There’s something about pineapple in a cake that instantly reminds me of summer afternoons in my tiny kitchen warm breeze, the scent of baked fruit wafting through the air, and the gentle hum of contentment. This article is your complete guide to making a foolproof pineapple cake recipe that’s both moist and dreamy. Whether you’re baking from scratch or elevating a mix, I’ll walk you through each step so you get a soft, tropical dessert you’ll crave again and again. We’ll cover the baking technique, ingredients that guarantee moisture, flavor tricks, and variations including using crushed pineapple or pineapple juice.
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Pineapple Cake Recipe That Tastes Like Sunshine: Moist, Sweet & Easy
- Total Time: 45
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A moist, fruity pineapple cake made in one bowl with crushed pineapple and simple pantry ingredients. Perfect for any occasion.
Ingredients
1 ¾ cups all-purpose flour
1 ½ tsp baking soda
½ tsp salt
1 cup sugar
2 eggs
1 tsp vanilla extract
½ cup oil
1 can (20 oz) crushed pineapple, with juice
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a large bowl, mix the eggs, vanilla, oil, and crushed pineapple with juice.
3. Add flour, baking soda, salt, and sugar. Mix until just combined.
4. Pour into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
5. Cool before serving. Frost with cream cheese frosting if desired.
Notes
Don’t drain the pineapple. The juice helps keep the cake moist.
Use neutral oil for best results.
Great with or without frosting.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Table of Contents
Table of Contents
Why I Love This Pineapple Cake Recipe
A Slice of Nostalgia: How Pineapple Cake Became My Summer Staple
Growing up, pineapple cake was a kind of celebration. It was the cake my mother made when her sisters came to visit, and it filled our kitchen with warmth, chatter, and a lot of fork-scraping on empty plates. When I started Recipes To Do Now back in 2001, I knew I had to include my own take on that nostalgic favorite something simple, forgiving, and soaked in flavor.
I wanted a recipe that was more than just cake. It needed to taste like memory, like something you’d want to make not just for birthdays but for ordinary Tuesdays when life needs a little sweetness. After years of experimenting, this version became my go-to: moist from real pineapple, just sweet enough, and made in one bowl. It became part of my Mediterranean-inspired seasonal kitchen, nestled between a batch of pistachio butter and a tray of chia seed pudding with yogurt.
The Real Secret Behind Moist Pineapple Cake
So what’s the secret to a moist pineapple cake recipe? It’s simple: don’t drain the pineapple. That juice, naturally acidic and full of sweetness, locks in moisture like nothing else. I also use oil instead of butter another trick that keeps cakes soft for days without needing refrigeration. You can also swap out part of the liquid for pineapple juice if you’re using cake mix. It’s a little kitchen magic that transforms a basic dessert into something vibrant and satisfying.
This cake doesn’t require complicated ingredients or tools just your hands, a bowl, and some love. Trust me, the results are worth every stir. Next, we’ll dive into the ingredients and techniques that make this cake shine even brighter.
Pineapple Cake Recipe Techniques That Guarantee Results
Best Ingredients for a Flavor-Packed Pineapple Cake
Let’s talk ingredients. The beauty of this pineapple cake recipe is its simplicity but each component has a role in creating that tender, flavorful crumb. First, use canned crushed pineapple in juice, not syrup. The natural juices keep the cake moist without weighing it down. You don’t need to drain it use every drop for added depth.
Oil is your friend here. Unlike butter, which solidifies when cooled, oil keeps your cake soft at room temperature. I recommend a neutral oil like grapeseed or sunflower, but even olive oil adds a subtle richness that pairs beautifully with pineapple’s tang. Add in eggs for structure and protein, and just the right amount of sugar to balance the natural tartness. A splash of vanilla deepens the aroma while a dash of cinnamon (just a pinch!) rounds everything out.
If you’re like me and often grab pantry staples at the last minute, you’ll love that this recipe doesn’t require any fancy prep just like when making my lemon balm recipe or a quick chia seed water.
Mixing & Baking Tips: Keeping It Simple and Foolproof
This recipe thrives in simplicity. Use one large bowl to mix wet ingredients first: pineapple with juice, oil, eggs, and vanilla. Stir until smooth, then add dry ingredients flour, sugar, baking soda, salt, and cinnamon. No need for a stand mixer; a wooden spoon or spatula is more than enough.
Bake the batter in a greased 9×13-inch pan or two 8-inch rounds for a layer cake. Set your oven to 350°F and bake for about 35 minutes until a toothpick comes out clean. The smell alone will tempt you to slice it warm, but I recommend letting it cool just a bit so it sets properly.
This straightforward technique is the kind that busy weeknights welcome like when you’ve made a bright pickled beet salad to go with it. Trust the process. It works every time.
Delicious Variations for Pineapple Cake
Creative Add-Ins: Crushed Pineapple, Coconut & More
One of my favorite things about this pineapple cake recipe is how versatile it is. Crushed pineapple is the star, but feel free to get playful. Want extra texture? Add shredded coconut for a tropical flair. You can also toss in chopped walnuts or pecans they give a nice crunch and pair beautifully with the soft, fruity crumb.
Many readers ask, “Can I add crushed pineapple to a cake mix?” Absolutely. Just reduce other liquids slightly and stir in ½ to 1 cup of crushed pineapple with juice. It instantly adds flavor and moisture to any boxed mix. When I’m short on time but still want a homemade touch, this is my go-to trick.
If you’re making this in the colder months, pairing it with a warm drink and a dish of fusilli pasta makes for a comforting meal that’s both savory and sweet.
Toppings & Filling Ideas That Take It Over the Top
Now, let’s answer the next big question: What is the filling for pineapple cake? If you want to keep it simple, the cake alone is enough. But if you’re building layers or just want a wow factor, try a light cream cheese frosting whipped with a bit of pineapple juice. It’s tangy, silky, and keeps the tropical theme going strong.
For a brighter, fruitier version, spread a thin layer of pineapple preserves or even a homemade compote between layers. You could also use whipped cream mixed with a spoonful of Greek yogurt and sweetened with honey for a lighter option.
I’ve even served this cake plain, dusted with powdered sugar alongside my blue salt trick and some herbal tea. However you dress it up, it’s the pineapple that shines and it doesn’t take much to make it sing.
Serving Pineapple Cake :
Serving Tips, Storage & Make-Ahead Advice
Once your pineapple cake has cooled, it’s time to serve and trust me, it won’t last long. This cake is perfect for casual gatherings, summer potlucks, or as a midweek treat. I love slicing it into squares and topping each with a dollop of whipped cream or cream cheese frosting. If you’re making it ahead for a crowd, refrigerate it overnight and let it come to room temperature before serving it tastes even better the next day.
This pineapple cake recipe also freezes beautifully. Wrap individual slices tightly in plastic wrap and store in a freezer bag for up to two months. When ready to serve, thaw at room temperature and give it a quick warm up in the microwave if you like a softer bite.
For a full dessert table, I sometimes pair it with my coconut cake recipe for contrast or serve it alongside chia seed pudding with yogurt for a lighter option.
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Conclusion
This pineapple cake recipe is everything I love about baking simple, soulful, and full of flavor. Whether you’re making it for family, friends, or just to brighten your day, this cake never disappoints. From my tiny kitchen to yours, I hope it brings you the same joy it brings me every single time.
FAQs About Pineapple Cake Recipe
What’s the secret to a moist cake?
It’s all in the pineapple juice. Using crushed pineapple with juice, not draining it, and choosing oil over butter helps lock in moisture and keep the crumb tender.
Can I add crushed pineapple to a cake mix?
Yes! Stir in ½ to 1 cup crushed pineapple with juice. Adjust other liquids slightly. It brightens the flavor and adds amazing texture.
Can I use pineapple juice instead of water in a cake mix?
Absolutely. Substituting pineapple juice for water boosts flavor and helps your cake stay soft. Just don’t overdo it use equal parts in place of water.
What is the filling for pineapple cake?
You can use pineapple preserves, pineapple compote, or a cream cheese frosting whipped with a little pineapple juice for extra flavor.