My favorite kinds of cakes are the ones that need only 5 minutes of prep!
This easy old-fashioned pineapple cake needs just 5 ingredients and comes together faster than you can preheat the oven! It comes out so moist with lots of pineapple flavor.
This moist, sweet cake 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!
Why We Love this Easy Cake Recipe
As you likely know, I love recipes that are quick (and yummy) but don’t require tons of dishes or ingredients. This one tops my list.
- This homemade Pineapple Cake is so easy to make, and even easier to serve.
- With just 5 ingredients, if you’ve got crushed pineapple you likely have all of the ingredients on hand.
- Prep takes just a few minutes and one bowl. No stand mixer is required!
- It’s simple to bake in a 9×13, no fussing with layers or multiple cake pans.
- This pineapple cake is best made ahead so all the flavors can meld together!
Ingredients
This cake uses simple ingredients you most likely have on hand!
DRY All-purpose flour, sugar, and baking soda are mixed together to create the dry portion for this cake.
EGGS This recipe uses eggs and crushed pineapple.
PINEAPPLE This cake is full of crushed pineapple for flavor and moisture. If you don’t have crushed pineapple, pulse pineapple tidbits or fresh pineapple in a food processor a few times. Do not drain, the pineapple juice is needed for moisture.
FROSTING Cream cheese frosting or fresh whipped cream will both taste wonderful, use whatever you have on hand!
Optional Additions
- Add 1/2 cup of shredded coconut, some lime zest and a teaspoon of vanilla to the batter.
- Shredded carrots pair perfectly with the crushed pineapple.
- 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.
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 per the recipe below.
- Spread the cake batter into a prepared 9×13 pan.
- Bake until a toothpick comes out clean.
Top with whipped cream or even cream cheese frosting. Sprinkle with chopped nuts or top with pineapple chunks if desired.
Tips for the Perfect Pineapple Cake
- Don’t drain the 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 can be frozen. 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.
More Pineapple Treats
- Pineapple Upside Down Cake
- Hummingbird Cake
- Easy Ambrosia Salad
- Pineapple Coconut Rice Krispie Squares
- 3 Ingredient Pineapple Angel Food Cake
- Pina Colada Cake
- Grilled Pineapple
Did your family love this Pineapple Cake? Be sure to leave a rating and a comment below!
Easiest Ever Pineapple Cake (5 Ingredients)
Ingredients
- 1 ½ cups sugar
- 2 cups flour
- 2 teaspoons baking soda
- 20 ounces can crushed pineapple with juices
- 2 eggs
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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Have not made this yet wondering if I can use cake flour?
I’ve only tried this as written so I can’t say for sure, but I do think it would work. Let us know how it goes!
I made this cake exactly to instructions. And it was overcooked on the outside and part of the inside and completely undercooked in the middle, like a warm batter mix gooey undercooked. Such a waste!! I used pineapple from a can which was in juice, and put it all in- should I not have put the juice in with it? I used a glass casserole dish just like the one in the picture. Should I have used a regular cake pan instead? Very confused!
Oh no! I am sorry to hear that HEA. We have never had that problem with this recipe! I do add all the juices with the pineapple. Did you use crushed pineapple or another type?
3rd time I’ve made this cake ! It’s so good . I add a banana , splash of citrus & vanilla and sprinkle with nuts . Skip the frosting and dust with powdered sugar . Perfect brunch cake
I love this recipe and cut in half because I don’t need to have it around? I also have used crushed strawberries that I covered with sugar to make juice in my mini chopper instead of pineapple! I love the texture it makes a great tres leches cake too!
It came very nice and delicious looking. Two things to make it better. First add 4 tablespoons of unsalted butter in eggs and second add some non sugar Choco powder for color. It was amazing.
Thanks for your suggestions, Priyanka! We will have to give them a try.
I followed this recipe but my pineapple cake tasted so bitter. I ended throwing it up. What a waste!!! My husband said it could be the baking soda. I should have used be baking powder, not baking soda.
I am halving the recipe, can I remove the egg as the can of pinapple is 14 onces?
Hi Karen, we have only tried it as written. Let us know how it goes if you try it!
I topped this cake with a fresh pineapple sauce and whipped cream—sooooo good!
Hi, do you think you could cook this in a bundt pan? Thanks,
We haven’t tried cooking this recipe in a bundt pan, but I would start checking for doneness at about 35 minutes.
I made this cake tonight exactly per the recipe! I baked it at 350 F for 28 minutes. Unfortunately, when I opened up my oven to test the cake for doneness, the cake sank in the middle and It sank even more while cooling!
I’m just trying to figure out what I did wrong that caused this to happen.
Oh no, I am sorry that happened, Tracy! It could be a few things, your baking soda could be expired or not as effective as expected, the batter could be undermixed or too vigorously mixed (incorporating too much air into the batter), or it could be overcooked if falling while cooling.
Hello, I have a bump cake to make for a baby shower and they are requesting a pineapple cake. The design of the cake also requires it to be covered in fondant. Do you think this cake will be OK covered in fondant since fondant can be heavy. I am also covering the cake in frosting (probably whipped) Thank you for any help you can offer.
Hi Jennifer, you will have to send our best wishes to the expecting parents ❤️ This cake is quite soft so I am not sure how well it would hold up under fondant as I have never tried but I would love to hear how it turned out for you.
hey there Holly can you use a cake mix for this?
If making pineapple cake with cake mix, I use angel food cake with this recipe.
I made this cake today, no occasion, just for hubby who adores pineapple. His comment “you’re the best wife ever.” I think he liked it. I found it easy to make and delicious!
Great recipe. Texture is slightly spongy because there isn’t any fat. I thought it had a great flavor. Added 1tsp salt, 2tsp vanilla. Baked as cupcakes and baked 20 minutes . reduced sugar by 1/4 cup. Probably will reduce slightly more.
Would like to know how to make a carrot cake by using a carrot cake boxed mix. By using more carrots pineapple and raisins. And how much to use of each. Thank you!
Hi Elaine, currently we have this carrot cake recipe but it is made from scratch. If we get a chance to adapt a boxed cake mix we will let you know!
You have great recipes but most unfortunately are not good for diabetics. It would be great if you provided an alternative to sugar (|stevia etc) in your instructions. I’m sure the millions of diabetics out there would appreciate it.
Be kind to us diabetics and give alternative measurements to use.
Hi Bill, I don’t follow a diabetic diet so I would be nervous to offer advice on how to eat that way, but I completely understand. We appreciate your feedback on this! For this recipe, we have never tried it with a sugar substitute but other readers have had great results. If you attempt it, we would love to hear how it turns out for you.
Bill,
I’m a type 1 diabetic. Here’s how you can make this cake lower carb:
Use almond flour instead of regular flour. You can sub it 1:1.
I use truvia instead of sugar. Truvia is much sweeter, so divide the sugar suggestion at least by half.
Instead of the frosting suggested, you can use 0 sugar whipped cream or buy heavy whipping cream and whip it yourself (that’d probably taste better).
These changes make 1 serving roughly 15-20 slow acting carbs, provided there are 9 servings total. I actually only gave myself insulin for 12 carbs per serving when I made this since the ingredients were so low glycemic.
I love this recipe! I use a cream cheese frosting on top. It is so moist and delicious. Thanks for sharing!
Thanks, Pamla! Glad you enjoyed it.
I make this with a different icing, 1 stick of butter, 1 cup of sugr,1 can evaporaed milk, vanilla, bring to boil and cook for 10 minutes then add at least 1 cup of coconut and small bag of choped pecans or walnuts, punch holes in cake and pour mixture over cake and spread evenly. deliceous
Sounds delicious, Russell. Thanks for sharing!
Holy cr— good! So simple to make! I added macadamia nuts and served with cream cheese frosting and it was amazing! Thank you for this GREAT recipe!