by Sheryl

Prep Time: 5 mins | Cook Time: 40 mins | Yield: 15 servings

Refreshing, perfectly sweet, moist pineapple cake that is the easiest to make. Frost with a decadent cream cheese frosting while still hot, this sure to make your day better!

A dense, moist cake filled with chopped nuts and crushed pineapples. So simple, not fussy, and the result? Superb flavour and texture that you’ll crave over and over.


2 c all-purpose flour
2 c of sugar
2 Eggs
1 tsp baking soda
1 tsp vanilla
1 pinch salt
1 (20 oz) can(s) crushed pineapple (undrained) in its own juice – not syrup,
1 c chopped nuts, optional

Note: This cake has no oil or butter, but the frosting has.


1/2 c (1 stick) butter
1 pkg (8 oz) cream cheese, softened,
1 tsp vanilla
1 1/2 c confectioners’ sugar
shredded coconut for garnish, optional


Step 1: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.

Step 2: Grease a 9 x 13-inch cake pan with cooking spray.

Step 3: Combine the flour, sugar, egg, baking soda, vanilla, salt, pineapple, and nuts in a large mixing bowl until well blended.

Step 4: Place the batter into the prepared pan and bake in the preheated oven for about 35 to 40 minutes or until golden brown.

Step 5: Once done, remove from the oven and onto a wire rack. Allow the cake to cool at room temperature.

Step 6: For the frosting, add butter, cream cheese, and vanilla in a medium mixing bowl. Beat until smooth.

Step 7: Slowly add in the powdered sugar, beating every after each addition.

Step 8: Pour the frosting over the warm cake and evenly spread.

Step 9: Optional: Garnish with chopped nuts.

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