Best 17 Cream Cheese Pineapple Frosting Recipes

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Cream cheese pineapple frosting is a delicious and versatile frosting that can be used to top cakes, cupcakes, or cookies. It is also a great filling for pies and tarts. The combination of cream cheese and pineapple creates a smooth, creamy, and tangy frosting that is sure to please everyone. In this article, we will explore some of the best recipes for cream cheese pineapple frosting, as well as provide tips and tricks for making the perfect frosting.

Here are our top 17 tried and tested recipes!

PINEAPPLE CREAM CHEESE FROSTING



Pineapple Cream Cheese Frosting image

This frosting goes great on lemon cake, 7-up® cake, or lemon cookies.

Provided by Janelle Williams Hawthorne

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 5m

Yield 32

Number Of Ingredients 4

½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
4 tablespoons pineapple juice
4 cups sifted confectioners' sugar

Steps:

  • Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 5.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 41.3 mg, Sugar 15.6 g

BANANA-PINEAPPLE LAYER CAKE WITH CREAM CHEESE FROSTING



Banana-Pineapple Layer Cake with Cream Cheese Frosting image

Provided by Carol Hill

Categories     Fruit     Dessert     Bake     Cream Cheese     Banana     Pineapple     Pecan     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 18

Cake
3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups chopped bananas (from about 3 bananas)
1 cup chopped pecans
1 8-ounce can crushed pineapple with juice
Frosting
2 8-ounce packages cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
1/2 cup chopped toasted pecans

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.
  • For frosting:
  • Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)

DAVID'S FAVORITE CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING



David's Favorite Carrot Cake with Pineapple Cream Cheese Frosting image

Provided by Nancy Fuller

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 18

2 tablespoons butter
1 1/2 cups granulated sugar
1 cup canola oil
1 cup light brown sugar
4 large eggs, lightly beaten
3 cups unbleached all-purpose flour
1 1/2 cups shredded carrots
1 1/2 cups shredded coconut
1 cup chopped walnuts, plus more for garnish
3 tablespoons ground cinnamon
1 tablespoon almond extract
1 tablespoon baking powder
1/2 teaspoon salt
One 15-ounce can pineapple rings, drained (reserve the liquid for the frosting) and chopped into 1/2-inch pieces
8 ounces cream cheese, at room temperature
3 cups confectioners' sugar
4 tablespoons unsalted butter, at room temperature
1/4 cup reserved pineapple juice from the canned pineapple

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
  • In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
  • Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour.
  • For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated.
  • To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts.

PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING RECIPE - (4/5)



Pineapple Pecan Cake with Cream Cheese Frosting Recipe - (4/5) image

Provided by mytastytreasures

Number Of Ingredients 12

CAKE:
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 eggs
1 (20-ounce) can crushed pineapple with juice
1 cup chopped pecans, optional
ICING:
1 stick butter, softened
1 (8-ounce) package cream cheese softened
2 cups confectioners sugar
1 tablespoon vanilla

Steps:

  • CAKE: Mix flour, sugar, and baking soda in a large bowl. Add in the eggs, pineapple along with its juice, and the pecans, if using. Stir just until moistened. Pour into a buttered 9x13-inch baking pan. Bake in a preheated 350°F oven for about 35 minutes or until toothpick comes out clean. Cool completely. ICING: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting.

CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING



Carrot Cake with Pineapple Cream Cheese Frosting image

This rich, moist cake has all the flavor, without all the fat and calories. Because it is so full of carrots, pineapple, and nuts it is similar to a fruit bread. For the best flavor, bake the cake one day ahead.

Provided by Meghan Miller

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 10h5m

Yield 16

Number Of Ingredients 19

cooking spray
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 eggs
1 ½ cups white sugar
¾ cup buttermilk
¾ cup unsweetened applesauce
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 ½ cups grated carrots
1 ½ cups chopped pecans
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
1 (8 ounce) package Neufchatel cheese, softened
1 tablespoon reserved pineapple juice
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Sift flour, baking soda, cinnamon, and 1/2 teaspoon salt together in a bowl. Lightly beat eggs in a bowl; add white sugar, buttermilk, applesauce, oil, and 2 teaspoons vanilla extract and mix well. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into prepared dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in baking dish on a wire rack, about 1 hour. Cover dish tightly with plastic wrap; refrigerate 8 hours to overnight.
  • Beat Neufchatel cheese and 1 tablespoon reserved pineapple juice together in a bowl with an electric mixer until smooth; add confectioners' sugar, 1 teaspoon vanilla extract, and 1 pinch salt and beat until frosting is smooth. Spread frosting on cake.

Nutrition Facts : Calories 398 calories, Carbohydrate 66.6 g, Cholesterol 34.3 mg, Fat 13.3 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 329.3 mg, Sugar 51.5 g

CARROT & PINEAPPLE BUNDT CAKE WITH CREAM CHEESE FROSTING



Carrot & Pineapple Bundt Cake With Cream Cheese Frosting image

My SIL wanted a carrot cake for her birthday. I am not keen on layered cakes. They are too much of a pain to make. Bundt cakes have the less hassle and pretty presentation factor. My first attempt was in a more complex designed bundt pan and it was a flop! Use a simple design bundt pan, make sure to grease it up really well, and flour it.

Provided by Aussie-In-California

Categories     Dessert

Time 1h40m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 19

3 cups flour
1 cup sugar
1 cup brown sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 (8 ounce) can crushed pineapple in juice
2 cups carrots, grated
3 eggs, room temperature beaten
1 1/2 cups vegetable oil
2 teaspoons pure vanilla extract
1 1/2 cups pecans, chopped
4 1/2 cups confectioners' sugar
8 ounces cream cheese, at room temperature
1/4 cup butter
2 teaspoons milk
2 tablespoons pure vanilla extract
1/4 cup pecans, chopped

Steps:

  • CAKE: Grease and lightly flour bundt pan.
  • In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
  • Drain crushed pineapple reserve the drained juice.
  • In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
  • Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
  • Stir in carrots, crushed pineapple and chopped pecans.
  • Pour into pan and Bake at 325°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
  • Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
  • ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.

CREAM CHEESE PINEAPPLE FROSTING



Cream Cheese Pineapple Frosting image

This creamy frosting is wonderfully good on yellow or white cakes. This recipe makes enough to frost one 9x13 inch cake. Enjoy!

Provided by Ginger

Categories     Desserts     Frostings and Icings

Yield 12

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
½ cup confectioners' sugar
1 teaspoon vanilla extract
1 (16 ounce) can pineapple pie filling
½ cup flaked coconut
½ cup chopped walnuts

Steps:

  • In a large bowl, mix softened cream cheese with whipped topping, confectioners sugar and vanilla. Mix well and frost cake with this mixture. Spread pineapple pie filling over frosting, sprinkle with coconut and chopped nuts. Enjoy!

Nutrition Facts : Calories 224.5 calories, Carbohydrate 20 g, Cholesterol 20.5 mg, Fat 15.3 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 75.2 mg, Sugar 17.7 g

COCONUT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING



Coconut-Pineapple Cake With Cream Cheese Frosting image

This recipe was submitted to a Southern Living recipe contest and won Dessert of the Year. It graces the cover of the 20th anniversary edition of the SL Annual Recipes Cookbook. It's a beautiful and delicious cake. We made it for Easter last year, and the family prounounced that it will be our traditional Easter cake from that moment on. Southern U.S. region, of course.

Provided by PanNan

Categories     Dessert

Time 1h15m

Yield 1 3layer 9inch cake

Number Of Ingredients 16

1 (15 1/4 ounce) can crushed pineapple in juice, undrained, divided use
1 1/2 cups butter, softened
3 cups sugar
5 eggs
1/2 cup carbonated lemon-lime beverage
3 cups cake flour, sifted
1 teaspoon lemon extract
1 teaspoon vanilla extract
6 ounces shredded coconut (for coating sides of cake)
2 cups sugar
1/4 cup cornstarch
1 cup water
1/2 cup butter, softened
3 ounces cream cheese, softened
1 lb powdered sugar, sifted
1 teaspoon vanilla extract

Steps:

  • Grease three 9" round cake pans, and line bottoms with parchment paper.
  • Drain pineapple, reserving 3/4 cup juice.
  • Remove 1/4 cup of the juice for the Cream Cheese Frosting.
  • Reserve the pineapple for the Pineapple Filling.
  • Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
  • Add eggs, one at a time, beating until blended after each addition.
  • Combine 1/2 cup reserved pineapple juice and 7-Up.
  • Add flour to butter mixture alternately with juice mixture, beginning and ending with flour.
  • Beat at low speed until blended after each addition.
  • Stir in extracts.
  • Pour 1/3 of batter into each of the prepared cake pans.
  • Bake at 350 for 25- 30 minutes or until a wooden pick inserted in center comes out clean.
  • Remove from pans immediately; cool on wire racks.
  • Meanwhile make Pineapple Filling.
  • Stir together sugar and cornstarch in a saucepan.
  • Stir in pineapple and water.
  • Cook over low heat, stirring occasionally, 15 minutes or until very thick.
  • Cool.
  • When cake is cool, make Cream Cheese Frosting.
  • Beat butter and cream cheese at medium speed with an electric mixer until blended.
  • Gradually add powdered sugar, vanilla, and enough pineapple juice to make frosting a good spreading consistency, mixing well.
  • When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer, and spreading remaining filling on top of cake, spreading to within 1/2" of edges.
  • Spread Cream Cheese Frosting on sides of cake, and pipe a border around the top 1/2" edge, or just spread some of the frosting around the edge.
  • Sprinkle coconut on sides and border, coating the Cream Cheese Frosting.

ANGELA'S PINEAPPLE COCONUT CREAM CHEESE FROSTING



Angela's Pineapple Coconut Cream Cheese Frosting image

Make and share this Angela's Pineapple Coconut Cream Cheese Frosting recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 5m

Yield 1 cake, 14 serving(s)

Number Of Ingredients 4

16 ounces softened cream cheese
1 cup powdered sugar
3 tablespoons pineapple juice
3 tablespoons cream coconut milk

Steps:

  • Blend all ingredients together in a food processor till light and fluffy.

CREAM CHEESE PINEAPPLE PUDDING/FROSTING



Cream Cheese Pineapple Pudding/Frosting image

I have been making this since my son, Jeremy was small, twenty-five years now. He did bring the cake out of the refrigerator one time, the cake being "top heavy" landed upside down on the floor. Now he knows when mom say's she is making "pineapple upside down cake", he knows what I'm making! I also made it for my Dad's 4th of July birthday party, everyone loved it! You can also make it as a pudding, and put in individual serving dishes, for about 8 -10 people. It's that good!

Provided by Grammabobbie

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 5

1 (3 ounce) package French vanilla instant pudding
1 cup milk
1 (8 ounce) package cream cheese, room temperature
1 (8 ounce) container Cool Whip
1 (12 ounce) can crushed pineapple (drained)

Steps:

  • Mix pudding with 1 cup milk, and softened cream cheese, and mix on low with electric mixer until blended.
  • Stir in pineapple, then fold in cool whip.
  • Frost a yellow or white cake and keep refrigerated. So yummy!

Nutrition Facts : Calories 182.8, Fat 12.2, SaturatedFat 8.8, Cholesterol 23.6, Sodium 172.8, Carbohydrate 16.8, Fiber 0.2, Sugar 15.1, Protein 2.5

PINEAPPLE CREAM CHEESE FROSTING



Pineapple Cream Cheese Frosting image

An easy and delicious frosting. Will frost about 2 dozen cupcakes. From the United States Regional Cookbook, Culinary Institute of Chicago, 1947.

Provided by Molly53

Categories     Dessert

Time 5m

Yield 1 9 inch layer cake

Number Of Ingredients 5

1 (3 ounce) package cream cheese, room temperature
2 tablespoons butter, room temperature
3 -3 1/4 cups confectioners' sugar
2 tablespoons pineapple juice (the liquid drained from canned pineapple is fine)
2 teaspoons lemon juice (fresh is best)

Steps:

  • Blend cheese and butter together thoroughly.
  • Add remaining ingredients and whip till light and fluffy.

PINEAPPLE ALMOND CAKE WITH CREAM CHEESE FROSTING



Pineapple Almond Cake With Cream Cheese Frosting image

Make and share this Pineapple Almond Cake With Cream Cheese Frosting recipe from Food.com.

Provided by Normaone

Categories     Dessert

Time 55m

Yield 12-15 serving(s)

Number Of Ingredients 11

2 cups flour
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1 2/3 cups sugar
1/2 cup unsalted butter, room temperature
1 (20 ounce) can crushed pineapple in syrup
1 cup chopped toasted almond
10 ounces cream cheese, softened
1 2/3 cups powdered sugar

Steps:

  • Preheat oven to 350^F.
  • Butter and flour 13x9x2 inch baking pan.
  • Combine the flour, baking soda, ginger, and salt in a medium bowl.
  • In a larger bowl, combine the eggs, sugar and 1/4 cup butter until fluffy.
  • Mix in 1/2 cup of the almonds and the pineapple with syrup.
  • Gradually add the flour mixture and transfer to the baking pan.
  • Bake until a tester comes out clean, about 40 minutes.
  • Cool on a rack about 20 minutes.
  • Meanwhile, beat the cream cheese, powdered sugar and remaining 1/4 c butter until blended.
  • Spread over warm cake and sprinkle with remaining almonds.

Nutrition Facts : Calories 504.7, Fat 23.1, SaturatedFat 10.8, Cholesterol 81.6, Sodium 237.2, Carbohydrate 69.7, Fiber 2.3, Sugar 50.9, Protein 7.8

CARROT -PINEAPPLE CAKE WITH CREAM CHEESE FROSTING



Carrot -Pineapple Cake With Cream Cheese Frosting image

Make and share this Carrot -Pineapple Cake With Cream Cheese Frosting recipe from Food.com.

Provided by Dienia B.

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/2 cups oil
2 cups sugar
4 eggs
2 1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup nuts
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
2 cups carrots
1 cup crushed pineapple
2 cups powdered sugar
1/2 cup butter
1 (3 ounce) package cream cheese
1 tablespoon milk

Steps:

  • mix the sugar and oil
  • add eggs
  • beat until creamy
  • sift dry ingredients.
  • darlene uses regular flour instead of cake flour
  • add to creamed mixture
  • add vanilla
  • add grated carrots
  • add chopped nuts.
  • add pineapple
  • bake in greased cake pan in 350 degree oven for about 45 minutes or until done
  • frosting 1 box powdered sugar
  • i stick butter
  • cream cheese
  • beat together
  • and thin to spreading consistancy with milk.
  • this cake freezes well.

PINEAPPLE COCONUT COOKIES / CREAM CHEESE FROSTING



Pineapple Coconut Cookies / Cream Cheese Frosting image

I loved messing with these cookies...I added a lil of this and a lil of that as I went along...they turned out scrumptious! Hope you enjoy... My photos

Provided by Cassie *

Categories     Fruit Desserts

Time 25m

Number Of Ingredients 19

1 c crisco shortening
1 tsp pineapple extract
1 tsp salt
1 1/2 c sugar
2 eggs
1 - 20 oz can, crushed pineapple drained - reserve 2 tablespoons
3 1/2 c flour
1 tsp baking soda
1 tsp lemon juice
1 c flaked coconut
FROSTING
3 c confectioners' sugar
4 oz cream cheese, softened
2 Tbsp butter, softened
2 Tbsp reserved pineapple
1 tsp lemon juice
3 Tbsp milk
4 - drops yellow food coloring ( optional )
crushed pecans ( optional )

Steps:

  • 1. Preheat oven to 350 degree F.
  • 2. In a large bowl; cream together the crisco, sugar, salt and extract. Beat till fluffy and well mixed.
  • 3. Add the eggs and pineapple, mix till blended well.
  • 4. Add the flour, lemon juice and soda; mix until all is well incorporated. Stir in the coconut.
  • 5. Drop by tablespoonfuls onto greased cookie sheet. ( Can make smaller, just adjust the baking time.) Bake for 10 - 12 minutes.
  • 6. Remove from sheet after a few minutes onto racks to cool.
  • 7. Frosting: In a bowl, mix sugar, extract, juice, cream cheese, pineapple, food coloring and milk. Add more milk if too thick.
  • 8. Slather the frosting onto the cookie tops..now, decorate as desired or leave as is. I enjoyed dressing mine up a bit....enjoy these moist delicious cookies.

PINEAPPLE CREAM CHEESE FROSTING



Pineapple Cream Cheese Frosting image

This is a great 'shower' cake...baby showers, bridal showers, etc. It has kind of a pina colada taste, especially if you add coconut on top...fresh and fruity, very good in spring & summer. I usually use it over a yellow cake, but have also used white...would probably be good on a coconut cake, too. Be creative! :o)

Provided by winkki

Categories     Dessert

Time 10m

Yield 1 cake's worth of frosting

Number Of Ingredients 5

1 (3 1/2 ounce) package instant vanilla pudding
1 cup milk
8 ounces cream cheese, thinned slightly w/additional milk
1 (8 ounce) container non-dairy whipped topping
1 (12 ounce) can chopped pineapple, drained (to taste)

Steps:

  • Prepare pudding according to box directions, except use only the 1 c.
  • milk.
  • Beat together pudding and thinned cream cheese.
  • Fold in whipped topping.
  • Frost cake (yellow is a good choice)-- frosts equivalent of a boxed cake mix.
  • Sprinkle with pineapple.
  • Can also sprinkle with coconut and chopped nuts if desired.
  • Refrigerate.

PINEAPPLE ZUCCHINI CAKE (WITHOUT) CREAM CHEESE FROSTING RECIPE - (4.4/5)



Pineapple Zucchini Cake (without) Cream Cheese Frosting Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 23

1 cup all-purpose flour
1/2 cup whole wheat pastry flour (can use all white flour if you don't have this)
1-1/4 cup granulated sugar
1/2 cup sweetened flaked coconut (optional, I didn't use)
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
Freshly grated nutmeg, to taste (about 1/2 teaspoon), (you can use pre-ground, too)
1 pinch ground dried ginger (about 1/16 teaspoon)
3 tablespoons canola oil
2 whole large eggs
1 teaspoon vanilla
2 cups grated (unpeeled) zucchini (*see Note)
1 (20-ounce) can crushed pineapple in juice, drained (reserve in case you need it for the cake batter or the frosting)
NOTE: I think that half the pineapple would have been better, and I will do that next time.
NOTE: Because I'm trying to cut back on my sweet tooth, and fat, I didn't frost this cake. Undoubtedly, the frosting below is phenomenally good with this cake!
FROSTING
2 tablespoons butter, softened
8 ounces low-fat cream cheese, softened (can use full-fat cream cheese)
2 cups powdered sugar
2 teaspoons vanilla extract
Splash of milk or pineapple juice, if necessary
Chopped walnuts or pecans (optional)

Steps:

  • Preheat oven to 350°F. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk. Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple** into flour mixture. Batter might be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice. NOTE: I found that the batter was easy to work with, and I didn't need the addition of pineapple juice. **I felt that one 20-ounce can of pineapple was a little too much for this cake. However, adjust this or not, according to your preferences. TASTING NOTES: Loved this cake! It was super delicious and I did use whole wheat pastry flour. I did not miss the icing one little bit-- it's a great snacking cake, and maybe a great way to sneak in some veggies. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired. NOTES : If your zucchini are huge, scrape the seeds out of the center before you shred it so it's not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. Not sure if this is critical though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting. And this recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.

PINEAPPLE CAKE WITH CREAM CHEESE FROSTING



Pineapple Cake with Cream Cheese Frosting image

Pineapple Cake with Cream Cheese Frosting is a pineapple lovers dream come true. This moist delectable cake has an easy cream cheese frosting that has been flavored with pineapple juice and topped with toasted coconut. It screams summer in every bite and is perfect for graduations, pool parties, patio shindigs and baby showers.

Provided by Beth Pierce

Categories     Cakes

Time 1h10m

Number Of Ingredients 11

2 c all purpose flour
1 1/2 c sugar
2 tsp baking soda
2 large eggs beaten
3 (8 ounce) cans crushed pineapple with juice (reserve 3 tablespoons juice)
1 tsp vanilla extract
1 c chopped pecans
1 c sweetened coconut flakes
1 (8 ounce) box cream cheese softened
1/2 c butter softened
2 c powdered sugar

Steps:

  • 1. Preheat oven to 350 degrees. Grease a 9×13 inch baking dish.
  • 2. Whisk together the flour, sugar and baking soda. Add the beaten eggs, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract and pecans. Mix just until combined and pour into the baking pan. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake to fully cool for several hours before icing.
  • 3. Preheat oven to 325 degrees. Spread sweetened coconut in a thin layer on baking sheet. Bake 8-10 minutes or until lightly browned; flipping halfway.
  • 4. Using a mixer beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy. Add the powdered sugar 1/2 cup at a time; scraping down the sides. Spread over the completely cooled cake. Sprinkle the top with toasted coconut.

Tips:

  • Make sure the cream cheese is softened to room temperature before beginning. This will help it mix smoothly with the other ingredients.
  • If you don't have sour cream, you can use plain yogurt instead.
  • For a richer frosting, use heavy cream instead of milk.
  • If you want a thinner frosting, add more milk or cream.
  • If you want a sweeter frosting, add more powdered sugar.
  • For a tangier frosting, add more lemon juice.
  • Pineapple chunks should be small and chopped finely.
  • If you don't have canned crushed pineapple, you can use fresh pineapple that has been peeled and chopped.
  • Feel free to add other flavors to the frosting, such as vanilla extract, almond extract, or coconut extract.
  • This frosting is best used immediately, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

Cream cheese pineapple frosting is a delicious and versatile frosting that can be used on a variety of desserts. It's easy to make and only requires a few simple ingredients. This frosting is perfect for cakes, cupcakes, cookies, and more. So next time you're looking for a delicious and easy frosting recipe, give cream cheese pineapple frosting a try!

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