Easy Pineapple Cake
Easy Pineapple Cake made with canned crushed pineapple for a moist, fluffy texture. Topped with sweet pineapple buttercream frosting!
Servings 16 Squares
Calories 244kcal
Ingredients
Pineapple Cake
- 1 3/4 cups all-purpose flour, scoop & leveled
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 16 oz canned crushed pineapple with juice, do not drain, reserve 2 Tbsp for frosting
- 1/4 cup extra virgin olive oil
Pineapple Buttercream Frosting
- 113g g unsalted butter, softened to room temperature
- 1 3/4 cups powdered sugar
- 2 Tbsp crushed pineapple with juice, reserved from the can used in the cake
- 1/8 tsp salt
Instructions
Pineapple Cake
- Preheat Oven: Preheat oven to 356ºF (180ºC). Line a square 8×8 inch baking pan with parchment paper, set aside. Note: Alternatively, if you have a non-stick pan, liberally grease it with softened/spreadable butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder and salt until well combined. Set aside.
- Mix Sugar and Eggs: In a large mixing bowl, use electric hand beaters or a stand mixer with the paddle attachment to beat the sugar and eggs on medium speed for 1 minute until well combined, scraping down the sides as necessary.
- Reserve Pineapple for Frosting: Before adding the pineapple to the batter, measure out and set aside 2 tablespoons of the crushed pineapple with juice for the frosting.
- Incorporate Remaining Pineapple and Oil: Pour the remaining crushed pineapple (with juice) and the olive oil into the bowl. Beat on medium speed for 15 seconds until well combined.
- Add Dry Ingredients: Add the flour mixture and mix just until incorporated, about 15 seconds, ensuring not to over-mix to avoid a dense cake.
- Transfer Batter to Pan: Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake: Bake for 30–35 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool: Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Pineapple Buttercream Frosting
- Beat Butter: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attached, beat the softened butter for 1 minute until smooth, pale, and creamy.
- Add Sugar Gradually: Add half of the powdered sugar and beat on medium speed until combined. Add the remaining half and continue to beat until well combined.
- Add Reserved Pineapple and Salt: Add the reserved 2 tablespoons of crushed pineapple with juice and the salt. Beat for 1 minute until the frosting is light and fluffy.
- Frost Cake: Once the cake is completely cooled, spread the pineapple frosting evenly over the cake.
- Serve: Cut into squares and serve. Enjoy!
Video
Notes
Store: In an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days
Freeze: Wrap individual slices tightly in plastic and foil, freeze up to 3 months
Thaw: Let slices come to room temp or thaw overnight in the fridge
Nutrition
Calories: 244kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 145mg | Potassium: 100mg | Fiber: 1g | Sugar: 27g | Vitamin A: 222IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg