If you’re craving a dessert that’s pure sunshine on a plate, this Juicy Pineapple Cake Recipe is about to become your new go-to treat. With its golden crumb, irresistible buttery topping, and bursts of real pineapple in every bite, it’s the sort of cake that wins everyone over—no fancy layers or fussy frostings required. Whether you’re baking for a family dinner, a potluck, or just to satisfy a sweet tooth, this cake brings together tropical flavors and homey comfort in the most delightful way.
Ingredients You’ll Need
The beauty of this cake is how it transforms simple pantry staples into something truly memorable. Each ingredient in the Juicy Pineapple Cake Recipe plays a key role—some add moisture and richness, others bring flavor or crunch, and together, they create a cake that’s as easy to make as it is delicious to eat.
- All-purpose flour: Gives the cake its tender structure while staying light and fluffy.
- Granulated sugar: Sweetens the batter and helps create a golden, irresistible crumb.
- Baking soda: Ensures the cake rises perfectly, so you get a soft, airy texture.
- Salt: Just a touch to balance the sweetness and enhance all the flavors.
- Large eggs: Bind the ingredients together and add richness to every bite.
- Vanilla extract: Infuses the cake with warm, comforting flavor.
- Crushed pineapple in juice (do not drain): The star ingredient—keeps the cake incredibly moist and full of fresh, fruity flavor.
- Unsalted butter: Melts into the topping for that luscious, bakery-style finish.
- Light brown sugar: Adds a caramel note to the topping, making it extra special.
- Chopped pecans or walnuts (optional): Bring a delightful crunch and nutty flavor to the party.
- Ground cinnamon (optional): Lends a cozy, aromatic warmth that pairs perfectly with pineapple.
How to Make Juicy Pineapple Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. This step helps the cake bake evenly and makes serving a breeze—no fighting with sticky corners!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. This ensures every bite of your Juicy Pineapple Cake Recipe is perfectly balanced and fluffy, with no lumps of flour hiding in the batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs until smooth, then stir in the vanilla extract and the entire can of crushed pineapple—juice and all! The pineapple juice is key for that signature moistness and tropical zing.
Step 4: Bring It All Together
Pour the wet mixture into the bowl of dry ingredients and gently mix until just combined. Don’t over-mix; you want the crumb to stay tender and light. Pour the batter into your prepared pan and smooth the top for even baking.
Step 5: Make the Buttery Topping
In a small saucepan, melt the butter and brown sugar over medium heat, stirring until the sugar dissolves. This simple step creates a rich, caramel-like sauce that bakes right into the cake, forming a dreamy topping.
Step 6: Add the Finishing Touches
Drizzle the warm butter-brown sugar mixture evenly over the cake batter. Scatter chopped nuts and a sprinkle of cinnamon over the top, if you’d like an extra layer of flavor and crunch.
Step 7: Bake and Cool
Slide your cake into the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool slightly—this helps the topping set and makes slicing so much easier.
How to Serve Juicy Pineapple Cake Recipe
Garnishes
For a little extra flair, try topping each slice with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted coconut or even a cherry on top can make your Juicy Pineapple Cake Recipe look (and taste) even more festive.
Side Dishes
This cake pairs beautifully with fresh fruit salads, a tangy citrus sorbet, or a creamy coffee drink. For a tropical feast, serve alongside grilled pineapple or mango slices for a burst of fresh flavor.
Creative Ways to Present
Cut the cake into neat squares and arrange on a platter for easy serving at parties, or bake in individual ramekins for charming single servings. Layer slices with whipped cream and berries in parfait glasses for a fun, deconstructed twist on the classic Juicy Pineapple Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Simply cover your cake tightly with plastic wrap or transfer slices to an airtight container. It’ll keep perfectly moist on the counter for up to two days or in the fridge for up to five days—if it lasts that long!
Freezing
To freeze, wrap individual portions or the whole cake (once cooled) in plastic wrap and foil. It freezes beautifully for up to three months. Thaw at room temperature or in the fridge before serving for a quick, make-ahead treat.
Reheating
If you love warm cake, just pop a slice in the microwave for 10-15 seconds or heat in a 300°F oven for a few minutes. This brings back that fresh-baked softness and revives the buttery topping.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to chop it finely and include any juice for that signature moistness. You’ll need about 2 1/2 cups of fresh, juicy pineapple plus the juice to match the can.
Is it possible to make this Juicy Pineapple Cake Recipe nut-free?
Definitely. Simply leave out the pecans or walnuts, and the cake will still be just as flavorful and moist—the topping will still get gorgeously golden and caramelly.
Do I need to use both white and brown sugar?
Yes, for the best results! Granulated sugar sweetens the cake itself, while brown sugar in the topping gives it that unique caramelized finish you’ll crave in this Juicy Pineapple Cake Recipe.
Can I bake this cake in a round pan or as cupcakes?
You sure can. A 9-inch round pan or muffin tin both work—just keep an eye on the bake time. Cupcakes will likely need 20-25 minutes, while a round cake may need a little longer.
Why is my cake so moist?
That’s the magic of the Juicy Pineapple Cake Recipe! The pineapple and its juice keep the cake exceptionally moist, so every bite is tender and never dry. No frosting required!
Final Thoughts
If you’re looking for a cake that’s foolproof, crowd-pleasing, and bursting with tropical flavor, this Juicy Pineapple Cake Recipe truly delivers. Don’t wait for a special occasion—give it a try, and watch it disappear slice by slice!
Print
Juicy Pineapple Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Juicy Pineapple Cake is a moist and flavorful dessert that combines crushed pineapple with a tender cake base. With a buttery brown sugar topping that caramelizes during baking and optional nuts and cinnamon for added texture and warmth, this easy-to-make cake is perfect for any occasion and doesn’t require frosting.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice (do not drain)
Topping
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs thoroughly, then stir in the vanilla extract and the entire can of crushed pineapple with its juice to keep the cake moist and flavorful.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir gently just until incorporated; avoid overmixing to keep the cake tender.
- Prepare Batter in Pan: Pour the batter into the greased baking pan and smooth the top evenly with a spatula.
- Make Topping: In a small saucepan, melt the unsalted butter and light brown sugar over medium heat until the sugar dissolves completely and the mixture is smooth.
- Add Topping: Pour the brown sugar butter mixture evenly over the cake batter. If desired, sprinkle chopped nuts and ground cinnamon on top for extra texture and flavor.
- Bake: Bake the cake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- This cake is incredibly moist and does not require frosting, making it a simple yet delicious dessert.
- A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with this pineapple cake.
- For an extra tropical twist, consider sprinkling toasted coconut on top before serving.
- You can substitute pecans or walnuts with your preferred nuts or omit them if allergic.
- Ensure to use crushed pineapple with juice to retain the moisture and flavor of the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
