Pineapple Cake with Cream Cheese Frosting and Almon

Name: Pineapple Cake with Cream Cheese Frosting and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1 teaspoon baking soda; 3/4 teaspoon ground ginger; 1/4 teaspoon salt; 1 2/3 cups sugar; 2 large eggs; 1/2 cup (1 stick) unsalted butter, room temperature; 1 20-ounce can crushed pineapple in syrup; 1 cup chopped almonds, toasted; 10 ounces cream cheese, room temperature; 1 2/3 cups powdered sugar

Servings: persons

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

1
Preheat oven to 350F.
2
Butter and flour 13 x 9 x 2-inch baking pan.
3
In medium bowl, combine flour, baking soda, ginger and salt.
4
In large bowl, beat 1 2/3 cups sugar, eggs and 1/4 cup butter until fluffy.
5
Mix in pineapple with syrup and 1/2 cup almonds, then dry ingredients.
6
Transfer to prepared pan.
7
Bake cake until tester inserted into center comes out clean, about 40 minutes.
8
Transfer to rack; cool 20 minutes.
9
Beat cream cheese, powdered sugar and remaining 1/4 cup butter in medium bowl to blend.
10
Spread frosting over warm cake.
11
Sprinkle with remaining almonds.

1472

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all purpose flour, 1 teaspoon baking soda, 3/4 teaspoon ground ginger, 1/4 teaspoon salt, and more.

Yes, Pineapple Cake with Cream Cheese Frosting and Almonds falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Cake with Cream Cheese Frosting and Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions