Pineapple Cake A Moist, Flavorful Dessert Bursting with Sunshine
There’s something truly special about a cake that brings smiles to everyone at the table — especially when it’s as tender, moist, and bursting with flavor as this Pineapple Cake!
I first made this cake for a dinner party, not knowing what to expect. But by the end of the night? The plate was clean, and I had five people asking for the recipe. Now, I make it regularly at home — because why wait for a celebration to enjoy something this good?
This homemade pineapple cake is soft, delicately sweet, and filled with the bright, tangy goodness of real crushed pineapple. Topped with a silky pineapple-flavored frosting, it’s like a ray of sunshine on a plate — perfect for birthdays, potlucks, or just because you deserve a little slice of joy.
Why You’ll Love This Recipe
- ✅ Moist & tender crumb: Thanks to real pineapple and oil-based batter.
- ✅ Flavor-packed: Sweet, tangy, and perfectly balanced.
- ✅ Crowd favorite: Always a hit at gatherings, parties, and family dinners.
- ✅ Easy to make: No fancy tools or techniques needed.
- ✅ Great for any occasion: From casual weeknights to special celebrations.
Ingredients Needed For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 (8 oz) can crushed pineapple, drained (save 2 tbsp juice for frosting)
For the Pineapple Frosting:
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tbsp crushed pineapple juice (from can)
- ½ tsp vanilla extract
- Optional: Fresh pineapple chunks or maraschino cherries for garnish
Step-by-Step Instructions
- Step 1: Preheat & Prep Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9x13-inch rectangular pan.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Step 3: Cream Butter & Sugar In a large mixing bowl, beat the butter and sugar together until light and fluffy — about 2–3 minutes.
- Step 4: Add Eggs & Vanilla Beat in the eggs, one at a time, followed by the vanilla extract.
- Step 5: Alternate Wet & Dry Add the dry ingredients in three parts, alternating with small splashes of crushed pineapple (including some juice if desired). Mix until just combined — don’t overmix!
- Step 6: Fold in Pineapple Gently fold in the crushed pineapple by hand for even distribution.
- Step 7: Bake Until Golden Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Step 8: Make the Frosting Beat the butter until creamy. Gradually add powdered sugar, pineapple juice, and vanilla. Beat until smooth and fluffy.
- Step 9: Frost & Decorate Frost the cooled cake layers and top with optional pineapple chunks or cherries for a tropical finish.
Serving Suggestions
- Serve with a scoop of vanilla ice cream for extra indulgence.
- Pair with coconut milk coffee or iced tea for a refreshing combo.
- Garnish with toasted coconut flakes for a tropical twist.
- Perfect for birthdays, baby showers, or summer picnics.
Storage Tips
- Store covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days — bring to room temperature before serving for best texture.
- Freeze unfrosted cake layers for up to 3 months. Thaw and frost before serving.
Dietary Modifications & Substitutions
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan Option: Substitute butter with vegan margarine, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and ensure powdered sugar is vegan.
- Dairy-Free: Use plant-based butter and dairy-free cream cheese if adding to frosting.
- Low-Sugar: Replace part of the sugar with monk fruit or erythritol (adjust liquid if needed).
Frequently Asked Questions
Q: Can I use fresh pineapple instead of canned?
A: Yes! Blend or finely chop about 1 cup of fresh pineapple for a similar texture and flavor.
Q: Why did my cake sink in the middle?
A: Underbaking, too much moisture, or opening the oven too early can cause sinking. Ensure the cake is fully baked before removing.
Q: Can I make cupcakes instead?
A: Absolutely! Fill lined muffin tins ⅔ full and bake for 18–22 minutes.
This Pineapple Cake is more than just a dessert — it’s a celebration of flavor, simplicity, and the joy of sharing something delicious with others. Whether you're making it for a party or just because, this cake has a way of bringing smiles to every face at the table.
So go ahead — bake it, frost it, slice it, and savor every bite of this sunny, tropical treat.
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9x13-inch pan.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until fluffy (2–3 minutes).
- Add eggs one at a time, then vanilla extract. Mix well.
- Alternately add dry mixture and pineapple (with juice) to the butter mixture. Mix until just combined.
- Fold in crushed pineapple gently.
- Pour into prepared pans and bake 25–30 minutes, or until toothpick comes out clean.
- Cool 10 minutes in pans, then transfer to wire racks.
- For frosting: Beat butter until smooth. Add powdered sugar, pineapple juice, and vanilla. Beat until fluffy.
- Frost cooled cake and decorate as desired.