Pineapple cake
Pineapple cake is a soft, moist dessert that brings the sweet taste of the tropics to your kitchen. It is made with crushed pineapple, which adds both flavour and moisture to the cake. This cake is simple to prepare but tastes like something special. Whether you’re baking for a party, a family gathering, or just a cosy afternoon treat, pineapple cake is a great choice.
Easy to Make with Simple Ingredients
One of the best things about pineapple cake is how easy it is to make. You don’t need any fancy tools or hard-to-find ingredients. Most of the ingredients—like flour, eggs, sugar, and butter—are likely already in your kitchen. The key ingredient is crushed pineapple, which you can find in any grocery store. You can use canned pineapple with juice for convenience and great results.
Moist, Light, and Full of Flavour
This cake is known for being especially moist and tender. The crushed pineapple and its juice keep the cake soft and fresh for days. It has a gentle sweetness and a light texture that doesn’t feel too heavy. The vanilla adds a classic cake flavour, while the pineapple gives it a fruity twist. You can also add a bit of pineapple flavouring if you want to boost the tropical taste.
Perfect for Any Occasion
Pineapple cake is very versatile. You can serve it plain, dusted with powdered sugar, or top it with whipped cream, cream cheese frosting, or a pineapple glaze. It’s a lovely dessert for birthdays, holidays, afternoon tea, or even breakfast. The bright flavour and soft crumb make it popular with kids and adults alike.
Make It Your Own
This recipe is easy to adjust to your taste. Want more texture? Add chopped nuts or shredded coconut. Want to make it healthier? Try reducing the sugar or swapping part of the flour with whole wheat flour. You can even bake the same batter into cupcakes or a loaf instead of a cake pan. The options are endless.
Pineapple cake is very forgiving, which makes it great for beginner bakers. It doesn’t require creaming butter and sugar or carefully folding in egg whites. You simply mix the dry and wet ingredients separately, combine them, and bake. It’s hard to go wrong. Plus, it smells amazing while it bakes!
A Cake Everyone Will Love
With its tropical flavour, soft texture, and beautiful golden colour, pineapple cake is a treat that stands out. It’s a simple way to bring a bit of sunshine to your table, no matter the season. Whether served warm or cold, plain or decorated, this cake is always a hit.
Enjoyed this pineapple cake? Don’t miss our other delightful cake recipes — from zesty lemon cake to festive Christmas classics — perfect for every season and celebration!
Pineapple cake
Ingredients
- 1⅔ cups (210g) all-purpose flour
- 2 tsp baking powder
- 1 ¼ cup (250g) granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- ⅛ tsp pineapple flavour optional
- 100 g butter melted
- 227 g crushed pineapple canned, with juice
Garnish:
- Powdered sugar
Instructions
Preheat the Oven
- Preheat your oven to 180°C.
- Grease and line an 9-inch round or square cake pan (or use a springform pan for easy removal).
- In a medium bowl, whisk together the flour and the baking powder. Set aside.
Beat the Wet Ingredients
- In a large mixing bowl, combine sugar and eggs.
- Beat using a hand mixer or whisk until light and fluffy (about 2–3 minutes).
- Stir in vanilla extract and pineapple flavour (if using).
- Add the melted and cooled butter.
- Mix until smooth and well combined.
- Fold in the 230g crushed pineapple, including the juice from the can.
- Stir gently to combine.
Combine Wet and Dry Ingredients
- Gradually sift and add the dry flour mixture to the wet mixture in 2 batches.
- Fold gently using a spatula or spoon until just combined.
- Do not overmix—stop when you no longer see streaks of flour.
Bake
- Pour the batter into the prepared cake pan.
- Smooth the top with a spatula.
- Bake the cake on the lowermost rack of the oven.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, loosely cover it with aluminum foil and continue baking. This will help the cake bake evenly without over-browning the top.
Cool and Serve
- Let the cake cool in the pan for 10–15 minutes.
- Then transfer to a wire rack to cool completely.
- Dust with powdered sugar, glaze with pineapple icing, or serve plain!
Optional Toppings:
- Powdered sugar
- Pineapple glaze (powdered sugar + pineapple juice)
Frequently Asked Questions
Yes, you can use fresh pineapple. Just make sure to finely crush it and include some of the juice for moisture. You may need to adjust the liquid slightly if it’s too dry.
No, don’t drain it. Use the crushed pineapple with its juice—it adds moisture and sweetness to the cake.
Yes, the pineapple flavouring is optional. The crushed pineapple itself gives plenty of flavour.
Cream cheese frosting, whipped cream, or a light pineapple glaze (powdered sugar + pineapple juice) all pair beautifully with this cake.
Yes! This cake stores well. You can make it 1–2 days in advance and keep it covered at room temperature or in the fridge.
Absolutely. Divide the batter into cupcake liners and bake at 180°C for 18–22 minutes or until a toothpick comes out clean.
Store the cake in an airtight container at room temperature for up to 2 days.
In the fridge for up to 5 days. You can also freeze slices for up to 3 months.
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