This Easy Pineapple Cake is a tropical delight that brings sunshine to your table in just over an hour. With its moist, tender crumb and bursts of juicy pineapple, every bite is a perfect balance of sweetness and tang.
The golden-brown crust adds a satisfying texture, while the aroma of baking cake fills your kitchen with warmth. It’s a fuss-free recipe that’s as simple to make as it is delicious, ideal for busy days or last-minute gatherings.
In just 20 minutes of prep and 45 minutes of baking, you’ll have a dessert that feels both comforting and indulgent. The natural sweetness of pineapple shines through, complemented by a hint of vanilla for a classic, crowd-pleasing flavor.
Whether served warm or at room temperature, this cake is a guaranteed hit that’s sure to leave everyone reaching for seconds. Perfect for any occasion, it’s a treat that feels special without the stress.
Ingredients for Easy Pineapple Cake
- For the Pineapple Cake:
- 2 ½ cups (12 ½ oz/355 g) all-purpose flour
- 1 cup (8 oz/225 g) granulated sugar
- ½ cup (3 oz/85 g) dark brown sugar (can substitute light brown sugar)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional, for added flavor)
- 3 large eggs, at room temperature
- 1 can (20 oz/568 g) crushed pineapple in juice (do not drain)
- ½ cup (4 fl oz/120 ml) vegetable oil (can substitute melted coconut oil)
- ¼ cup (2 oz/57 g) sour cream, at room temperature (can substitute plain yogurt)
- 1 tablespoon vanilla extract
- For the Cream Cheese Topping:
- 1 recipe Cream Cheese Frosting (store-bought or homemade)
- 1 cup (5 oz/142 g) chopped pineapple (for garnish, fresh or canned)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter a 9×13 inch (23×33 cm) baking pan and line it with parchment paper for easy removal.
- Mix dry ingredients: In a large mixing bowl, stir together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- Prepare wet ingredients: In a separate large bowl, whisk the eggs, crushed pineapple (with the juice), vegetable oil, sour cream, and vanilla extract until smooth.
- Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
- Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Cool completely: Let the cake cool in the pan on a wire rack. Do not frost until completely cooled.
- Frost and garnish: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the chopped pineapple on top for garnish.
- Serve and store: Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Perfect Pairings: Serving Suggestions
This Easy Pineapple Cake is a delightful treat on its own, but you can elevate it with a scoop of vanilla ice cream or a dollop of whipped cream. For a tropical twist, serve it with a side of fresh mango or coconut sorbet. It’s also a great addition to brunch alongside a cup of coffee or tea.
Storage Tips: Keeping It Fresh
Store the cake in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze it (without the frosting) for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil, then thaw and frost before serving.
Recipe Variations: Mix It Up
For a nutty crunch, fold in ½ cup of chopped pecans or macadamia nuts into the batter. If you’re a fan of coconut, sprinkle ½ cup of shredded coconut over the frosting for added texture and flavor. You can also swap the cream cheese frosting for a simple glaze made with powdered sugar and pineapple juice.
Time-Saving Tips: Bake Smarter
To save time, prepare the dry ingredients the night before and store them in an airtight container. You can also use a stand mixer to combine the wet and dry ingredients quickly. If you’re in a rush, skip the frosting and simply dust the cooled cake with powdered sugar for a quick finish.
Equipment Guidance: Tools You’ll Need
Make sure you have a 9×13 inch baking pan, parchment paper, and a whisk or electric mixer for this recipe. A silicone spatula is handy for spreading the batter evenly, and a skewer or toothpick is essential for checking if the cake is done. If you don’t have sour cream, plain yogurt works as a great substitute.
Easy Pineapple Cake Recipe
Ingredients
For the Pineapple Cake
- 2 1/2 cups all-purpose flour 12 1/2 oz/355 g
- 1 cup granulated sugar 8 oz/225 g
- 1/2 cup dark brown sugar 3 oz/85 g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 large eggs, at room temperature
- 1 can crushed pineapple in juice 20 oz/568 g
- 1/2 cup vegetable oil 4 fl oz/120 ml
- 1/4 cup sour cream, at room temperature 2 oz/57 g
- 1 tablespoon vanilla extract
For the Cream Cheese Topping
- 1 recipe Cream Cheese Frosting
- 1 cup chopped pineapple (for garnish) 5 oz/142 g
Instructions
- Preheat the oven to 350°F (180°C) and butter and line with parchment paper at 9×13 inch (23×33 cm) baking pan.
- In a large mixing bowl, stir together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt and cinnamon.
- In a separate large bowl, whisk the eggs, crushed pineapple (with the juice), oil, sour cream and vanilla extract.
- Mix the wet and dry ingredients together until combined, then spread into the prepared pan.
- Bake for 40-45 minutes, until a skewer inserted in the center comes out clean.
- Let cool completely in the pan before frosting.
- Sprinkle the chopped pineapple over the frosting and serve.
- Store in an airtight container in the refrigerator for up to 3 days.
