Pineapple Cake Recipe: 7 Easy Ways That Will Make You Happy

Tired of dry, flavorless cakes that crumble apart and disappoint your taste buds? You’re not alone. Most home bakers struggle with creating moist, flavorful desserts that rival bakery-quality treats. But what if I told you there’s a tropical solution that transforms ordinary cake into an extraordinary experience?

This Pineapple Cake Recipe delivers a perfectly moist, golden cake bursting with sweet pineapple flavor that melts in your mouth with every bite. Whether you’re celebrating a birthday, hosting a summer gathering, or simply treating yourself to something special, this recipe guarantees success.

As someone who has spent over 15 years perfecting dessert recipes in professional kitchens and home baking workshops, I’ve mastered the art of creating foolproof cakes that wow every time. This pineapple cake combines the perfect balance of tropical sweetness, tender crumb, and irresistible moisture that keeps people coming back for seconds.

In this comprehensive guide, you’ll discover everything you need to know: selecting the right ingredients, essential prep techniques, step-by-step baking instructions, pro tips for perfect results, creative flavor variations, beautiful serving suggestions, and answers to your most common baking questions. Let’s dive into making the best pineapple cake you’ve ever tasted!

“Baking is love made visible, one sweet slice at a time.”

Recipe Overview

Why This Pineapple Cake Recipe Works

This isn’t just another cake recipe—it’s a carefully crafted formula that guarantees bakery-quality results every single time. Here’s what makes this pineapple cake special:

Uses affordable, easy-to-find ingredients – No exotic or expensive components required. Everything you need is available at your local grocery store, making this an accessible recipe for any home baker.

Ready in under 90 minutes from start to finish – Perfect for last-minute gatherings or when you need a impressive dessert without spending hours in the kitchen. The active prep time is just 20 minutes.

Perfect for any occasion—weeknight treats or weekend celebrations – This versatile cake adapts beautifully to casual family dinners, birthday parties, potlucks, holiday gatherings, or elegant dinner parties. Dress it up or keep it simple.

Incredibly moist texture that stays fresh for days – The secret combination of crushed pineapple and buttermilk creates a cake that remains tender and delicious for up to 5 days when stored properly. No more dry, crumbly leftovers.

Foolproof one-bowl mixing method – Minimize cleanup and simplify the process with our streamlined technique that delivers consistent results without complicated steps or multiple bowls.

Naturally sweet with tropical pineapple flavor – The pineapple provides natural sweetness and moisture, reducing the need for excessive sugar while creating a bright, refreshing flavor profile that’s never overwhelming.

Easily customizable for dietary preferences – Adapt this recipe for gluten-free, dairy-free, or reduced-sugar diets with simple substitutions that don’t compromise taste or texture.

Choosing the Right Ingredients for Pineapple Cake

The quality of your ingredients directly impacts the final result. Understanding what to buy and why ensures your pineapple cake turns out perfectly every time.

Best Pineapple Types for This Recipe

Crushed pineapple in 100% juice (recommended) – This is your best option for maximum moisture and authentic flavor. The juice provides natural sweetness without added sugar, and the crushed texture distributes evenly throughout the batter. Look for cans labeled “in its own juice” or “in 100% pineapple juice.”

Canned pineapple tidbits – A close second choice if crushed isn’t available. Simply pulse in a food processor for 2-3 seconds to break down into smaller pieces. Avoid over-processing, which can turn them mushy.

Fresh pineapple – While absolutely usable, fresh pineapple requires extra prep time (peeling, coring, crushing) and can be more expensive. If using fresh, you’ll need about 2 cups crushed, and be sure to save any juice that releases during prep.

Avoid pineapple in heavy syrup – The added sugar throws off the recipe’s balance and can result in an overly sweet, dense cake. If this is your only option, drain thoroughly and rinse with cold water, then reduce the granulated sugar in the recipe by 1/4 cup.

Buying Tips for Key Ingredients

Flour selection – Use all-purpose flour for standard results. For extra tender cake, try cake flour, which has lower protein content and creates a softer crumb. Measure correctly by spooning flour into measuring cups and leveling off—don’t pack or scoop directly from the bag.

Butter quality matters – Choose unsalted butter so you control the salt level. European-style butter with higher fat content (82% vs. 80%) creates richer flavor and better texture. Always bring butter to room temperature (68-72°F) before mixing—it should be soft enough to leave an indent when pressed but not melting or greasy.

Fresh baking powder and baking soda – These leaveners lose potency over time. Test baking powder by adding 1/2 teaspoon to hot water—it should bubble vigorously. Test baking soda by adding 1/4 teaspoon to vinegar—it should fizz immediately. Replace every 6 months for best results.

Eggs at room temperature – Cold eggs don’t emulsify properly with butter and sugar, leading to a denser cake. Remove eggs from refrigerator 30 minutes before baking, or quick-warm by placing whole eggs in a bowl of warm (not hot) water for 5 minutes.

Real vanilla extract – Skip imitation vanilla, which has a harsh, artificial taste. Pure vanilla extract enhances the pineapple flavor and adds depth. Madagascar vanilla is smooth and creamy, while Mexican vanilla offers bolder, spicier notes.

Ingredient Substitutions

Dairy-free option – Replace butter with equal amounts of coconut oil (solid, not melted) or vegan butter. Substitute buttermilk with coconut milk or almond milk mixed with 1 tablespoon lemon juice per cup (let sit 5 minutes).

Gluten-free adaptation – Use a 1:1 gluten-free flour blend designed for baking (like Bob’s Red Mill or King Arthur Measure for Measure). Add 1/2 teaspoon xanthan gum if your blend doesn’t include it.

Egg replacement – For egg-free baking, use 1/4 cup unsweetened applesauce or mashed banana per egg. Note that banana will add its own flavor. Commercial egg replacers also work well—follow package directions.

Sugar alternatives – Substitute up to half the granulated sugar with coconut sugar for a caramel-like flavor. For lower sugar, use 3/4 cup sugar plus 1/4 cup stevia blend, but expect slightly different texture.

“The secret to extraordinary cakes lies in patience, precision, and the perfect pineapple.”

Ingredients & Prep

Ingredients List

Cake Prep Essentials

Pan preparation – Proper pan prep prevents sticking and ensures clean release. Generously butter a 9×13-inch baking pan, then dust with flour, tapping out excess. For extra insurance, line the bottom with parchment paper, leaving overhang on two sides for easy lifting.

Ingredient temperature matters – Room temperature ingredients (68-72°F) blend more easily and create better texture. Cold butter won’t cream properly with sugar. Cold eggs can cause butter to seize. Cold buttermilk creates lumps. Plan ahead and remove all refrigerated items 30-45 minutes before baking.

Pineapple prep – Open your can of crushed pineapple but DO NOT drain it. The juice is essential for moisture. Gently stir to ensure even distribution of fruit and juice. If using fresh pineapple, crush it with a potato masher or pulse briefly in a food processor, reserving all liquid.

Dry ingredient sifting – While not absolutely required, sifting flour, baking powder, baking soda, and salt together eliminates lumps and ensures even distribution of leaveners. This creates a more uniform rise and tender crumb. Use a fine-mesh strainer if you don’t have a sifter.

Step-by-Step Cooking Instructions

Follow these detailed instructions for foolproof results every time. Each step builds on the previous one to create the perfect pineapple cake.

Step 1: Pre-Baking Preparation

Preheat your oven to 350°F (175°C) – Always preheat for at least 15 minutes before baking. An oven thermometer confirms accuracy—many ovens run 25°F hotter or cooler than the dial indicates. Position your rack in the center of the oven for even heat distribution.

Prepare your baking pan – Thoroughly grease a 9×13-inch metal or glass baking pan with butter or non-stick spray. Dust with flour, tilting the pan to coat all sides, then tap out excess. For extra easy release, cut a parchment paper rectangle to fit the bottom, leaving 2-inch overhang on the short sides to use as handles later.

Gather and measure all ingredients – This French technique called “mise en place” prevents mid-recipe scrambling and ensures you don’t forget anything. Measure flour properly by spooning it into measuring cups and leveling off. Bring butter, eggs, and buttermilk to room temperature.

Set up your mixing station – Clear counter space, plug in your mixer, and have all tools ready: rubber spatula for scraping, measuring cups and spoons, mixing bowls, and a toothpick or cake tester for checking doneness.

Step 2: Mix the Batter

Cream butter and sugar (4-5 minutes) – In a large mixing bowl, beat room-temperature butter and sugar on medium-high speed until the mixture is light, fluffy, and pale yellow. This incorporates air that helps the cake rise. Don’t rush—proper creaming takes a full 4-5 minutes with an electric mixer. The mixture should increase in volume and look almost white.

Add eggs one at a time – Crack each egg into a small bowl first (to catch any shells), then add to the butter mixture. Beat on medium speed for 30 seconds after each egg until fully incorporated before adding the next. This prevents curdling and creates a smooth emulsion.

Mix in vanilla extract – Add vanilla and beat for 15 seconds to distribute evenly throughout the batter. The vanilla enhances the pineapple flavor rather than competing with it.

Combine dry ingredients – In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Whisking for 30 seconds ensures the leavening agents are evenly distributed—critical for uniform rising.

Alternate wet and dry ingredients – This is the key to tender cake. With mixer on low speed, add 1/3 of the flour mixture, mix just until nearly incorporated (about 10 seconds). Add 1/2 of the buttermilk, mix for 10 seconds. Repeat: 1/3 flour (10 seconds), remaining buttermilk (10 seconds), final 1/3 flour (10 seconds). Stop mixing as soon as you stop seeing dry flour streaks—overmixing develops gluten and creates tough, dense cake.

Fold in pineapple and coconut – Remove bowl from mixer. Add the entire can of crushed pineapple (fruit and juice) plus shredded coconut if using. Use a rubber spatula to gently fold in with 15-20 broad strokes, scraping the bottom and sides. The batter should be thick but pourable. A few small lumps are fine—they’ll disappear during baking.

Step 3: Baking the Cake

Pour batter into prepared pan – Scrape all batter into your greased and floured 9×13-inch pan. Use your spatula to spread evenly, paying attention to corners. Gently tap the pan on the counter 3-4 times to release large air bubbles that could create holes in the finished cake.

Bake at 350°F for 35-40 minutes – Place pan in the center of your preheated oven. Set a timer for 33 minutes—don’t open the oven door before then, as temperature fluctuations can cause sinking. At 33 minutes, quickly check for doneness.

Check doneness with multiple methods – The cake is done when: (1) a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter), (2) the top is golden brown and springs back when lightly pressed, (3) the edges are pulling slightly away from the pan, and (4) an instant-read thermometer reads 205-210°F in the center. If not ready, check again every 2 minutes.

Avoid overbaking – The difference between moist and dry cake is often just 3-5 minutes. When in doubt, remove the cake slightly early—residual heat continues cooking as it cools. A toothpick with a few moist crumbs is perfect; completely clean means slightly overbaked.

Step 4: Cooling and Resting

Cool in pan for 15 minutes – Immediately removing hot cake causes it to break apart. Set the pan on a wire cooling rack for 15 minutes. This allows the structure to set while the pan is still supporting it.

Complete cooling before frosting (30-45 minutes) – After 15 minutes in the pan, you can either continue cooling in the pan until completely cool (recommended for sheet cakes you’ll serve directly from the pan), or carefully run a knife around the edges and invert onto a wire rack to cool completely. Never frost warm cake—the frosting will melt and slide off.

The resting phase matters – Allowing the cake to cool completely (at least 1 hour total) lets moisture redistribute evenly throughout the crumb and flavors meld together. Patience creates better texture and more intense pineapple flavor. For best results, let the cake rest at room temperature for 2-3 hours, or refrigerate overnight wrapped in plastic wrap.

Pro Tips for Perfect Pineapple Cake

Master these professional techniques to elevate your baking from good to exceptional.

Avoiding Dense or Dry Cake

Don’t overmix the batter – Mix only until ingredients just come together. Overmixing develops gluten strands that create a tough, chewy texture. When adding flour, stop mixing the moment you no longer see dry streaks. A few small lumps are completely fine and will disappear during baking.

Use room temperature ingredients – This cannot be stressed enough. Cold ingredients don’t emulsify properly, leading to dense cake. Room temperature butter creams better with sugar. Room temperature eggs incorporate smoothly without curdling the batter. Quick warm-up trick: Place cold eggs in a bowl of warm water for 5 minutes.

Don’t drain the pineapple completely – The juice provides crucial moisture. Use the entire contents of the can—fruit and juice together. If you accidentally buy pineapple chunks instead of crushed, briefly pulse in a food processor but keep all the liquid.

Measure flour correctly – Too much flour is the #1 cause of dry cake. Never scoop flour directly from the bag with your measuring cup—this packs it and can add 25% more flour than intended. Instead, spoon flour into the measuring cup and level off with a knife. Better yet, weigh it: 2 1/2 cups = 300 grams.

Check your oven temperature – Most ovens run 25-50°F off from what the dial says. An oven thermometer (under $10) prevents overbaking from too-hot temperatures. If your oven runs hot, reduce the temperature by 25°F and extend baking time slightly.

Essential Tool Recommendations

Stand mixer or hand mixer – While you can mix by hand, electric mixers create better texture by incorporating air during the creaming stage. A stand mixer is ideal for hands-free mixing, but a good hand mixer works perfectly and costs much less.

9×13-inch metal baking pan – Metal pans conduct heat better than glass, creating more even browning. If using glass, reduce oven temperature by 25°F. Avoid dark non-stick pans, which can cause over-browning on edges.

Instant-read thermometer – The most reliable doneness indicator. Cake is perfectly done at 205-210°F in the center. Insert at an angle toward the middle for an accurate reading.

Wire cooling rack – Essential for air circulation during cooling. Leaving cake in a hot pan on a solid surface traps steam and creates a soggy bottom.

Rubber spatula – Critical for folding in pineapple gently and scraping down bowl sides to ensure even mixing. Silicone spatulas are heat-resistant and durable.

Parchment paper – Makes removal foolproof. Cut to fit the bottom of your pan with overhang on two sides to lift the entire cake out cleanly.

Storage & Reheating

Room temperature storage (up to 3 days) – Cover cake tightly with plastic wrap or store in an airtight container. The high moisture content keeps it fresh for 3 days at room temperature. This is ideal if you plan to serve it within this timeframe.

Refrigerator storage (up to 5 days) – For longer storage, refrigerate the cake. Wrap individual slices in plastic wrap, then place in an airtight container to prevent drying out. Let slices sit at room temperature for 15 minutes before serving for best texture and flavor.

Freezer storage (up to 3 months) – This cake freezes beautifully. Wrap unfrosted cake tightly in plastic wrap, then aluminum foil. Label with the date. To thaw, refrigerate overnight still wrapped, then bring to room temperature. For frosted cake, freeze unwrapped until solid (2 hours), then wrap to prevent frosting from sticking.

Reheating individual slices – Microwave refrigerated slices for 10-15 seconds to restore warmth and moisture. For a crispy top, place under the broiler for 30 seconds (watch carefully). Room temperature cake doesn’t need reheating—the texture is perfect as-is.

Flavor Variations

Transform this classic recipe into exciting new creations with simple modifications. Each variation maintains the moist, tender crumb while adding unique flavor profiles.

Tropical Coconut Pineapple Cake

Enhance the tropical theme – Increase shredded coconut to 1 cup and fold in 1/2 cup toasted coconut flakes for texture contrast. Replace 1/4 cup of buttermilk with coconut milk for intensified coconut flavor. Top with coconut cream frosting and toasted coconut flakes. This variation transports you straight to a tropical beach with every bite.

Preparation tip – Toast coconut flakes in a 325°F oven for 5-7 minutes, stirring once, until golden brown. Watch carefully—coconut burns quickly. Let cool completely before adding to batter or using as topping.

Spiced Pineapple Upside-Down Cake

Create a caramelized topping – Melt 1/4 cup butter with 1/2 cup brown sugar in your 9×13-inch pan. Arrange pineapple rings (drained) and maraschino cherries in a pattern. Pour batter over fruit. Bake as directed, then immediately invert onto a serving platter. The melted sugar creates a glossy, caramelized glaze.

Spice blend addition – Add 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground ginger to the dry ingredients. These warm spices complement pineapple’s tropical sweetness beautifully and add complexity.

Pineapple Cream Cheese Cake

Rich cream cheese swirl – Beat 8 oz softened cream cheese with 1/3 cup sugar and 1 egg until smooth. Pour half the cake batter in pan, drop spoonfuls of cream cheese mixture on top, add remaining batter, then swirl with a knife. Bake 5 minutes longer than original recipe.

Cream cheese frosting – Beat 8 oz cream cheese with 1/4 cup butter until fluffy. Gradually add 3 cups powdered sugar and 1 teaspoon vanilla. Spread over cooled cake. The tangy cream cheese perfectly balances the sweet pineapple.

Gluten-Free Pineapple Cake

Simple flour swap – Replace all-purpose flour with a 1:1 gluten-free baking blend (Bob’s Red Mill Measure for Measure or King Arthur Gluten-Free Flour work best). Add 1/2 teaspoon xanthan gum if your blend doesn’t contain it—this helps bind the batter and creates tender crumb.

Additional tips – Let batter rest for 10 minutes before baking—this allows gluten-free flour to hydrate properly. Bake 5 minutes longer than the original recipe as gluten-free cakes often need slightly more time. The result tastes virtually identical to the wheat-based version.

Reduced-Sugar Pineapple Cake

Lower sugar without sacrificing taste – Reduce granulated sugar to 1 cup and add 1/4 cup unsweetened applesauce plus 1/2 teaspoon vanilla stevia. The pineapple’s natural sweetness carries the flavor. Alternatively, use 3/4 cup coconut sugar for a lower glycemic option with caramel notes.

Sweetness adjustments – The cake will be less sweet but more fruit-forward. If serving to guests accustomed to traditional sweetness, top with a light cream cheese frosting sweetened with powdered erythritol (1:1 substitute for powdered sugar).

Vegan Pineapple Cake

Plant-based substitutions – Replace butter with equal amount of coconut oil (solid, not melted) or vegan butter. Swap eggs with 3 “flax eggs” (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit 5 minutes until gelatinous). Use non-dairy milk (almond, oat, or coconut) mixed with 1 tablespoon apple cider vinegar in place of buttermilk.

Texture notes – Vegan cake may be slightly denser but equally delicious. The pineapple juice adds moisture that compensates for the lack of eggs. Let batter rest 15 minutes before baking for best results.

“Every great cake tells a story—make yours unforgettable with love in every layer.”

Serving Suggestions

Presentation elevates your homemade pineapple cake from simple dessert to memorable experience. Here are professional serving ideas for any occasion.

Classic Serving Ideas

Dust with powdered sugar – The simplest yet most elegant finish. Wait until cake is completely cool, place a fine-mesh strainer over the cake, add 2 tablespoons powdered sugar, and gently tap the side. This creates a beautiful, professional-looking finish in seconds.

Whipped cream topping – Beat 1 cup heavy cream with 2 tablespoons sugar and 1/2 teaspoon vanilla until stiff peaks form. Pipe or spread over individual slices just before serving. The light, airy cream contrasts beautifully with the dense, moist cake. Add a maraschino cherry for nostalgic appeal.

Fresh pineapple garnish – Crown each slice with a small wedge of fresh pineapple and a mint sprig. This indicates the star ingredient while adding color and freshness. Brush pineapple with honey and torch briefly with a kitchen torch for caramelized edges.

Vanilla ice cream – Serve warm cake (microwave slices for 15 seconds) with a scoop of vanilla or coconut ice cream melting on top. The temperature contrast and complementary flavors create a restaurant-quality dessert. Drizzle with caramel sauce for extra indulgence.

Perfect Side Pairings

Creamy fruit salads – Pair with a tropical fruit salad of mango, papaya, kiwi, and passion fruit tossed in lime juice and honey. The fresh fruit echoes the cake’s tropical theme while providing acidic brightness that cuts through richness.

Coffee or tea – This cake shines alongside a robust coffee or black tea. The beverage’s slight bitterness balances the cake’s sweetness. Try pairing with coconut coffee, chai tea, or a smooth breakfast blend. For afternoon tea, serve with Earl Grey or Ceylon tea.

Coconut milk or tropical punch – For non-alcoholic beverages, serve with chilled coconut milk, pineapple juice, or tropical fruit punch. These beverages enhance the cake’s island vibes and create a cohesive flavor experience.

Beverage Pairings

Dessert wines – Late-harvest Riesling or Moscato d’Asti complement pineapple’s sweetness without overwhelming it. The wine’s acidity refreshes the palate between bites. Serve chilled in small wine glasses.

Rum cocktails – Channel Caribbean flavors with piña coladas, mai tais, or dark rum and coconut water. The rum’s caramel notes harmonize with cake’s golden sweetness. For adults-only gatherings, this creates a tropical party atmosphere.

Sparkling beverages – Prosecco, champagne, or sparkling white wine add celebratory elegance. The bubbles cleanse the palate and the dry profile balances the cake’s sweetness. For non-alcoholic option, try sparkling apple cider or ginger ale with lime.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, absolutely! You’ll need about 2 cups of crushed fresh pineapple. Peel, core, and finely chop or pulse in a food processor until you have small pieces (not puréed). Important: Save all the juice that releases and add it to the batter—you should have about 1/2 cup total liquid. Fresh pineapple creates slightly more textured cake with brighter, tangier flavor. The trade-off is extra prep time and cost. Canned pineapple is more convenient and consistent, but fresh works beautifully for special occasions.

Why is my pineapple cake dense or gummy?

Several factors cause density: (1) Overmixing the batter develops too much gluten—mix only until you stop seeing dry flour streaks. (2) Too much flour from improper measuring—spoon flour into cups and level off; don’t scoop and pack. (3) Old or inactive leavening agents—test your baking powder and baking soda; replace every 6 months. (4) Not enough leavening time—ensure batter sits no more than 5 minutes before baking once leaveners activate. (5) Oven temperature too low—verify with an oven thermometer; bake at proper 350°F.

How do I prevent my cake from sticking to the pan?

Thorough pan preparation is essential. Generously grease the pan with butter or non-stick spray, getting into all corners. Dust with flour, tilting to coat all surfaces, then tap out excess. For foolproof release, line the bottom with parchment paper cut to fit, leaving 2-inch overhang on two sides as “handles.” Never skip greasing even with non-stick pans—they still need help. Let cake cool in pan for exactly 15 minutes before attempting removal—too soon and it falls apart, too long and it sticks.

Can I make this pineapple cake ahead of time?

This cake is perfect for make-ahead situations. Bake up to 2 days in advance, cool completely, wrap tightly in plastic wrap, and store at room temperature. The flavor actually improves as it sits—the pineapple moisture distributes more evenly. For longer storage, freeze unfrosted cake up to 3 months wrapped in plastic wrap then aluminum foil. Thaw overnight in refrigerator still wrapped, then bring to room temperature. If frosting, do so the day of serving for freshest appearance. The cake’s high moisture content prevents drying even when made ahead.

Is this pineapple cake recipe safe for pregnant women?

Yes, this recipe is completely safe during pregnancy. All ingredients are pregnancy-safe: cooked eggs (baked at high temperature eliminates any salmonella risk), pasteurized dairy, and commercially canned pineapple. The myth that pineapple causes pregnancy complications is false—you’d need to eat massive quantities (dozens of whole fresh pineapples) for any concern. Canned pineapple has minimal bromelain (the enzyme of concern) due to processing. One slice of this cake poses zero risk. If you have specific dietary restrictions or concerns, consult your healthcare provider.

Can I make this recipe into cupcakes?

Absolutely! This batter makes about 24 standard cupcakes. Line muffin tins with paper liners and fill each about 2/3 full. Bake at 350°F for 18-22 minutes, checking at 18 minutes with a toothpick. Cupcakes are done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. Cupcakes bake faster than sheet cake due to smaller size and increased surface area. They’re perfect for parties, easier portion control, and fun for kids.

What frosting works best with pineapple cake?

Multiple options complement pineapple beautifully: (1) Cream cheese frosting (most popular)—the tangy richness balances pineapple’s sweetness perfectly. (2) Coconut buttercream—enhances tropical flavor with coconut extract and shredded coconut. (3) Whipped cream—light and airy, less sweet option that lets pineapple shine. (4) Caramel buttercream—rich and indulgent with toffee-like notes. (5) Pineapple glaze—reduce 1 cup pineapple juice with 1 cup powdered sugar for glossy, fruit-forward topping. For best results, always frost completely cooled cake to prevent melting and sliding.

How do I fix an overcooked dry pineapple cake?

If your cake turned out drier than desired, try these rescues: (1) Poke and soak method—Use a skewer to poke holes all over the cake, then brush with a mixture of 1/2 cup pineapple juice + 2 tablespoons sugar heated until dissolved. The cake absorbs moisture. (2) Simple syrup soak—Brush all surfaces with simple syrup (equal parts sugar and water, heated and cooled). (3) Frosting saves everything—Generous cream cheese frosting adds moisture and masks dryness. (4) Serve with ice cream—The melting ice cream adds moisture as you eat. Next time, check doneness 5 minutes early—slight underbaking is better than overbaking for moist cake.

Storage Guide

Conclusion

You now have everything you need to create the most delicious, moist pineapple cake that will impress family and friends every single time. This recipe delivers bakery-quality results with simple ingredients and straightforward techniques that work for beginners and experienced bakers alike.

The combination of tropical pineapple, tender crumb, and perfect sweetness makes this cake ideal for any occasion—from casual weeknight desserts to elegant celebrations. The versatility of flavor variations means you’ll never get bored, and the make-ahead friendly nature removes stress from entertaining.

Fire up your oven and try this recipe tonight! You’ll be amazed at how easy it is to create such impressive results. The incredible aroma filling your kitchen and the smiles on faces when they taste that first bite make every minute worthwhile.

Join over 15,000 home bakers who’ve fallen in love with this recipe! Share your creation on social media and tag us with your success story. We love seeing how you customize and serve this tropical delight.

Ready for more amazing dessert recipes? Try our Tropical Coconut Cream Pie, Fresh Mango Cheesecake, or Banana Foster Cake for more island-inspired treats that bring sunshine to your table year-round!

Happy baking, and may your pineapple cake bring joy to every celebration!

Print Pin

Pineapple Cake Recipe

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 285

Craving tropical sweetness? This Pineapple Cake Recipe delivers 7 easy ways to bake moist, delicious cake at home. Discover your new favorite

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter (room temperature (1 1/2 sticks))
• 3 large eggs (room temperature)
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk (room temperature)
• 1 can (20 oz crushed pineapple in juice, undrained)
• 1/2 cup shredded coconut (optional)
• 1/2 teaspoon ground cinnamon (optional)

Instructions 

• Preparation
• Preheat oven to 350°F (175°C) and position rack in center.
• Grease a 9×13-inch baking pan with butter or non-stick spray, then dust with flour.
• Bring butter, eggs, and buttermilk to room temperature (68-72°F).
• Gather and measure all ingredients before starting.
• Make the Batter
• Beat butter and sugar on medium-high speed for 4-5 minutes until light and fluffy.
• Add eggs one at a time, beating 30 seconds after each addition.
• Mix in vanilla extract for 15 seconds.
• Whisk together flour, baking powder, baking soda, salt, and cinnamon in separate bowl.
• Alternate adding dry ingredients and buttermilk to butter mixture: 1/3 flour, 1/2 buttermilk, 1/3 flour, remaining buttermilk, final 1/3 flour. Mix on low speed just until combined after each addition.
• Fold in entire can of crushed pineapple (with juice) and coconut using 15-20 gentle strokes.
• Bake
• Pour batter into prepared pan and spread evenly.
• Tap pan on counter 3-4 times to release air bubbles.
• Bake for 35-40 minutes until toothpick inserted in center comes out with moist crumbs.
• Check doneness: top should be golden and spring back when pressed; internal temp should be 205-210°F.
• Cool and Serve
• Cool in pan on wire rack for 15 minutes.
• Either continue cooling in pan or run knife around edges and invert onto rack.
• Cool completely before frosting (at least 1 hour total).
• Dust with powdered sugar or top with cream cheese frosting.
• Slice and serve at room temperature or warm individual slices for 15 seconds in microwave.

Notes

Storage

Room temperature: 3 days covered in airtight container
Refrigerator: 5 days wrapped in plastic wrap
Freezer: 3 months wrapped in plastic wrap then foil

Tips

Do not overmix batter—mix only until dry ingredients disappear
Room temperature ingredients create better texture
Do not drain pineapple—the juice provides essential moisture
Measure flour by spooning into cup and leveling off (not scooping)
Use oven thermometer to verify accurate temperature

Variations

Tropical: Add 1 cup coconut and top with toasted coconut flakes
Upside-Down: Melt butter and brown sugar in pan, arrange pineapple rings, pour batter over
Cream Cheese Swirl: Swirl sweetened cream cheese mixture through batter
Gluten-Free: Use 1:1 gluten-free flour blend plus 1/2 teaspoon xanthan gum
Reduced Sugar: Use 1 cup sugar plus 1/4 cup applesauce and 1/2 teaspoon stevia
Vegan: Replace butter with coconut oil, eggs with flax eggs, buttermilk with plant milk + vinegar

Calories: 285kcal

Course: Dessert

Cuisine: American

Keyword: cake