by Holly
An old-fashioned homemade pineapple cake needs just 5 ingredients and 5 minutes prep.
It comes out so moist, it’s just the thing to welcome bright sunny days!
This moist, sweet cake is similar to pineapple upside-down cake, but is more versatile! This easy recipe can be served plain, or topped with cream cheese icing or a dollop of freshly whipped cream. No fresh cream? Whipped topping works like a charm! This pineapple cake is best made ahead so all the flavors can meld together!
Why We Love this Recipe
This Pineapple Cake so easy to make, and even easier to serve! Perfect for special occasions like birthdays, anniversaries, or showers.
It’s always a hit to take some pineapple cake to a party or potluck, or serve with chilled iced tea on the patio!
This cake is dense enough to hold up well on a buffet table while keeping all the tangy, citrus flavors!
Ingredients & Variations
This cake uses simple ingredients you most likely have on hand!
DRY Flour, sugar, and baking soda are mixed together to create the dry portion for this cake.
EGGS This recipe uses eggs to mix with the dry ingredients for the cake batter.
PINEAPPLE This cake is bursting with pieces of crushed pineapple. Canned pineapple or pieces of fresh pineapple will both work great!
FROSTING Cream cheese frosting or fresh whipped cream will both taste wonderful, use whatever you have on hand!
How to Make Pineapple Cake
This recipe is so simple, it bakes in less than 30 minutes!
- Combine dry ingredients, stir in the eggs, and pineapple.
- Bake until a toothpick comes out clean.
- Top with cream cheese icing or whipped cream.
Tips for the Perfect Pineapple Cake
- Add those juices from the can of crushed pineapple to get that moist, sweet flavor!
- Because this cake has fruit, it should be stored in the fridge. It will keep for 3-4 days!
- This cake is also easily frozen! Just cut into portions or freeze the entire cake by wrapping it in plastic wrap, then foil and label the outside with the date.
- Pineapple cake should last about 6 weeks in the freezer.
Pineapple Cake is truly a tropical delight! It lends itself perfectly to all kinds of crunchy and sweet additions and mix-ins!
- How about some toasted coconut?
- Shredded carrots would pair perfectly with the crushed pineapple!
- Add half crushed pineapple with half mandarin oranges for a colorfully sweet variation!
- Toasted pecans, walnuts, and especially macadamia nuts add a little crunch and texture to pineapple cake!
- Better yet, sprinkle chopped nuts or toasted coconut on the top for visual effect!
Delicious Desserts
- Easy Cheesecake Recipe – rich & creamy
- Peach Dump Cake – only 4 ingredients
- Peanut Butter Banana Refrigerator Pie – a family favorite
- Mixed Berry Crisp – use fresh or frozen fruit
- Hummingbird Cake – light & sweet
- Classic Pound Cake Recipe – moist & light
- Pina Colada Cake – a tropical paradise
Did your family love this Pineapple Cake? Be sure to leave a rating and a comment below!
Easiest Ever Pineapple Cake
Prep Time 5 minutes
Servings 8 pieces
Ingredients
- 1 ½ cups sugar
- 2 cups flour
- 2 teaspoons baking soda
- 20 ounces can crushed pineapple with juices
- 2 eggs
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Instructions
- Preheat oven to 350°F. Grease a 9x13 pan.
- Combine flour, sugar and baking soda in a bowl and mix well.
- Stir in eggs and pineapple until very well mixed. Pour into prepared pan.
- Bake 28-32 minutes or until a toothpick comes out clean. Do not overcook.
- Top with cream cheese frosting or whipped cream.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
I made your Easy Pineapple Cake with the Baking Soda add but thought that it should be baking powder. The cake was dense flat no flavor couldn’t even tell it was pineapple. The followed your recipe and was not impressed. Is Baking Soda in the recipe correct?
I’m sorry this recipe didn’t turn out for you Cindy, we have had great results with it. We do make it as listed with baking soda, and be sure to add in the juices from the pineapple as well to give it that full pineapple flavor!
I really enjoy your recipes
Thank you Theo :)
Very moist and delicious.
Amazing. Came out perfect! Great with and without cream cheese icing & sooo easy. Will keep this one!
I was sitting on the front porch trying to decide what to do with the afternoon. I recently went through my pantry and found some canned crushed pineapple that needs to be used up. So I found this recipe and asked my 7 year old daughter if she would like to make a cake. She read the instructions aloud to me, helped measure and stir. We tossed in a tsp of vanilla extract and sprinkled some cinnamon until the batter tasted just right. 28 minutes later, this simple cake turned out perfectly. I didn’t ice it, we just ate it as is and it was a splendid after dinner treat. Thank you for the recipe, this will be a repeat in our house now!
Love it when I hear about the kids cooking and baking Jenelle!
this is the best pineapple cake I’ve ever had
So happy to hear that! We love it too Noah! Easy and tasty!
I wish I’d read the other reviews. This cake is lacking in vanilla, and it is so wet I cannot tell whether it is cooked or not. Mine doesn’t taste like anything either, I’m sorry to say. Maybe I did use too much flour. I don’t remember reading the flour suggestion in the Comments response on the instructions. Frustrated.
Sorry to hear this didn’t work out for you. You could add vanilla if you’d like. If it is wet, it would still need to bake. Did you use a 9×13 pan? Did you make any changes or substitutions to the recipe? Did you measure the flour by scooping or by fluffing and spooning into your measuring cup? How long did you cook it for and at what temperature?
This cake was so disappointing! I couldn’t taste the pineapple and it was quite bland. total waste of ingredients. no vanilla no butter! not even any salt that’s is essential or good deserts.
Sorry to hear that you didn’t enjoy this cake. It is a staple at our house. Thank you for trying it.
I made this pineapple cake yesterday. It looks so pretty but it taste so flat. No flavor at all. My granddaughter loves pineapple so I made it for her. We both were disappointed. I followed the recipe just as it is printed. I used Del Monte pineapple.I bake cakes all the time and wanted to try this one. Sorry.
Sorry to hear that Cookie, that’s disappointing. We love this recipe and make it often. I wonder if your pineapple was a bit more on the bland side?
Great starting point this recipe! Good basic cake recipe to take off with. I love the no oil. I used 1/2 c brown sugar and 1/4 c honey. Substituted 1/2 c flour with brown rice flour. Added vanilla. Also used baking powder with the baking soda. Used toasted pecans and coconut as suggested. Squeezed a little lemon juice in it and added some cinnamon. I didn’t have much juice because I used fresh pineapple but added a little cashew milk. I put it in little mini muffin pan and it made about 30 muffins. So good. No topping needed for me!
More like a sweet and fruity cobbler I would say. I am from the UK however and not used to using cups (although I did have baking measurement cups to measure it all out). Saying that, all the family ate it with cream and didn’t complain.
Can you double the recipe and use a sheet pan for cooking it?
I have not tried doubling this recipe, so I can’t say for sure. Let us know how it goes if you try it Susan.
The recipe looks great. Want to try it. Do you think it would be okay to substitute thr sugar with monk fruit sweetner? Thanks!
I’ve never tried substituting the sugar, but maybe some other readers can help with your question MK.
Yum. This is so quick and easy. The only change I made was adding about 3additional oz of pineapple juice to cake batter. And for the cream cheese icing I add about 3 oz of pineapple juice instead of vanilla or lemon. My hubby’s new favorite treat.