Pineapple Cake – A Moist, Flavorful Dessert Bursting with Sunshine

Introduction
There’s something magical about a cake that brings instant smiles—and this pineapple cake does it every time. Tender, moist, and filled with real crushed pineapple, it strikes the perfect balance of sweet and tangy. Whether you’re celebrating a birthday, hosting a potluck, or simply treating yourself, this cake delivers bright, tropical flavor in every bite.

Why You’ll Love This Cake

  • Moist, tender crumb thanks to an oil-based batter and crushed pineapple
  • Balanced sweetness and acidity that appeals to all palates
  • Simple ingredients and basic techniques—no special equipment required
  • Versatile format: two 8-inch rounds, a 9×13 sheet, or even a batch of cupcakes
  • Easy to dress up with pineapple chunks, toasted coconut, or cherries for garnish

Ingredients

For the Cake

  • 1½ cups (190 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 (8-ounce) can crushed pineapple, drained (reserve 2 tablespoons juice for frosting)

For the Pineapple Frosting

  • ¼ cup (57 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1–2 tablespoons reserved pineapple juice
  • ½ teaspoon vanilla extract
  • Optional: Fresh pineapple chunks or maraschino cherries for garnish

Step-by-Step Instructions

  1. Preheat and Prepare Pans
    Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch pan. If using rounds, line bottoms with parchment circles for easy removal.
  2. Whisk Dry Ingredients
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar
    In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides as needed.
  4. Add Eggs and Vanilla
    Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Alternate Dry Ingredients and Pineapple
    Reduce mixer speed to low. Add the flour mixture in three additions, alternating with small splashes of crushed pineapple (including a tablespoon or two of juice if desired). Mix just until no dry streaks remain. Overmixing will yield a tougher crumb.
  6. Fold in Crushed Pineapple
    Using a spatula, gently fold in the drained crushed pineapple until evenly distributed throughout the batter.
  7. Bake Until Golden
    Divide the batter evenly between prepared pans. Bake for 25–30 minutes—round cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The 9×13 pan may need 35–40 minutes.
  8. Cool Completely
    Allow cakes to cool in their pans for 10 minutes. Run a knife around the edges, then invert onto a wire rack and cool completely before frosting.
  9. Prepare the Frosting
    In a clean bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with reserved pineapple juice, and beat until smooth. Stir in vanilla. The frosting should be thick yet spreadable; if too stiff, add a teaspoon of juice.
  10. Frost and Garnish
    On one cooled round cake, spread a thin layer of frosting, then top with the second layer. Frost the top and sides smoothly. Garnish with fresh pineapple chunks, a sprinkle of toasted coconut, or a maraschino cherry to evoke a classic tropical flair.

Serving Suggestions

  • Pair each slice with a scoop of vanilla ice cream for added indulgence.
  • Serve alongside iced tea or coconut-milk latte for a refreshing combination.
  • For a party, cut into small squares and top each with a pineapple tidbit and mint leaf.

Storage Tips

  • Store at room temperature in an airtight container for up to two days.
  • To extend freshness, refrigerate for up to five days; bring back to room temperature before serving for best texture.
  • Unfrosted cake layers freeze well for up to three months—wrap tightly in plastic and foil, then thaw and frost when ready.

Variations and Substitutions

  • Gluten-Free: Swap in a 1:1 gluten-free flour blend.
  • Vegan: Use plant-based margarine, substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water each), and ensure sugar is vegan friendly.
  • Dairy-Free: Replace butter with coconut oil or dairy-free margarine; use dairy-free milk or yogurt to adjust frosting consistency.
  • Low-Sugar: Replace half the granulated sugar with erythritol or monk fruit sweetener; adjust liquids if batter seems dry.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes. Finely chop or puree about 1 cup of fresh pineapple and drain any excess liquid before folding it into the batter.

Why did my cake sink in the center?
Underbaking, too much moisture, or opening the oven door too early can cause sinking. Ensure the cake is fully set and allow it to cool undisturbed.

Can I make cupcakes instead?
Absolutely. Line a muffin tin with paper liners, fill each about two-thirds full, and bake at 350°F (175°C) for 18–22 minutes until centers spring back.

Final Thoughts
This pineapple cake is more than a dessert—it’s a celebration of bright flavors and simple baking joy. Soft, moist and bursting with tropical goodness, it’s guaranteed to light up any table. Whether you bake it for a special event or simply because you love cake, you’ll find every bite a sweet reminder that the best treats are those shared with family and friends. Enjoy!

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