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We thought we had found the summer cake to end all summer cakes, but this sunny pineapple cake stole the show in our hearts and bellies.
It’s no showboat, and it doesn’t look like the best cake out there, but once you take your first bite, you’ll realize that hiding right in front of our eyes is actually the most delicious cake out there, perfectly light and moist and a great summer treat.
You could easily decorate this cake with some pineapple chunks arranged on top, but we figured, why mess with what ain’t broke—this one is as good as it gets!
Let’s start with our cake. It’s made from scratch, super easy, and packs a punch with flavor.
It starts out as a fairly dry batter, with wet and dry ingredients mixed together… but then you throw in a 20-ounce can of pureed pineapple, and that brings everything together gloriously, ensuring a moist cake that never dries out, plus those delicious little pineapple chunks that keep us coming back for more. (Seriously, there’s no holding back with this recipe, it’s totally addictive.)
Once our cake is baked, we mix up a hybrid frosting of cream cheese and butter.
It’s sweet, but not too sweet, and has just the right amount of tartness to balance out the sweetness of the freshly baked cake.
A little goes a long way here, folks. You don’t need a crazy amount of frosting to cover this cake—you just need a light layer to hold it all together.
Trust us, for a dessert that’s going to feed a crowd, sweet, but still refreshing, this is the dessert we want to eat when it’s hot out.
Pro tip:
Refrigerate it on those hot days and then refrigerate it to make it extra refreshing. Seriously delicious.
Ingredients