The most luscious, moist and delicious pineapple cake you'll ever try!
Recipe by adapted by Christina Conte on August 9, 2025
Prep time: PT15M
Cook time: PT55M
Total time: PT80M
4.75 stars (16 reviews)
pineapple, pineapple cake
- Preheat oven to 350°F (175°C)
- Prepare an 8" springform pan by greasing and lining the bottom in parchment paper (sides optional, if you want really clean sides), then grease the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- In a food processor, process the pineapple until it is almost puréed.
- Add this pineapple to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a or skewer to make sure the pineapple cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
- Beat the cream cheese and butter until well-mixed.
- Add vanilla, then add the powdered sugar. Mix slowly, increasing the speed until all of the sugar is incorporated and frosting is smooth. If too thick add a little pineapple juice, milk, or water.
- Frost the cake.