jennifer, I'm so happy you loved the cake. This cake was actually one of the first things I learned to bake when I was around your daughters age. Thank you for reporting back!
          Reply
  3. Rina Favreault says

    June 7, 2016 at 6:08 pm

    This was fantastic. Would not change a thing, super fast and easy and oh, so tasty.
    Reply
    • Jordan Hamons says

      July 18, 2016 at 3:25 pm

      Hi Rina, I'm so happy you liked it. It's one of my all-time favorites.
      Reply
  4. Danielle says

    January 6, 2018 at 3:13 pm

    Hi Is the crushed pineapple in juice or heavy syrup??
    Reply
  5. Angelica says

    May 4, 2018 at 10:23 pm

    Do I add can of pineapple with syrup
    Reply
  6. pooja agarwal says

    May 14, 2019 at 6:08 am

    tried and tasted . its amaazing. thankyou so much:)
    Reply
  7. Ronak Mehta says

    September 21, 2020 at 6:18 am

    Wow. It looks delicious. I love pineapple cakes. So, I will try to make it. Your recipe will help me. Thanks for sharing.
    Reply

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The Hungry Traveler by Jordan Hamons is a culinary travel blog about globally inspired cooking and food-focused travel.
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