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!
Ingredients
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 20 ounces crushed pineapple with juices, 1 can
- 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.
A quick and easy to make pineapple cake recipe that i have ever tried so far. I love this pineapple cake recipe. It is really delicious.
Love everything I have made from you! Thanks!
Turned out an uncooked mess
Sorry to hear this didn’t work out for you, most readers have had great success. Did you use a 9×13 pan? Did you make any changes or substitutions to the recipe? How long did you cook it for?
How do you make the icing for this cake. It looks so good. Cream cheese icing. Thanks
This is our favorite cream cheese frosting recipe.
I wanted to make the cake slightly healthier so I put half sugar and the other half I used sugar to honey converter to determine the correct ratio of honey needed to be used to not ruin the texture of the batter. I made a whipped cream frosting with pineapple juice and honey and the cake turned out amazing. will definitely make again!
So glad you enjoyed this recipe, Saipranathi! :)
Amazing Pineapple cake. Was so good it didn’t make it to the refrigerator. I’ll make another. Keep up the good work. Appreciate all you do.
looks so easy and I looooove pineapple, can’t wait to make it. Is it possible to cut back on the sugar?
I’ve only made this as written so I can’t say for sure. Let us know how it goes if you try it.
I use a scant 1c sugar. It’s a banana bread except with pineapple!
Could the “Easiest Ever Pineapple Cake” be made as cupcakes? Sorry for the stupid question, but I am new to baking, and being a man probably doesn’t help.
Hardly a silly question Terry! We haven’t tried but this recipe should work as cupcakes as well. To turn into cupcakes, fill the cupcake wells ⅔ full and bake for approximately 15-17 minutes. Checking with a toothpick to ensure they are fully cooked. Let cool then frost and enjoy!
Wow! Easy Peasey. Thank you so much !
I have a question. I would like to make this for my granddaughter, but she is allergic to eggs (also all dairy and all nuts as well). There is a product called JUST Egg that is all plant based and is supposed to behave just like eggs. Do you have any idea the substitution ratio per egg?
I’m sorry Patty, I have never used that product. Maybe another reader has and can offer some guidance!
I’ve been out of baking for so long that it seems everything I try fails in one way or the other. This recipe is not only simple with few ingredients but it’s fail proof!! It is so moist and delicious and I already had 2 pieces, yikes! I used mac nuts in it and made whip cream/cream cheese topping. Definitely will be one I’ll take to gatherings!
Can recipe be doubled?
I have not tried doubling this recipe, so I can’t say for sure. Let us know how it goes if you try it.
I plan to make it but adding 1T vanilla!
Thanks for all the great recipes!!
Yum, I hope you enjoy it, Lupe!
I can’t believe how easy to make this is. Going to give it a try soon!
I hope you enjoy it Matt!
I want to make this so bad but in the interest of cutting a few carbs and adding a little fiber, I’m wondering if I can substitute some of the AP flour with a combo of almond flour and a little coconut flour…any thoughts? I’d bet it would still be GREAT!
I am not sure how it would turn out Debbie, but I would love to hear your results if you try!
I finally got a chance to make it using half AP and half almond flour. I threw in a tbsp of chia seeds and walnuts and added a little vanilla extract, as another person suggested. Instead of using the full amount of sugar, I used the equivalent with the sugar/stevia blend that’s in the stores. Overall, my hubby and I both liked it, and I like that it’s a bit healthier, but in all honesty your recipe probably TASTES better!! If I make it for guests, I would definitely follow your recipe vice my healthier version!
Do you think using half all purpose flour and half almond flour affect how the cake rises? I love using almond flour…the taste and the added protein…but I know some recipes are just best left alone.
Hmm, good questions Carrie. We have not tried this recipe with almond flour. Maybe another reader can help or if you do try it out, please let us know how it turns out!
Looks awesome and super easy!!!
If I use fresh pineapple, what ratio of pineapple to juice would I need?
I haven’t made this with fresh pineapple, so I can’t say for sure. If you do try it, I would suggest slightly crushing the pineapple in a food processor and using just the juice from the fresh pineapple.
I would suggest cooking the pineapple if using fresh crushed pineapple, otherwise the acidity of the pineapple would give the cake a different texture. I’ll be too much of a wet cake and kind of heavy.
WOW… can’t wait to make this… love pineapple, I grew up with upside down cake.. never tire of finding new ways to use this wonderful fruit.
Thanks for sharing !
Enjoy Abby! Let us know how it goes for you. :)
I’ve made a very similar cake before but rather than frosting it I pour a sauce over the top while it’s still warm. My kids love it and request it often. To make the sauce heat 1/4 cup butter, 1/2 cup sugar and 1/2 cup evaporated milk in a saucepan for 15 minutes then pour over the cake as soon as it comes out of the oven. Enjoy!
That sounds delicious Helen, I’ll have to try it! Thanks for sharing!
I haven’t made this myself but my mom also made the sauce for the cake. We loved it
Helen, I made your glaze tonight for the pineapple cake and it was delicious! It has a custard-like taste that is very addicting. I would think it would be good over a chocolate cake or any cake really. Thank you!
i love to make anything from scratch. it always better
Looks delicious and simple. I bet it would be great as cupcakes too. Is the flour all-purpose?
Yes it is all-purpose flour. Enjoy Shannon!