Sandra This Paula Deen Pineapple Cake is a moist and buttery recipe, which is made with crushed pineapple and a rich cream cheese frosting. It’s the perfect potluck dessert, ready in about an hour.
Paula Deen Pineapple Cake Ingredients
For the Cake:
- 1 ½ sticks (¾ cup) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 (20-ounce) can crushed pineapple in juice, undrained
For the Pineapple Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- 1 stick (½ cup) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ cup crushed pineapple, well-drained
- Toasted coconut or chopped pecans, for garnish (optional)
How To Make Paula Deen Pineapple Cake
- Prep Oven and Pan: Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine and Mix: In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Pineapple and Bake: Using a spatula, gently fold in the entire can of undrained crushed pineapple until it is evenly distributed. Pour the batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool completely in the pan on a wire rack before frosting.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually beat in the powdered sugar until you reach your desired sweetness and consistency. Beat in the vanilla and the well-drained crushed pineapple.
- Frost and Serve: Spread the frosting evenly over the cooled cake. Garnish with toasted coconut or chopped pecans, if desired.
Recipe Tips
- How do you make the cake extra moist? The secret is using the entire can of crushed pineapple with its juice. This infuses the cake with a huge amount of moisture and tropical flavor. Do not drain it!
- Can I make this ahead of time? Yes, this is a perfect make-ahead cake. You can bake the cake, let it cool completely, then cover and store it at room temperature for a day before you frost and serve it.
- How do I get a smooth frosting? It is crucial that your cream cheese and butter are fully softened to room temperature. This is the key to a perfectly smooth, lump-free cream cheese frosting.
- Can I use fresh pineapple? You can, but for the best texture and moisture level that this recipe is designed for, canned crushed pineapple in juice is highly recommended.
What To Serve With Pineapple Cake
This rich and moist sheet cake is a complete dessert on its own, perfect for parties, potlucks, and family gatherings. It needs no accompaniment, but a cup of coffee or a cold glass of milk pairs with it wonderfully.
How To Store Pineapple Cake
- Refrigerate: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Cover it tightly with plastic wrap. It will keep well and stay moist for up to 5 days. It’s delicious served chilled or you can let it sit at room temperature for 20 minutes before serving.
Pineapple Cake Nutrition Facts
- Serving: 1 slice (1/15th of cake)
- Calories: 480 kcal
- Carbohydrates: 75g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 12g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This usually happens if the cake is under-baked or if the oven door was opened too early. Make sure a toothpick inserted into the very center comes out with moist crumbs, not wet batter, before you remove it from the oven.
Yes, sometimes when you add the pineapple (which is acidic), the batter can look slightly separated or curdled. This is perfectly normal and will bake up just fine.
Yes. This recipe can be adapted for two 9-inch round cake pans to make a layer cake. You will need to reduce the baking time to about 25-30 minutes.
Try More Recipes:
- Paula Deen Chocolate Gooey Butter Cake Recipe
- Paula Deen Better Than Cake Recipe
- Paula Deen Applesauce Cake Recipe
Paula Deen Pineapple Cake Recipe
Description
An incredibly moist and buttery Southern-style pineapple sheet cake topped with a rich, tangy pineapple cream cheese frosting.
Ingredients
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch pan.
- Cream the butter and sugar. Beat in the eggs and vanilla.
- In a separate bowl, whisk the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the entire can of undrained crushed pineapple.
- Pour the batter into the prepared pan and bake for 30-35 minutes. Let it cool completely.
- Make the frosting by beating the cream cheese and butter until smooth. Beat in the powdered sugar, vanilla, and drained pineapple.
- Spread the frosting over the cooled cake.
Notes
- The most important tip for a moist cake is to use the entire can of crushed pineapple without draining the juice.
- For the best, smoothest frosting, it is essential that your cream cheese and butter are fully softened to room temperature.
- Do not over-bake the cake; pull it from the oven as soon as a toothpick inserted in the center comes out clean to ensure it stays moist.
- You must let the cake cool completely before frosting it, otherwise the cream cheese frosting will melt and become runny.
