Easy 4-Ingredient Pineapple Frosting

Pineapple frosting recipe on a bundt cake

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 16 servings
Nutrition Facts (per serving)
162 Calories
6g Fat
29g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 162
% Daily Value*
Total Fat 6g 7%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 1mg 0%
Total Carbohydrate 29g 10%
Dietary Fiber 0g 0%
Total Sugars 28g
Protein 0g
Vitamin C 1mg 7%
Calcium 3mg 0%
Iron 0mg 0%
Potassium 12mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pineapple frosting recipe makes enough to fill and top a layer cake. Crushed pineapple gives the frosting its wonderful fruity flavor. Only four ingredients go into this simple topping, so it's as foolproof as it is delicious.

This recipe makes enough for a two-layer cake. For a Bundt or tube cake, halve the recipe but increase the ratio of pineapple and spoon the topping over the cake. Add about 1/2 cup of flaked coconut (toasted, if you like) to the topping for a fun tropical kick.

This frosting goes well on a homemade vanilla cake, pineapple pound cake, or 7-up cake. It's a great frosting for cupcakes as well.

Ingredients

  • 6 tablespoons crushed pineapple, well-drained, juice reserved

  • 4 ounces (1/2 cup) unsalted butter

  • 4 cups confectioners' sugar, sifted

  • 1 to 2 tablespoons pineapple juice

Steps to Make It

  1. Gather the ingredients.

  2. Place a mesh sieve over a bowl and, from the canned pineapple, strain the pineapple juice into the bowl. Set the juice aside.

  3. Measure 6 tablespoons (about 1/3 cup) of crushed pineapple into a small bowl and set aside. Refrigerate or freeze any remaining crushed pineapple and juice for another use, if desired.

  4. Add butter to a large bowl. Using an electric mixer, cream the butter until smooth and pale.

  5. Gradually beat in the confectioners' sugar. Continue beating until light and fluffy. 

  6. Stir in the 6 tablespoons of crushed pineapple and just enough of the reserved pineapple juice to make it spreadable. Beat to blend thoroughly.

  7. Spread over cake layers or cupcakes. If desired, add more crushed pineapple and spoon the mixture over a Bundt cake. 

Recipe Variation

  • Add about 1/2 cup of toasted shredded coconut to the topping. To toast coconut, spread it out in a dry skillet and place the skillet over medium heat. Cook, stirring and turning constantly until the coconut is browned and slightly dry. 

How to Store

  • Since this frosting has pineapples in it, any cake or cupcakes that it is spread on should be kept in the refrigerator. Make sure to let the frosting harden a bit before covering, to do this, put in the fridge uncovered for approximately 15 to 20 minutes. Then pull back out and cover. Keep your cake airtight so it stays fresh and doesn't dry out. Return it to the fridge until ready to enjoy again.