This Pineapple Cake Recipe is perfectly sweet, fruity, and moist. It’s made with crushed pineapple, oil and sour cream so it is rich and flavorful! Topped with homemade whipped cream!
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While I love all fruity desserts, there’s something about pineapple desserts, particularly pineapple cakes, that are just so good!
I’ve got Pineapple Upside-Down Cake, Pineapple Coconut Cake, Pineapple Lush Angel Food Cake Roll, Pineapple Crisp and now this classic Pineapple Cake!
This recipe takes just 15 minutes to prepare, is ready in under an hour, and the result is a cake that’s incredibly moist, packed with sweet pineapple flavor, and loaded with crushed pineapple pieces for a little extra fruity flavor and texture.
Serve it as-is or top it off with sweet and creamy homemade whipped cream!
It’s the perfect easy cake recipe for an Easter dinner or spring potluck.
Ingredients Needed:
- Oil: I use canola oil but any neutral tasting vegetable oil will work.
- Sour Cream: the MVP of pineapple cake for an incredibly moist texture.
- Granulated Sugar: gives the cake the perfect amount of sweetness to contrast the tanginess of the pineapple.
- Eggs: binds the ingredients together so the cake can hold its shape.
- Vanilla Extract: adds flavor depth and warm sweetness.
- Baking Powder and Baking Soda: our leavening agents that help achieve a light and fluffy texture.
- Salt: cuts the sweetness.
- All-Purpose Flour: gives the cake its structure. I recommend fluffing the flour so it doesn’t get too packed in. This helps with more accurate measurements.
- Canned Pineapple: you’ll need a 540 ml or 19 ounce can of crushed pineapple with juice.
- Sweetened Whipped Cream: I love to serve a slice of this pineapple cake with a dollop of homemade whipped cream.
How to Make Pineapple Cake
This deliciously fruity cake takes just 15 minutes to prep!
- Combine the wet ingredients: Whisk together oil, sour cream, and sugar, then add in the eggs and vanilla. Stir until smooth.
- Add the dry ingredients: Whisk in baking powder, baking soda, and salt, then stir in the flour until just incorporated. Slowly stir in the pineapple with a spatula.
- Bake: Transfer the batter to a greased 9×13″ baking dish, then. bake at 350ºF for 20-25 minutes.
- Cool and serve: Allow the cake to cool to room temperature, then top with whipped cream and toasted coconut and serve!
FAQs for Pineapple Cake
Pineapple cakes are made up of essentially everything that a regular cake is made up of, but with the addition of both pineapple juice and crushed pineapple. They’re moist, fruity, and incredibly delicious!
You can, but canned pineapple is best because the pieces are uniform and the amount of juice is crucial. If you’d prefer to use fresh pineapple in this recipe, you can do that, just chop very small and add pineapple juice to the pineapple before measuring. If you do use fresh, check out my post on how to cut a pineapple!
This cake will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To enjoy again, thaw in the fridge or at room temperature if frozen, then serve with fresh whipped cream and enjoy!
Tips, Tricks, and Notes
- Fluff or weigh the flour. I recommend either fluffing the flour with a fork as you measure or weighing it before adding it to the batter. The key is to make sure you’re not over-measuring so the cake stays nice and moist.
- Don’t over-mix. When you add the flour to the cake batter, mix only until just combined. Over-mixed batter can become dense and gummy.
- If the cake is browning too quickly as it bakes, cover it with foil to prevent it from burning.
- Cool before topping. Bring the cake to room temperature before adding the whipped topping. If it’s hot when you top it off, the whipped cream will just melt off.
More Pineapple Desserts You’ll Love
Pineapple Cake
written by Ashley Fehr
Ingredients
- ½ cup canola oil (or neutral tasting vegetable oil)
- ¼ cup sour cream
- 1 ½ cups granulated sugar (300 grams)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups all purpose flour (fluffed — about 325 grams)
- 2 cups crushed pineapple with juice (a 540ml or 19oz can)
- sweetened whipped cream for serving
Instructions
- Preheat oven to 350 degrees F and lightly grease a 9×13" baking dish with non-stick spray.
- In a large bowl, whisk together the oil, sour cream and sugar.
- Add eggs and vanilla and stir until smooth.
- Whisk in baking powder, baking soda and salt until completely combined.
- Stir in flour until just incorporated, scraping down the sides of the bowl as necessary. Slowly stir in pineapple with a spatula.
- Pour the batter into the prepared pan and bake for 30-40 minutes, covering the cake with foil at 20-25 minutes if it is browning quickly (once your cake is light golden brown, you want to cover it to prevent further browning)
- Let cake cool to room temperature before serving with sweetened whipped cream and toasted coconut if desired.
Notes
- Fluff or weigh the flour. I recommend either fluffing the flour with a fork as you measure or weighing it before adding it to the batter. The key is to make sure you’re not over-measuring so the cake stays nice and moist.
- Don’t over-mix. When you add the flour to the cake batter, mix only until just combined. Over-mixed batter can become dense and gummy.
- If the cake is browning too quickly as it bakes, cover it with foil to prevent it from burning.
- Cool before topping. Bring the cake to room temperature before adding the whipped topping. If it’s hot when you top it off, the whipped cream will just melt off.
Nutrition Information
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Quincella says
I love pineapple and this is an excellent cake! I’ve made it three times. I cut the recipe in half and baked in a 8×8 pan. Added a little coconut and frosted just the top of the cake with a cream cheese frosting. Yummy!
Thanks for the recipe. It’s a keeper!
The Recipe Rebel says
Yay! Thank you Quincella!
Carol Ann Sears says
Have you ever tried making this cake in a Bundt pan? The cake is fabulous, very moist, loved it!
The Recipe Rebel says
Hi Carol! So glad you enjoyed the recipe! Thank you for this kind review! I have not tried it in bundt pan before.
Terri says
Wondering if coconut oil can be used in place of vegetable oil?
The Recipe Rebel says
Hi Terri! I’m sure you could, I just haven’t tried it myself. Enjoy!
Carlene says
Last week I made this pineapple cake with coconut whipped cream and toasted coconut flakes.
It was sooooo good!!!!!
It was moist, flavourful, easy to make, and everyone enjoyed it 😀
The Recipe Rebel says
Hi Carlene! So glad you enjoyed the recipe! Thank you for this kind review!
Vidia says
Had a small dinner party and made this cake for dessert. I served it with
whipped cream and a drizzle of buttered rum sauce with a chunk of pineapple on each piece. Everyone had seconds. I will be attending a dinner party in a couple weeks…guess what I’ll be taking 😉😉. It’s an amazing recipe and very simple to whip up.
Thank you 😊
The Recipe Rebel says
Hi Vidia! So glad you enjoyed the recipe! Thank you for this review!
Virginia says
I will love to try this recipe! However, at the time you have to stir the Pineapple with a Spatula, it’s only the chunks? Or the Pineapple juice shoul be added as well? Thanks 🙂
The Recipe Rebel says
Hi Virginia! You are not using pineapple chunks in this recipe. You are using crushed pineapple with the juices. Hope you enjoy it!
Nicole H. says
I added 1 cup of Coconut! Girl, you’re the BOMB for this recipe!!! Thank you sweets!!!!!
Ashley Fehr says
My pleasure!
Amy says
What kind of pan glass, metal, Ceramic?
Ashley Fehr says
You can use any kind 🙂
Mia says
Can you make this cake with fresh pineapple instead?
Ashley Fehr says
Sorry, I have only made it with canned pineapple
JR says
Quick, easy and very delicious! Doesn’t need frosting, but it absolutely sends it over the top.
The Recipe Rebel says
Hi JR! So glad you enjoyed the recipe! Thank you for this kind review!
Betty says
How bout a fluffy light pineapple frosting
Christine says
I made this easy to follow recipe this morning. Had it for a snack. My husband ate almost half! Yes, DELICIOUS! Thank you, Ashley!
Fatima says
This cake came out very moist, very tasty. Will do it again.
The Recipe Rebel says
Hi Fatima! So glad you enjoyed the recipe! Thank you for this review!
Marie says
Is it possible to substitute the flour with a Gluten Free flour blend?
The Recipe Rebel says
Hi Marie, I’ve only tested the recipe with all-purpose flour. If you decide to experiment, let me know how it goes!
TRISHA says
Can Cake Flour Be Used For The Pineapple Cake ?
The Recipe Rebel says
Hi Trisha! I’ve only tested the recipe with all-purpose flour. If you decide to experiment, let me know how it goes!