Moist Lemon Pineapple Cake
Bring sunshine to your kitchen with this Moist Lemon Pineapple Cake Recipe! It’s a moist, bright, and tropical single-layer cake made with crushed pineapple, lemon zest, and olive oil.
Topped with a silky lemon cream cheese frosting, this cake is ideal for spring and summer gatherings or just a sweet treat with tea. Whether you’re looking for an easy crushed pineapple cake recipe or a refreshing lemon dessert, this one checks all the boxes!
What Readers Are Saying
““Made this for a weekend brunch and it disappeared within minutes! The pineapple keeps it so moist and the lemon zest adds the perfect zing. Definitely making again, thank you!”– Brenda S
Lemon + pineapple? Say less.
This delightful cake combines fresh citrus flavour with sweet crushed pineapple. Every bite is heavenly! Sam x
Moist texture – thanks to crushed pineapple and olive oil
Fresh lemon flavour – Bright and balanced
Single-layer cake – Simple and easy to make
Cream cheese frosting – Silky, tangy, and smooth
Lemon pineapple cake video
Why this recipe works
This lemon pineapple cake is designed to stay soft, moist, and full of flavour:
Crushed Pineapple
Adds natural sweetness and keeps the cake extra moist without making it dense.
Fresh Lemon Zest
Brings bright citrus flavour that balances the sweetness of the pineapple beautifully.
Olive Oil
Helps create a soft, tender crumb that stays moist for days.
Cream Cheese Frosting
Adds a creamy, tangy finish that pairs perfectly with the tropical flavours.
Ingredients you’ll need
All-Purpose Flour
Provides structure while keeping the cake soft and tender.
Baking Powder
Helps the cake rise evenly.
Fine Salt
Balances the sweetness and enhances flavour.
Unsalted Butter
Adds richness and flavour to the cake.
Granulated Sugar
Sweetens the cake while keeping the crumb light.
Lemon Zest
Adds fresh, bright citrus flavour throughout the cake and frosting.
Eggs
Provide structure and help create a soft crumb.
Crushed Pineapple
Keeps the cake moist while adding tropical sweetness.
Extra Virgin Olive Oil
Adds moisture and creates a tender texture.
Lemon Juice
Enhances the fresh lemon flavour.
Vanilla Extract
Rounds out the flavours.
Full-Fat Block Cream Cheese
Creates a rich and creamy frosting.
Powdered Sugar
Sweetens and thickens the frosting.
How to make lemon pineapple cake
Step 1: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: In a separate large mixing bowl, add the softened butter, sugar, and lemon zest. Beat on medium-high speed for 2 minutes until pale and creamy.
Step 3: Add eggs one at a time, beating for 15 seconds after each addition.
Step 4: Pour in the crushed pineapple, olive oil, lemon juice, and vanilla extract. Beat on low-medium speed for 10 seconds until combined.
Step 5: Add the dry flour mixture and beat on low-medium speed until incorporated. Avoid over-mixing.
Step 6: Pour the batter into the greased cake pan. Bake for 40-45 minutes until a skewer inserted into the middle comes out clean or with a few moist crumbs. Remove from the oven and allow to cool in the pan for 15 minutes. Transfer cake to a wire rack to cool completely before adding the frosting.
Step 7: In a large mixing bowl, beat the softened cream cheese, butter, and lemon zest with electric beaters for 1 minute until smooth. Add the sifted powdered sugar and beat for another 40 seconds until light and fluffy. Spread over the cooled cake and serve.
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Moist Lemon Pineapple Cake
Ingredients
Method
- Preheat Oven: Great oven to 356ºF (180ºC).
- Prepare Pan: Grease a round 8-inch baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat Butter and Sugar: In a separate large mixing bowl, add the softened butter, sugar, and lemon zest. Beat on medium-high speed for 2 minutes until pale and creamy. Scrape down the sides.
- Incorporate Eggs: Add eggs one at a time, beating for 15 seconds after each addition. Scrape the sides of the bowl.
- Mix in Wet Ingredients: Pour in the crushed pineapple, olive oil, lemon juice, and vanilla extract. Beat on low-medium speed for 10 seconds until combined.
- Combine with Dry Ingredients: Add the dry flour mixture and beat on low-medium speed until incorporated. Avoid over-mixing. Fold in any excess flour around the sides of the bowl with a rubber spatula.
- Transfer Batter: Pour the batter into the greased cake pan.
- Bake: Bake for 40-45 minutes until a skewer inserted into the middle comes out clean or with a few moist crumbs. Remove from the oven and allow to cool in the pan for 15 minutes.
- Cool: Transfer cake to a wire rack to cool completely before adding the frosting.
- Mixing: In a large mixing bowl using electric beaters, beat the softened cream cheese, butter and lemon zest for 1 minute on medium speed. Scrape down the sides.
- Add Sugar: Sift in the powdered sugar and beat for 40 seconds on medium-high speed until well combined and whipped.
- Frost Cake: Spread frosting over the cooled cake. Serve and enjoy!
Nutrition
Video
Notes
- 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.
Tried this recipe?
Let us know how it was!Can I use pineapple pieces instead of crushed pineapple?
Not recommended. I tested this using canned pineapple pieces blended into a crushed texture, and the batter turned out far too thin. Blending releases extra liquid, and if you add the juice from the can as well, it throws off the cake’s consistency. Since I haven’t tested how much liquid would need to be discarded to fix it, I strongly recommend using canned crushed pineapple for best results.
What to do with leftover crushed pineapple?
Left with extra crushed pineapple after baking? Don’t let it go to waste! Try it in this refreshing pineapple crush mocktail, or stir it into these fruity mango pineapple popsicles or lime pineapple popsicles for a cool, tropical treat. It’s also great folded into yogurt, smoothies, or even overnight oats.
A very easy, yummy family favourite! My only critique is the amount of powdered sugar in the frosting. I use 1/3 of the recommended amount and it’s still so sweet. A great recipie to tweak and add your own flair too.
Hi Renee, thank you so much for your feedback. That’s a great tip on the frosting, it can definitely be adjusted to suit your taste but in return, it will alter the consistency, but so glad you enjoyed the cake! Sam 🙂