Move over pineapple upside-down cake — there’s a new pineapple cake in town! Thanks to crushed pineapple added right into the cake batter, this layered pineapple cake with cream cheese frosting is quick and easy to make, and packs in plenty of pineapple flavor to have you thinking about warm summer breezes and mini-umbrella festooned cocktails.
Slivered almonds add an elegant crunch. Photo Credit : Aimee Seavey
The pineapple (named for its resemblance to the pine cone) is native to South America, and was brought back to Europe by Christopher Columbus in 1493. Soon after it’s believed a Spanish ship brought it to Hawaii, where it flourished and eventually became a monster crop for the island chain.
We often see pineapples used throughout New England at inns and restaurants as symbols of welcome and hospitality, harking back to the days when sea captains would return from voyages to the Caribbean Islands. Legend tells us that the captain would place a pineapple from the voyage on a fence post outside the house to let friends and neighbors know he had returned safely, and to welcome them inside for a visit (and likely, some rum).
Why not continue the tradition by showing up at a friend’s house with this pineapple right-side-up cake to share over coffee and conversation?
Pineapple Cake with Cream Cheese Frosting Photo Credit : Aimee Seavey
Because it calls for oil instead of butter, this cake is a one-bowl wonder with no creaming step. Moist and sweet, you’ll have no trouble finding willing volunteers to help make it disappear — I didn’t!
Pineapple Cake with Cream Cheese Frosting Photo Credit : Aimee Seavey
Think spring (and then summer) by making this pineapple cake with cream cheese frosting and sharing the delicious results!
This post was first published in 2013 and has been updated.
Aimee Tucker is Yankee’s senior digital editor. A lifelong New Englander and Yankee contributor since 2010, Aimee has written columns devoted to history, foliage, retro food, and architecture, and regularly shares her experiences in New England travel, home, and gardening. Her most memorable Yankee experiences to date include meeting Stephen King, singing along to a James Taylor Fourth of July concert at Tanglewood, and taking to the skies in the Hood blimp for an open-air tour of the Massachusetts coastline.
I have two variations of this recipe in my collection. One is from a friend in New Jersey who got it from her mother. The other is one I had for “Hummingbird Cake. Both call for walnuts, which is what I’ve always used, and they are wonderful.
I suscribe to Yankee and love it!!! We visit The coastal area often and I find it very informative. This recipe was given to me by a neighbor of mine 45 years ago and she used the whole can of pineapple and juice, as well as all the other ingredients as stated (except walnuts instead of almonds). Always been a hit when I serve it. That would be my input on the “juice” situation.
I have asked many times but still without an answer. Why wont you put the nutritional value with your recipes? That info is very important to me. Thank You..
Hi Barbara. Unfortunately, we do not have the resources to include recipe nutritional information, but there are many websites that can easily do the conversions for you. Here’s one to try: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I plan to use walnuts — so glad other people do the same ( don’t like (not at all) Almonds) I don’t use almonds in anything—too many other nuts out there, (that’s right). thanks for all your recipes and comments– PEGGY from Davidsonville , MD.
I cannot find the Pineapple Cake with Cream Cheese Frosting Recipe. The link tells me it’s not there.
Would you please forward i?
Thank You
Hi Mary — thanks for letting us know the link wasn’t working properly. We’ve corrected it, but you can also get to the recipe here: http://www.yankeemagazine.com/recipe/pineapple-right-side-up-cake
Can I leave out the almonds in this recipe?
Hi Judy. We haven’t tested this recipe without the almonds, but suspect you can omit them without hurting the recipe. Let us know how it turns out!
I have two variations of this recipe in my collection. One is from a friend in New Jersey who got it from her mother. The other is one I had for “Hummingbird Cake. Both call for walnuts, which is what I’ve always used, and they are wonderful.
this is the 3rd request I have sent-can you make this cake in a 13x9x2pan?
Thank you
HI, Shane, an 11×7 pan could take the place of 2 eight inch round pans according to my pan conversion chart. Hope this helps. Debi
Yes.
I suscribe to Yankee and love it!!! We visit The coastal area often and I find it very informative. This recipe was given to me by a neighbor of mine 45 years ago and she used the whole can of pineapple and juice, as well as all the other ingredients as stated (except walnuts instead of almonds). Always been a hit when I serve it. That would be my input on the “juice” situation.
I have asked many times but still without an answer. Why wont you put the nutritional value with your recipes? That info is very important to me. Thank You..
Hi Barbara. Unfortunately, we do not have the resources to include recipe nutritional information, but there are many websites that can easily do the conversions for you. Here’s one to try: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I plan to use walnuts — so glad other people do the same ( don’t like (not at all) Almonds) I don’t use almonds in anything—too many other nuts out there, (that’s right). thanks for all your recipes and comments– PEGGY from Davidsonville , MD.