Pineapple Heaven Cake
This Pineapple Heaven Cake is a moist, tropical layer cake made with crushed pineapple baked right into the batter and topped with a dreamy white chocolate cream cheese frosting. Every bite is juicy, tender, and bursting with bright pineapple flavor with warm caramel undertones from brown sugar.
Equipment
- 9x13-inch baking pan
- Large mixing bowl
- Electric hand mixer or stand mixer
- Wire cooling rack
- Rubber spatula
Ingredients
Cake Batter
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 20 oz crushed pineapple canned, undrained
White Chocolate Cream Cheese Frosting
- 8 oz cream cheese softened to room temperature
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar sifted
- 1/2 cup white chocolate chips melted and slightly cooled
- 1 cup whipped topping such as Cool Whip, thawed
- 1/2 cup toasted pecans or macadamia nuts optional, for garnish
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan thoroughly and dust lightly with flour, tapping out any excess.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, brown sugar, baking soda, and salt until evenly combined.
- Add the eggs, vanilla extract, and the entire can of undrained crushed pineapple to the dry ingredients. Stir until just combined. Do not overmix as this can make the cake tough.
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is deep golden brown.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Transfer to a wire cooling rack and allow it to cool completely, at least 1 hour, before frosting.
- To make the frosting, beat the softened cream cheese and butter together with an electric mixer on medium-high speed for 2 to 3 minutes until light and fluffy.
- Reduce the mixer to low and gradually add the sifted powdered sugar, mixing until fully incorporated and smooth. Stir in the melted white chocolate and mix until combined.
- Gently fold in the whipped topping using a rubber spatula until the frosting is light, airy, and smooth. If it feels too soft, refrigerate for 20 minutes before spreading.
- Spread the frosting generously and evenly over the completely cooled cake. Sprinkle with toasted pecans or macadamia nuts if using.
- Refrigerate the finished cake for at least 30 minutes before slicing to let the frosting set. Serve chilled and store any leftovers covered in the refrigerator for up to 5 days.
Notes
Do not drain the crushed pineapple. The juice is essential for keeping the cake moist and flavorful. Room temperature eggs and cream cheese blend far more smoothly than cold ones. Avoid overmixing the batter once wet and dry ingredients are combined. If toasting nuts for garnish, 5 minutes in a dry skillet over medium heat adds great depth of flavor. The unfrosted cake can be baked 2 days ahead and stored wrapped at room temperature. Frosted cake keeps well refrigerated for up to 5 days. Individual slices can be frozen for up to 2 months.