Pineapple Cake is that one sweet treat that never fails to grab attention at gatherings, potlucks, or hey even just a random Tuesday when you need something bright and cheery. Ever felt disappointed by dry, bland cakes at a party? Or maybe you were hit by a nostalgic craving for tropical flavors right in your own kitchen.
Good news, you’re not alone! I’m about to walk you through why this particular Pineapple Cake is my absolute favorite. If you love twisting up classic flavors (by the way, see this fun take with matcha in this matcha mochi cake pineapple swirl too), pull up a chair. Let’s bring some literal sunshine into your home.
What makes this the best pineapple cake recipe?
Let me tell you, I’ve chomped through my fair share of pineapple cakes. But this recipe? It’s the holy grail for me. First off, it’s moist. Like super moist. No sad, crumbly bites here. The trick is the pineapple, which sinks its magic into every part of the batter so you’re hit with juiciness every time.
Second thing I love is that it isn’t overloaded with sugar, so you don’t get that sickly-sweet feeling. And you don’t need any fancy gadgets or actual baking know-how. Honestly, if you can stir and pour, you’re pretty much set. Plus, it holds up so well after a day or two (if it lasts that long).
Maybe it’s the subtle coconut from the optional sprinkle on top that does it for me. Or the way the kitchen smells after baking. Either way, my friends keep begging for this recipe and nobody minds if it’s breakfast or dessert time. It’s just that good.
“Made this Pineapple Cake last weekend and my whole family demolished it in one sitting. Even my picky kid who ‘doesn’t like cake’ went for seconds. That never happens!” — Jamie L., reader
Pineapple Cake
How to Make Pineapple Cake
You won’t need anything wild for this, just simple stuff. Canned crushed pineapple is your main player. Grab a big mixing bowl (less dishes, yesss), toss in sugar, eggs, flour, baking soda, vanilla, and the whole can of pineapple—a little juice and all. Give it a stir until it looks thick and lumpy but well mixed.
“Wait… do I need a mixer?” Nope, just a trusty old wooden spoon or spatula. That’s all you need. Pour everything into a greased pan, slide it into the oven, and let it bake for about half an hour at 350°F. You’re looking for golden edges and a springy middle. If you poke your finger, it should bounce back a bit.
The glaze? Easiest part. Whisk up powdered sugar with pineapple juice and a splash of milk or cream when the cake is just out of the oven. Drizzle it all over while the cake’s still warm so it basically melts in. Wait as long as your patience allows for it to cool (I never wait long). Slice and enjoy as is.
Pineapple Cake
Do I have to use Canned Crushed Pineapple?
Short answer? No, but it’s definitely the lazier-choice winner. Some people swear by fresh pineapple, and if you’re feeling a little ambitious (and don’t mind chopping up fruit), go for it! Just make sure it’s super ripe and juicy. Otherwise, you might end up with a cake that’s too dry or chunky in spots.
Frozen pineapple you say? Give it a whirl, but defrost and chop it up tiny. If you use canned, just dump it in, juice and all. Trust me, it works out perfectly every time, plus it saves you from scrubbing sticky cutting boards after. Got pineapple tidbits instead of crushed? Toss ‘em in the blender for a sec. Done.
Pineapple Cake
How do you store pineapple cake?
Let’s be honest, you probably won’t have leftovers. But, just in case, here’s what I usually do. Once the cake is cool, cut it into squares (or, you know, just big hunks if you’re among friends). Keep it in an airtight container on the counter if it’s just overnight.
If your kitchen is Hotter-Than-The-Sun level warm, stick it in the fridge so it doesn’t go weird or mushy. It’ll last a solid three days in there. Some people like it cold—I actually think it’s even better chilled. Pro tip! If you drizzle extra glaze over the top, that keeps it from drying out too. You can freeze slices, but honestly, that almost sounds like a crime against cake (just me?).
Pineapple Cake
More Recipes
If you’re in the mood to keep the baking going, or maybe dessert for breakfast sounds like a genius plan to you, check out these beloved ideas:
- For a fun twist on pancakes, these apple ring pancakes are pure breakfast magic, fluffy and packed with sweet fruit.
- Coconut and pineapple fans? That matcha mochi cake pineapple swirl I mentioned earlier is downright addictive.
- Following keto, but still want chocolate? The best keto chocolate cake recipe is richer than a billionaire.
- Shout-out to potato lovers, try my crispy mashed potato pancake recipe next time you want something savory.
Share your faves too—half the fun is swapping recipes!
If you feel like extending your Pineapple Cake adventure, the sunshine doesn’t have to stop here. For more on delicious tropical baking, check out the Pineapple Sunshine Cake – Belle of the Kitchen. The more, the merrier, right? Happy baking!
Pineapple Cake
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Pineapple Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Description
A moist, flavorful pineapple cake that brings tropical sunshine to any gathering, perfect for breakfast or dessert.
Ingredients
- 1 can crushed pineapple (with juice)
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tbsp pineapple juice (for glaze)
- 1 splash milk or cream (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine crushed pineapple (with juice), sugar, eggs, flour, baking soda, and vanilla extract.
- Mix with a wooden spoon or spatula until the batter is thick and lumpy but well combined.
- Pour the batter into a greased baking pan.
- Bake for about 30 minutes or until the edges are golden and the middle springs back when poked.
- For the glaze, whisk together powdered sugar, pineapple juice, and a splash of milk or cream.
- Immediately drizzle the glaze over the warm cake.
- Allow to cool before slicing and enjoying.
Notes
Can be stored in an airtight container for up to three days. It’s even better chilled! The recipe can be adapted using fresh or frozen pineapple.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
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