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!
Table of Contents
While I love all fruity desserts, there’s something about pineapple desserts, particularly pineapple cakes, that are just so good!
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.
- 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
Pin this recipe to save for laterPin this recipe to your favorite board
- 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
- 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.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel