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Juicy Pineapple Cake

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Juicy Pineapple Cake is a tropical delight that’s moist, tender, and bursting with sweet pineapple flavor. This easy-to-make dessert is perfect for any occasion, from summer gatherings to simple weeknight treats. The combination of crushed pineapple and a soft cake base creates a dessert that’s light yet satisfying.

Why You’ll Love This Recipe

  • Moist and flavorful, thanks to the juicy pineapple.
  • Easy to prepare with simple, pantry-friendly ingredients.
  • Perfect for parties, potlucks, or as an everyday dessert.
  • Can be served plain, with a dusting of powdered sugar, or topped with cream cheese frosting.
  • Versatile and customizable with added mix-ins or toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Eggs
  • Crushed pineapple (with juice)
  • Vanilla extract
  • Vegetable oil or melted butter
  • Optional: shredded coconut, chopped nuts, or maraschino cherries

Directions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Combine wet ingredients: In another bowl, whisk together the sugar, eggs, crushed pineapple (with juice), vanilla extract, and vegetable oil until smooth.
  4. Combine the mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
  5. Optional mix-ins: Fold in shredded coconut, chopped nuts, or cherries for added texture and flavor.
  6. Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and serve: Allow the cake to cool completely before serving. Optionally, top with cream cheese frosting or a simple glaze for extra sweetness.

Servings and Timing

  • Servings: 12 slices
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes

Variations

  • Upside-Down Version: Arrange pineapple rings and cherries at the bottom of the pan with a brown sugar and butter glaze before pouring the batter.
  • Coconut Pineapple Cake: Add shredded coconut to the batter and sprinkle toasted coconut on top.
  • Pineapple Rum Cake: Stir a tablespoon of rum into the batter for an adult-friendly dessert.
  • Healthier Option: Substitute some or all of the oil with applesauce and use whole wheat flour.
  • Layered Cake: Bake the batter in round pans to create a layered cake with frosting in between.

Storage/Reheating

  • Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
  • Reheating: Allow frozen cake to thaw at room temperature, or microwave slices for 15–20 seconds to warm slightly.

FAQs

1. Can I use fresh pineapple instead of canned?

Yes, finely chop fresh pineapple and include any juice it releases.

2. How do I make this cake dairy-free?

Use a non-dairy milk or cream for any frosting and ensure no butter is used in the batter.

3. Can I reduce the sugar in this recipe?

Yes, reduce the sugar by up to half, but the cake may be slightly less moist.

4. What’s the best way to frost this cake?

Cream cheese frosting pairs beautifully, but a simple powdered sugar glaze works well too.

5. Can I bake this cake in a bundt pan?

Yes, adjust the baking time to 40–45 minutes and grease the bundt pan thoroughly.

6. Can I add spices to the batter?

Absolutely! Cinnamon or nutmeg can complement the pineapple flavor.

7. Why is my cake dense?

Overmixing the batter or not sifting the dry ingredients can lead to a dense texture.

8. Can I make this recipe vegan?

Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and plant-based milk.

9. How do I prevent the cake from sticking to the pan?

Grease the pan thoroughly or use parchment paper for easy removal.

10. Can I make cupcakes with this recipe?

Yes, divide the batter into muffin tins and bake for 18–20 minutes.

Conclusion

Juicy Pineapple Cake is a delightful dessert that brings tropical vibes to your table. Its moist texture, sweet flavor, and versatility make it a hit with everyone. Whether topped with frosting or enjoyed plain, this cake is a simple yet satisfying treat. Try it for your next gathering or as a sweet indulgence for yourself!

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Juicy Pineapple Cake

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This Juicy Pineapple Cake is moist, sweet, and bursting with tropical flavor. Topped with a luscious pineapple glaze, it’s a delightful treat perfect for any occasion, from family gatherings to summer barbecues.

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

For the Cake:

  • 2 cups (250 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (20 oz/567 g) crushed pineapple in juice (do not drain)

For the Pineapple Glaze:

  • 1/4 cup (60 g) unsalted butter
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (120 ml) pineapple juice (from the canned pineapple)
  • 1/4 cup (60 ml) heavy cream (optional for extra richness)

Instructions

1. Preheat the Oven:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan or line it with parchment paper.

2. Make the Cake Batter:

  1. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt.
  2. Add the eggs, vanilla extract, and the entire can of crushed pineapple (juice included). Stir until just combined; do not overmix.

3. Bake the Cake:

  1. Pour the batter into the prepared baking pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan.

4. Make the Pineapple Glaze:

  1. In a small saucepan, melt the butter over medium heat. Add the sugar, pineapple juice, and heavy cream (if using). Cook, stirring constantly, until the mixture comes to a gentle boil and thickens slightly, about 3–5 minutes. Remove from heat.

5. Glaze the Cake:

  1. While the cake is still warm, poke holes all over the surface with a fork or skewer. Pour the pineapple glaze evenly over the cake, allowing it to soak in.

6. Serve:

  1. Let the cake cool completely before slicing. Serve as is, or top with whipped cream or toasted coconut for extra flavor.

Notes

  • For a lighter glaze, skip the heavy cream and use additional pineapple juice.
  • Add chopped pecans or shredded coconut to the batter for extra texture and flavor.
  • This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

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