Easy Crushed Pineapple Cake with Lime Icing
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This Easy Crushed Pineapple Cake with Lime Icing Recipe is bursting with tropical flavor and an incredibly moist, fluffy texture. Made with a whole can of crushed pineapple (juice included!), every bite is packed with sweet, juicy goodness. Finished with a zesty lime icing and topped with coconut, this easy pineapple sheet cake is the perfect snack cake for any occasion.
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“I wasn’t sure what to expect, but wow, this cake is so soft and full of flavor! The pineapple keeps it really moist and the lime icing is perfect on top. It was gone in no time at my house. Will definitely be making this again!” – Olivia
The Easiest Pineapple Cake.
This easy crushed pineapple cake is a delightful mix of sweet, tangy and tropical flavors.
The juicy crushed pineapple keeps it soft and moist, while the zesty lime frosting adds a refreshing twist. A sprinkle of coconut on top brings just the right amount of texture, making every bite a treat.
Perfect for a casual afternoon snack, a weekend bake, or sharing with friends and family, this cake is the kind you’ll find yourself making again and again! Sam x
Why you’ll love this recipe
✔️ One-Bowl Recipe – Minimal effort, maximum flavor!
✔️ Uses Canned Crushed Pineapple – No fresh fruit required.
✔️ Soft, Moist & Fluffy Texture – Thanks to the pineapple juice!
✔️ Perfect for Sharing – Easy to slice & serve from a sheet pan.
Can I use fresh pineapple instead of canned crushed pineapple?
Yes, you can use fresh pineapple! However, canned crushed pineapple includes juice that adds essential moisture to the cake. If using fresh pineapple, ensure it’s finely chopped and include extra pineapple juice to maintain the cake’s soft texture. It’s so simple to make your own crushed pineapple from fresh or canned pineapple!
Can I add nuts or coconut to this pineapple cake?
Absolutely! Adding up to ½ cup (50g) of shredded coconut or ½ cup (60g) of chopped nuts (such as pecans, walnuts, or macadamia nuts) can enhance the texture and flavor of the cake. Simply fold them into the batter before baking for an extra tropical touch!
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking, you can make this cake gluten-free. Ensure all other ingredients are also gluten-free.
How to store crushed pineapple cake
- Store: Keep in an airtight container at room temperature or in the refrigerator for up to 5 days.
- Freeze: Wrap slices in plastic wrap and store in an airtight freezer-safe container for up to 3 months.
- Thaw: Defrost at room temperature for a few hours or overnight in the fridge.
Best crushed pineapple 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
Easy Crushed Pineapple Cake with Lime Icing
Ingredients
Method
- Preheat oven & Prepare Pan: Preheat oven to 356ºF (180ºC) 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.
- Mix dry ingredients: In a large mixing bowl, add flour, sugar and baking soda. Whisk until well combined.2 1/2 cups (300g) all-purpose flour,, 1/2 cup granulated sugar, 1 1/2 tsp baking soda
- Whisk eggs: In a separate small bowl, whisk the eggs with a fork.2 large eggs,
- Combine wet and dry ingredients: To the flour mixture, add whisked eggs, can of crushed pineapple (plus the juice) and the vanilla.16 oz. (2 x 8 oz. cans / 454g) canned crushed pineapple with juice,, 1 tsp vanilla extract
- Mix batter: Using a rubber spatula or wooden spoon, fold and mix until incorporated and no visible streaks of flour remain. Do not over-mix.
- Transfer to tin: Pour batter into the prepared cake tin, spreading it out evenly with the spatula.
- Bake: 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.
- Cool the cake: Remove from oven and set aside to cool in the tin for 10 minutes. Gently remove from the tin and transfer to a wire rack to cool completely.
- Sift powdered sugar: In a medium-sized mixing bowl, sift over powdered sugar.1 1/2 cups (240g) powdered sugar
- Add wet ingredients: Pour in melted butter and lime juice. Whisk until well combined, smooth and thick. There should be no lumps of sugar left.30 g unsalted butter,, 2 Tbsp freshly squeezed lime juice
- Ice the cake: Spread frosting onto the cooled cake and sprinkle with shredded coconut.1/2 cup unsweetened shredded coconut
- Set & Serve: Set aside for 30 minutes or until the frosting has set. Slice into squares and enjoy!
Nutrition
Notes
- Store: Keep in an airtight container at room temperature or in the refrigerator for up to 5 days.
- Freeze: Wrap slices in plastic wrap and store in an airtight freezer-safe container for up to 3 months.
- Thaw: Defrost at room temperature for a few hours or overnight in the fridge.
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