Pineapple Cake is a tangy and tropical delight! This fruity cake is moist and studded with sweet pineapple bits throughout. So easy, it takes less than an hour to make from scratch!
Fruits are one of my favorite ingredients. They go so well with everything, from desserts to drinks and entrees! Plan a special meal with this Instant Pot Hawaiian Chicken, Peach Cobbler from Scratch, and Mango Smoothie!
Pineapple Sheet Cake Recipe
Pineapple Cake is refreshing and loaded with sweet and juicy crushed pineapple. It also boasts the softest and most tender crumb! Never a summer goes by when I don’t bake this at least once for a potluck, picnic, or dessert. Top it with piles of whipped cream topping or decadent cream cheese frosting— it’s completely amazing!
The only thing that makes this recipe better is how simple it is. You’ll only need one bowl and seven pantry ingredients plus 5 or 10 minutes of prep time. Despite its simplicity, it tastes elegant enough to serve when you have company over.
This is also one of my go-to desserts to bring to potlucks because it stays good and soft even hours out of the fridge. Make sure you top it with extra pineapple or a hefty amount of toasted coconut and some slivered almonds for a nice crunch.
Get ready to be transported to a tropical paradise with your first bite!
Where did pineapple cake originate?
When James Dole made canned pineapples popular and easily accessible, he also paved the way for all sorts of desserts based on the fruit. This old-fashioned cake is one of those!
What do you need to make a pineapple cake?
- Sugars: Aside from the usual granulated, we’re also using brown to add color and to infuse this dessert with a subtle molasses flavor.
- Flour: Regular white all-purpose is perfect for that tender structure.
- Baking soda: Our main leavening agent, this gives fluffiness to the cake.
- Pineapple: Using pre-crushed canned fruit cuts down on the prep time. The sweet and tart juice adds more fruitiness and liquid to the batter.
- Eggs: Creates structure.
- Vanilla: Goes really well with the tropical flavors!
How do you make a pineapple cake from scratch?
- Prep the batter. Blend the baking soda, both sugars, and flour. Into this blend in the fruit and juice, pure vanilla, and room-temp eggs.
- Bake. Carefully pour the batter into a pan (9×13), and bake at 350F.
- Enjoy. It’s heavenly on its own, but even more delicious with frosting or creamy fresh whip!
- Make it more tropical: Stir some coconut flakes into the batter or top the cake with toasted coconut. Add a squeeze of lime juice and fresh lime zest for the tropical flavors to truly shine!
- Add nuts: Add some toasted and crushed pecan, walnuts, or almonds. Macadamia nuts are especially delicious in this dessert, especially if you add some white chocolate chips in the mix as well. Some almond or coconut extract will add a beautiful flavor.
- Infuse with spice: Kick up the flavors with a dash of nutmeg and powdered cinnamon.
- Make it healthier: Sneak in more nutrients by adding shredded carrots or zucchini. The recipe can also be made gluten-free if you use gluten-free flour.
- Make it fruitier: Swap half the fruit with fresh mandarin oranges or berries.
Can you use fresh pineapple?
You can! Don’t forget to take out the tough core before you crush the fruit.
Why did my cake sink in the center?
It usually happens when you open the door of the oven too soon, or the batter stood too long before being baked.
Can I use pineapple juice instead of water in a cake mix?
Yes, it’s a trick I’m fond of when I’m in a rush and need a quick dessert! This hack is best when used with a boxed white or yellow mix. Simply replace the recipe’s liquid with equal parts juice.
How to store:
This will last at room temp up to 4 days (and even up to a week!) if placed in a covered, tightly sealed container.
To freeze, I recommend slicing into portions first. Doing so makes it easy to just pull one out to thaw and eat, but you can certainly freeze the entire thing. Wrap tight in plastic once completely cool, then store frozen for up to 2 months. Defrost overnight and enjoy.
- Lemon Meringue Cupcakes
- Pomegranate Mousse Brownies
- Banana Cream Cheesecake
- Brown Butter Cookies with Reese’s Pieces
- Flourless White Chocolate Plum Pie
- Use fruit that’s canned in juice, not syrup, to prevent it from getting overly sweet.
- Try it with crunchy candied nuts on top!
- Other yummy toppings are toasted coconut, more fresh fruit, cherries for a pop of color, spiced whip, and buttercream.
- Don’t overmix! Stir the ingredients until just about blended. A few dry flour spots are fine.
Pineapple Cake Recipe
- 1 cup white granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 20 ounces can crushed pineapple with juices
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract (or coconut extract)
- Preheat oven to 350°F.
- Grease a 9x13 pan and set aside.
- In a large bowl, whisk together flour, both sugars, and baking soda.
- Stir in eggs, vanilla extract, and pineapple (including the juice) until very well mixed.
- Pour the batter into the prepared pan.
- Bake 28-30 minutes or until a toothpick inserted in the center of the cake comes out clean or with just a few crumbs attached, but not raw batter. Do not overcook.
- Cool the cake completely and top with cream cheese frosting or whipped cream and garnish with pineapple bits.