This Pumpkin Pineapple Cake is incredibly moist and flavorful. It would be a marvelous addition to any fall gatherinng!
Pumpkin Pineapple Cake is such a great way to spruce up your dessert table at Thanksgiving or any fall celebration. When you combine the comfort of pure pumpkin and pumpkin spice with the sweetness of crushed pineapple, magic happens! It’s so incredibly moist and flavorful!
The secret to this easy, fall-flavored cake is a 20 ounce can of crushed pineapple, juice and all! Simply mix all of the dry ingredients, then stir in one can of pure pumpkin puree and one can of crushed pineapple (juice included!). All of the holiday magic comes together as the fluffy batter bakes into a tender, moist cake.
While the cakes cool, mix up the creamy, dreamy buttercream frosting. To create a stunning four layered cake, just cut the two baked cake layers in half horizontally then spread a layer of frosting in-between each layer of cake.
Ta-da! A moist Pumpkin Pineapple Cake layered with buttercream frosting and topped with candied pecans that is sure to WOW! your crowd this holiday season. Oh my yum!
You just can’t go wrong adding this Pumpkin Pineapple Cake to your fall dessert table. Everyone will be so thankful you did!
When you make this easy and oh so tasty cake for your holiday celebrations and post to social, be sure to tag @thebakermama. I absolutely love seeing you enjoy my recipes!
- 2½ cups all-purpose flour
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 (15 ounce) can pure pumpkin
- 1 (20 ounce) can crushed pineapple, including juice
- 8 ounces cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 18 candied pecans, for garnishing
- Preheat oven to 350°F.. Line the bottom of two 8-inch round cake pans with parchment paper and spray with non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, pumpkin pie spice, baking powder, baking soda and salt. In a small mixing bowl, lightly beat the eggs together. Make a well in the center of the dry ingredients and add the beaten eggs, vanilla, pumpkin and crushed pineapple. Stir until well combined.
- Divide batter evenly between the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center of each cake comes out clean.
- Let cakes cool in pans for at least 15 minutes before running a sharp knife around the edges and turning out onto wire racks to cool completely.
- To make the frosting, beat the cream cheese, butter and vanilla together in the bowl of an electric mixer fitted with the whisk attachment. Beat in the powdered sugar, 1 cup at a time, until well combined and creamy.
- Once the cakes are cooled, use a serrated knife to split them in half horizontally. Place one cake layer on a cake stand. Spread a fourth of the frosting over the first cake layer, spreading it all the way to the edges. Repeat with remaining cake layers and frosting. Line the top of the cake with candied pecans, if desired. Serve and enjoy!
- Store cake in the refrigerator.