We discovered this dish at a local restaurant, and since then, we couldn’t get over it

1 can of crushed pineapples

1 1/2 cups all-purpose flour

1 cup sugar

2 eggs

1/2 cup vegetable oil

1 teaspoon baking soda

1 teaspoon vanilla extract

A pinch of salt


Preheat your oven to 350°F (175°C).

In a large bowl, combine the flour, sugar, baking soda, and salt.

Add the eggs and blend well.

Stir in the oil, crushed pineapple, and vanilla extract until the mixture is uniform.

Pour the batter into a casserole dish.

Bake for 35-40 minutes or until a toothpick inserted comes out clean.

Let the cake cool, then spread the cream cheese icing (recipe below) on top.

Garnish with shredded coconut, if desired, and serve.

Cream Cheese Icing:


4 ounces cream cheese

1/4 cup softened butter

2 cups powdered sugar

1 teaspoon vanilla extract


Mix the cream cheese and butter in a bowl until well blended.

Gradually add in the powdered sugar, mixing until smooth.

Stir in the vanilla extract until the icing is creamy.

Use immediately or refrigerate until needed.

This Moist Pineapple Cake with cream cheese icing is not just a dessert; it’s a nostalgic journey with each bite. Try this recipe for a rich yet light and fluffy treat that’s sure to be a hit at any gathering!

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