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Pineapple Breakfast Cake + New Ceramics

Course: Breakfast, Dessert, Snack
Cuisine: American
Author: Gaby


  • 2 cups white sugar
  • 2 eggs at room temperature
  • 2 cups AP Flour
  • 2 tsp baking soda
  • 20 oz crushed pineapple
  • 8 ounces cream cheese at room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract


  • Preheat the oven to 350 degrees F.
  • Line a 9x13 baking dish with enough tin foil to have about an inch hanging over the pan and spray the tin foil with baking spray. The inch of foil hanging over all the sides of the pan will allow you to easily remove the cake from the pan when it's cooled.
  • Combine the sugar and eggs in a large stand mixer and mix for 1 minute.
  • Add the flour and baking soda and continue to mix, followed by the pineapple. Mix until everything is just incorporated and then remove the bowl from the mixer.
  • Transfer the batter into the baking dish and bake in the oven for 35 minutes until the top is golden brown and a toothpick can be inserted in the center and removed without any batter sticking. Remove the cake once fully baked and let cool.
  • While the cake is cooling, combine the cream cheese, powdered sugar and vanilla in a large stand mixer. Turn the mixer on very slowly and let the cream cheese and powdered sugar incorporate, making sure to scrape down the sides every so often until you have an thick icing.
  • Spread the icing over the cake and serve. (You can also keep the cake in the fridge for up to 1 week)