Cakes featuring crushed pineapple as an ingredient include easy pineapple cake, two-ingredient pineapple angel food cake and carrot pineapple cake. Each recipe uses one can of crushed pineapple that is mixed in with the other ingredients.
Prepare an easy pineapple cake by combining 2 cups each of all-purpose flour and white sugar in a large bowl along with 2 teaspoons baking soda. Make a well in the center of the dry ingredients and add 2 eggs, 1 teaspoon vanilla and 1 20-ounce can crushed pineapple, blending well. Pour batter into a prepared baking pan and bake for 45 minutes at 350 degrees Fahrenheit. In a separate bowl, combine 1 8-ounce package cream cheese, 1/2 cup butter, 1 1/2 cups confectioners' sugar and 1 teaspoon vanilla, beating until creamy. Frost warm cake.
Make a simple pineapple cake. In a large bowl, combine 1 package dry angel food cake mix with 1 20-ounce can of crushed pineapple, including the juice. Pour into a coated 10-inch tube pan and bake for 40 to 45 minutes at 350 degrees Fahrenheit.
To make carrot pineapple cake combine 2 cups all-purpose flour with 1 teaspoon each baking powder and salt and 2 teaspoons ground cinnamon. Make a well in the middle and add 1 3/4 cups white sugar, 1 cup vegetable oil, 3 eggs and 1 teaspoon vanilla. Blend using a wooden spoon, and then add 2 cups shredded carrots. Stir in 1 cup each of flaked coconut and chopped walnuts along with 1 8-ounce can crushed pineapple. Bake for 45 minutes at 350 degrees.
In a bowl, combine 1 package cream cheese, 1/4 cup softened butter and 2 cups confectioners' sugar. Beat until creamy and spread on cooled cake.