Moist Lemon Pineapple Cake
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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
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“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.
There’s something irresistible about this pairing. The zesty brightness of lemon and the natural sweetness of crushed pineapple were made to be together and in this cake, they really shine.
It’s soft, moist, and packed with tropical flavor without ever feeling too rich or heavy.
What I love most is how easy it is. No layering, no complicated techniques. Just one bowl, a few pantry staples, and a genius use of leftover crushed pineapple.
It’s the kind of cake you bake once and then crave again the next weekend and one thing’s for sure, it’ll be gone before you know it! Sam x
Ingredients you’ll need
- All-purpose flour
- Baking powder
- Fine salt
- Unsalted butter
- Granulated sugar
- Lemon zest
- Eggs
- Crushed pineapple
- Extra virgin olive oil
- Lemon juice
- Vanilla extract
- Full-fat block cream cheese
- Powdered sugar
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.
Try these pineapple cake recipes next
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
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.