Crushed Pineapple Cake with Lime Frosting
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This tropical Crushed Pineapple Cake with Lime Frosting boasts a moist and fluffy texture filled with canned sweet crushed pineapple. Sprinkled with coconut and easily sliced from a sheet pan, it’s the ideal snack cake.
Crushed Pineapple Cake Recipe
This easy crushed pineapple cake embraces the full flavor of pineapple. It includes an entire can of crushed pineapple and yes, you include all that glorious pineapple juice!
The texture of crushed pineapple cakes is slightly different from regular cakes, such as my Blackberry Cake, instead, it exhibits a slightly stringy crumb due to the natural consistency of pineapple.
The cake is moist and fluffy and with small chunks of pineapple throughout, each mouthful is a true delight to enjoy.
Paired with the fresh lime frosting and shredded coconut, this tropical-inspired pineapple cake makes for a delicious pineapple dessert you can enjoy all year round!
🥝 Serving Suggestions
- A Scoop of Ice Cream: Vanilla ice cream pairs wonderfully, but tropical flavors like coconut or mango can enhance the cake’s tropical profile.
- Fresh Fruit: Serve slices of the cake with fresh fruits like sliced kiwi, strawberries, or even fresh pineapple wedges to contrast the cake’s richness.
- Toasted the coconut: Instead of using plain shredded coconut, toast it instead to add a lovely crunch and enhance the tropical vibe.
- Nuts: Instead of sprinkling over coconut try chopped toasted pecans, macadamia, or walnuts instead to offer a delightful crunch and contrast.
- Beverages: Pair the cake with tropical beverages like my vitamin C smoothie, a rosé mimosa, piña colada, mango lassi, or this coconut lemonade.
- Rum Sauce or Drizzle: Enhance the tropical flair with a warm rum sauce or a simple rum drizzle. Or pair it with a mug of my rum hot chocolate.
Ingredients to Make Crushed Pineapple Cake
There is a full and detailed recipe card at the bottom of this post.
How To Make Crushed Pineapple Cake
There is a full and detailed recipe card at the bottom of this post.
Step one: Preheat oven to 180ºC (356ºF) fan-forced.
Lightly grease a 7-inch x 11-inch (17cm x 27cm) rectangle cake tin with butter and line the base with parchment paper. Dust sides with flour, or if you’re not using a non-stick tin, line the entire tin with parchment paper. Set aside.
Step two: In a large mixing bowl add the flour, baking soda and sugar. Whisk until well combined.
Step three: In a separate small bowl, whisk the eggs with a fork.
Step four: Add the whisked eggs, the entire can of crushed pineapple (plus the juice), and the vanilla.
Using a rubber spatula or wooden spoon, fold and mix until incorporated and no visible streaks of flour remain. Do not over-mix.
Step five: Pour batter into the prepared tin, spreading it out evenly with the spatula.
Bake for 22-25 minutes or until a toothpick inserted into the middle comes out clean or with only a few moist crumbs. It will be lightly golden.
Step six: Remove from oven and set aside to cool in the tin for 10 minutes.
Step seven: Remove from the tin and transfer it to a wire rack to cool completely.
Step eight: In a medium-sized mixing bowl, sift over the powdered sugar.
Pour in the melted butter and lime juice. Whisk until well combined, smooth and thick, there should be no lumps of sugar.
Step nine: Spread frosting onto the cooled cake and sprinkle with the shredded coconut.
Set aside for 30 minutes or until the frosting has set. Enjoy!
💭 Expert Tips
- Measure your baking ingredients accurately: to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- Use the juice: Incorporate all contents of the canned crushed pineapple, juice included.
- Avoid overmixing: Mixing the batter excessively can result in a dense, tough cake. Combine the wet ingredients with the flour just until there are no visible flour streaks.
- Bake right away: After mixing the cake batter, transfer it to the oven without delay. The baking soda activates upon adding liquids, initiating the formation of air bubbles to create a fluffy cake crumb.
- How to check the cake is baked: Test the cake’s doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs clinging to it, the cake is ready.
- Frosting: Once you whisk the frosting and it begins to thicken, promptly spread it on the cake to avoid it firming up too much, making it harder to spread.
How to Store Crushed Pineapple Cake
Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
Freeze: Without the frosting, wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
Thaw: Thaw frozen cake at room temperature for several hours before frosting and serving or overnight in the refrigerator.
Best Pineapple Dessert Recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Crushed Pineapple Cake with Lime Frosting
Ingredients
Cake
- 2 cups (300g) all-purpose flour, scoop & leveled
- 1/2 cup granulated sugar, golden or white
- 1 1/2 tsp baking soda
- 2 large eggs, at room temperature, each weighing approx. 55g-60g in shell
- 430 g /16-ounce canned crushed pineapple, do not drain
- 1 tsp vanilla extract
Lime Frosting
- 1 1/2 cups (225g) powdered sugar
- 30 g unsalted butter, melted
- 2 Tbsp freshly squeezed lime juice
- 1/2 cup unsweetened shredded coconut
Instructions
Pineapple Cake
- Preheat oven to 180ºC (356ºF) fan-forced.
- Lightly grease a 7-inch x 11-inch (17cm x 27cm) rectangle cake tin with butter and line the base with parchment paper. Dust sides with flour, or if you're not using a non-stick tin, line the entire tin with parchment paper. Set aside.
- In a large mixing bowl add flour, baking soda and sugar. Whisk until well combined.
- In a separate small bowl, whisk the eggs with a fork.
- To the flour mixture, add whisked eggs, can of crushed pineapple (plus the juice), and vanilla.
- Using a rubber spatula or wooden spoon, fold and mix until incorporated and no visible streaks of flour remain. Do not over-mix.
- Pour batter into prepared tin, spreading out evenly with the spatula.
- Bake for 22-25 minutes or until a toothpick inserted into the middle comes out clean or with only a few moist crumbs. It will be lightly golden.
- Remove from oven and set aside to cool in tin for 10 minutes.
- Gently remove from tin and transfer to a wire rack to cool completely.
Lime Coconut Frosting
- In a medium-sized mixing bowl, sift over powdered sugar.
- Pour in melted butter and lime juice. Whisk until well combined, smooth and thick, there should be no lumps of sugar.
- Spread frosting onto cooled cake and sprinkle with shredded coconut.
- Set aside for 30 minutes or until the frosting has set.
- Slice into squares and enjoy!
Notes
- Use the whole can: Incorporate all contents of the canned crushed pineapple, juice included.
- Store: Once cooled and frosted, store your cake in an airtight container, in the refrigerator for 4-5 days.
- Freeze the cake by cooling it completely after baking and omitting the lime frosting. Wrap tightly in plastic wrap and tinfoil, label with the date and store for up to 3 months in the freezer. Please refer to above blog post for detailed storing and freezing instructions.
- Thaw the frozen cake by choosing either refrigerator thawing (slow, several hours) or room temperature thawing (quick, a few hours).
sounds wonderful- is that a 16ounce can of pineapple? thank you
Hi Peggy, that’s right! You’ll need a 16-ounce can of crushed pineapple for this recipe. I hope you enjoy the cake! – Sam 🙂
Can you use a 9×13 pan for this cake
Hi Susan, if this cake is baked in a 9×13 pan, it will be a lot thinner and shorter in height, as that size pan has a larger surface area. I recommend the 7×11 pan however, you can try baking it in a 9×13 but the cake won’t be as high. Hope that helps and good luck! Sam x