Introduction
Need a delicious dessert for a crowd? This Large-Batch Pineapple Cake is incredibly moist, fluffy, and bursting with sweet pineapple flavor. Baked in convenient foil tins, it’s perfect for potlucks, bake sales, family reunions, church events, birthdays, or any large gathering. Topped with a luscious pineapple cream cheese frosting, this easy cake stays moist for days and travels beautifully.
Whether you’re serving dozens of guests or preparing desserts ahead of time, this crowd-pleasing pineapple cake is sure to be a hit.
Why You’ll Love This Recipe
– Perfect for feeding a large crowd
– Moist, tender cake with real crushed pineapple
– Easy to bake and transport in foil pans
– Great for parties, holidays, and bake sales
– Can be made ahead and freezes well
Ingredients
For the Cake
– 6 cups all-purpose flour
– 4 cups granulated sugar
– 2 tablespoons baking powder
– 1 teaspoon salt
– 2 cups unsalted butter, melted
– 8 large eggs
– 2 cups whole milk
– 2 teaspoons vanilla extract
– 2 cans (20 ounces each) crushed pineapple, undrained
For the Pineapple Cream Cheese Frosting
– 16 ounces cream cheese, softened
– 1 cup unsalted butter, softened
– 8 cups powdered sugar
– 2 teaspoons vanilla extract
– ½ cup crushed pineapple, well drained
Optional Garnishes
– Toasted coconut flakes
– Chopped pecans or walnuts
– Maraschino cherries
– Fresh pineapple pieces
Instructions
1. Preheat the oven to 350°F (175°C). Grease two large disposable foil baking pans (approximately 9×13 inches each) or several smaller foil tins.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, beat the melted butter, eggs, milk, vanilla, and crushed pineapple with its juice until well combined.
4. Gradually stir the wet ingredients into the dry ingredients until no dry flour remains. Do not overmix.
5. Divide the batter evenly among the prepared foil pans and smooth the tops.
6. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool completely before frosting.
8. For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the vanilla and drained crushed pineapple until light and fluffy.
9. Spread the frosting evenly over the cooled cakes.
10. Garnish with toasted coconut, chopped pecans, or cherries if desired before slicing and serving.
Tips
– Drain the pineapple well before adding it to the frosting to keep it thick and creamy.
– Allow the cakes to cool completely before frosting.
– Cover tightly and refrigerate because of the cream cheese frosting.
– The unfrosted cakes can be frozen for up to 3 months.
Serving Suggestions
Serve chilled or at room temperature with fresh fruit, whipped cream, vanilla ice cream, or a hot cup of coffee. This cake is perfect for picnics, celebrations, holiday buffets, and community events.
Conclusion
Large-Batch Pineapple Cake is a moist, flavorful dessert that’s ideal for serving a crowd. With its soft pineapple-infused crumb and rich cream cheese frosting, it’s a dependable recipe that’s easy to transport, simple to prepare, and guaranteed to disappear quickly at any gathering.