by Holly
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)
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
Follow Spend with Pennies on Pinterest
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.)
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!