Pumpkin Pineapple Cake with Cream Cheese Frosting is a soft and moist dessert made with fresh pumpkin and juicy pineapple—perfect for cozy baking.
This pumpkin cake is a little different from the classic version. Freshly grated pumpkin combined with pineapple makes the texture incredibly soft and juicy.
The cake is light but rich at the same time. I like to cut it into layers and add a cream cheese frosting in between—it gives a nice contrast and makes it more special.
On top, I finish it with a white chocolate glaze and a subtle hint of lemon, which balances the sweetness and brings everything together.
How to choose the best ingredients
Grated pumpkin: Use fresh pumpkin, finely grated. Pumpkin purée or mousse is not suitable for this cake—it changes the texture
Pineapple: Fresh pineapple works best, but canned is also fine. Just drain it well so the batter doesn’t become too wet
Eggs: Use fresh eggs, preferably at room temperature—they combine better with the batter
Flour: All-purpose flour works well. Sift it to keep the cake light and soft
Vegetable oil: Adds moisture and keeps the cake soft for longer. Use a neutral oil like sunflower or rapeseed
Baking powder & baking soda: Both help the cake rise and keep it fluffy
Salt: Just a pinch enhances the overall flavor
Lemon extract: Adds freshness and balances the sweetness
Cream Cheese Frosting
Cream cheese: Full-fat works best for a stable, creamy texture
Butter: Softened butter helps create a smooth frosting
Powdered sugar: Gives sweetness and structure
Almond extract: Adds a subtle, slightly nutty aroma
White Chocolate Glaze (Topping)
Lemon juice: Adds a light, fresh contrast to the sweetness
White chocolate: The base of the glaze—smooth and slightly sweet
Cream: Helps create a silky consistency
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- Always sift flour before baking—it makes the cake lighter and more fluffy (my grandma never skipped this step)
- If powdered sugar has lumps, sift it or blend it briefly—it will become smooth again
- If you don’t have powdered sugar, grind regular sugar in a blender or coffee grinder
- Drain pineapple well before adding it to the batter—too much juice can make the cake too wet
- Don’t squeeze the grated pumpkin too much—it should stay slightly moist to keep the cake soft
- Mix the batter just until combined—overmixing can make the cake dense
- Let the cake cool completely before adding frosting or glaze
- Chill the cream cheese frosting slightly before spreading—it will be easier to work with
- Pour the glaze over a cooled cake so it sets nicely on top
More Cakes You’ll Love
Royal Carrot Cake with Lemon White Chocolate Topping
Apple Cake by Natalia (from the book Apple Cake a Gratitude)
Pumpkin cake with pineapple and cheese frosting
Ingredients
Method
- Let's beat the eggs inches to a fluffy mass,
- Add sugar and beat for about 3 minutes
- Add vegetable oil slowly and mix
- We added the sifted flour with baking powder and baking soda.
- Add lemon extract and mix again with the mixer.
- Add grated pumpkins and pineapple. We mix the spoon gently.
- We do not mix it with a mixer because we can have a small mess in the kitchen.
- Preheat oven to 180 degrees C/ 360 degrees F/ Gas 5 and bake 20-25 min.
- The butter should be at room temperature. Knead the butter to a smooth mass and slowly add the powdered sugar sifted through a sieve (sieve through a sieve, so the sugar is fine without any lumps). How the butter is churned with sugar to a fluffy mass.
- When the ingredients combine well, add the cream cheese on a spoonful and beat it all the time with a mixer at slow speed so that the mass does not boil over.
- Dissolve chocolate and cream in a water bath.
- As chocolate and whipping cream blend perfectly, we add lemon juice, stirring constantly.
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