Old-Fashioned Pineapple Cake with Cream Cheese Frosting

A slice of old fashioned pineapple cake made with crushed pineapple.

Old-Fashioned Pineapple Cake with Cream Cheese Frosting

Old Fashioned Pineapple cake recipe. Always a crowd pleaser and I'm always asked for the recipe.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Servings

Calories 354kcal

Author Lea Ann Brown

Ingredients

For The Cake
2 teaspoons baking soda
2 cups flour
2 cups sugar
pinch of salt
2 eggs slightly beaten
1 teaspoon vanilla
2 ½ cups crushed pineapple canned, undrained
½ cup pecans pieces or whole pecans rough chopped
For the Icing
1 ¾ cup powdered sugar
8 ounces cream cheese room temperature
4 tablespoons unsalted butter room temperature
½ cup chopped pecans
½ teaspoon vanilla

Instructions

Preheat oven to 350 degrees. And set out butter and cream cheese to come to room temperature.
In the bowl of a stand mixer, or a large mixing bowl, add the baking soda, flour sugar, and a pinch of salt. Using the low speed of the mixer, blend until combined, about 30 seconds will work.
Add the beaten eggs, vanilla and crushed pineapple. Using medium speed of an electric mixer, blend until combined. About 1 - 2 minutes.
Stir in ½ cup peans.
Using butter, coat a rectangular 9 x 13 cake pan. Then dust the pan with flour. Add the cake batter and bake in a 9 x 13 cake pan. Bake 35 minutes, or until inserted toothpick comes out clean.
For the icing, beat all ingredients in mixer until smooth. Spread on cake while cake is still hot.

Notes

You can make this as a sheet cake, but using a jelly roll pan. I prefer using a regular cake pan.

Tips For Success

Allow about an hour for the cream cheese to soften. Set it on the counter to come to room temperature.
Use an off set spatula or spreader knife to make spreading the frosting the cake easier.
Use a brand name quality can of crushed pineapple. I have found that some generic brands lack a nice pineapple flavor.
Using a non stick spray or even yet butter will keep the batter from sticking to the pan during the baking process. Adding a very thin layer of flour serves as a barrier between the batter and the grease. This way the grease wont soak into the cake and will do its job as a non-stick element.

Easiest way to add flour to the cake pan. Using your hand, sprinkle a couple of tablespoons of all purpose flour on the bottom of the greased cake pan. Pick up the pan and tap the sides with the palms of your hands ... rotating the pan as you do so. Once the pan is coated, empty out the excess flour.

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