While I love all fruity desserts, there’s something about pineapple desserts, particularly pineapple cakes, that are just so good! I’ve got Pineapple Upside-Down Cake, Pineapple Coconut Cake, Pineapple Lush Angel Food Cake Roll, Pineapple Crisp and now this classic Pineapple Cake! This recipe takes just 15 minutes to prepare, is ready in under an hour, and the result is a cake that’s incredibly moist, packed with sweet pineapple flavor, and loaded with crushed pineapple pieces for a little extra fruity flavor and texture. Serve it as-is or top it off with sweet and creamy homemade whipped cream! It’s the perfect easy cake recipe for an Easter dinner or spring potluck.
Ingredients Needed:
Oil: I use canola oil but any neutral tasting vegetable oil will work. Sour Cream: the MVP of pineapple cake for an incredibly moist texture. Granulated Sugar: gives the cake the perfect amount of sweetness to contrast the tanginess of the pineapple. Eggs: binds the ingredients together so the cake can hold its shape. Vanilla Extract: adds flavor depth and warm sweetness. Baking Powder and Baking Soda: our leavening agents that help achieve a light and fluffy texture. Salt: cuts the sweetness. All-Purpose Flour: gives the cake its structure. I recommend fluffing the flour so it doesn’t get too packed in. This helps with more accurate measurements. Canned Pineapple: you’ll need a 540 ml or 19 ounce can of crushed pineapple with juice. Sweetened Whipped Cream: I love to serve a slice of this pineapple cake with a dollop of homemade whipped cream.
How to Make Pineapple Cake
This deliciously fruity cake takes just 15 minutes to prep!
Tips, Tricks, and Notes
Fluff or weigh the flour. I recommend either fluffing the flour with a fork as you measure or weighing it before adding it to the batter. The key is to make sure you’re not over-measuring so the cake stays nice and moist. Don’t over-mix. When you add the flour to the cake batter, mix only until just combined. Over-mixed batter can become dense and gummy. If the cake is browning too quickly as it bakes, cover it with foil to prevent it from burning. Cool before topping. Bring the cake to room temperature before adding the whipped topping. If it’s hot when you top it off, the whipped cream will just melt off.
More Pineapple Desserts You’ll Love
Pineapple Crisp
{Light} Strawberry Pineapple No-Bake Cheesecake
Strawberry Pineapple Lemonade Bars
Pineapple Lemonade Fruit Dip
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