Pineapple Cake

Prep Time 15 minutes
Total Time 50 minutes
Servings 12 servings

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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!

metal spatula scooping piece of pineapple cake from the baking pan

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.
close up image of pineapple cake with fork poking into the cake
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How to Make Pineapple Cake

This deliciously fruity cake takes just 15 minutes to prep!

  1. Combine the wet ingredients: Whisk together oil, sour cream, and sugar, then add in the eggs and vanilla. Stir until smooth.
  2. 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.
  3. Bake: Transfer the batter to a greased 9×13″ baking dish, then. bake at 350ºF for 20-25 minutes.
  4. 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

What are pineapple cakes made of?

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!

Can I use fresh pineapple instead of canned?

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!

How to store:

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!

piece of pineapple cake on white plate with whipped cream and toasted coconut

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

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Pineapple Cake

5 from 19 votes
This Pineapple Cake Recipe is perfectly sweet, fruity, and moist. It's infused with so much pineapple flavor and topped with homemade whipped cream!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Cuisine American
Course Dessert
Servings 12 servings
Calories 325cal

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

Tips:
  • 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.
 
Storage:
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!

Nutrition Information

Calories: 325cal | Carbohydrates: 52g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 209mg | Potassium: 168mg | Fiber: 1g | Sugar: 31g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg
Keywords pineapple cake

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Michelle says

    I hope to try this with melted butter instead of oil. I will let you know how I get on. I am allergic to oils.

  2. Brenda Vincent says

    Very good. Cut recipe in half 8ร—8 . I did use 1/2 cup less sugar..Was still plenty sweet.

  3. Brenda Vincent says

    Try today. Will review tonight. I’ve looked at other recipes but couldn’t find one that was as detailed as this. Going to do half in 8×8. Guess I’m putting in 1 1/2 egg.

  4. 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

      Hi Carol! So glad you enjoyed the recipe! Thank you for this kind review! I have not tried it in bundt pan before.

  5. 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 ๐Ÿ˜€

  6. 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 ๐Ÿ˜‰๐Ÿ˜‰. It’s an amazing recipe and very simple to whip up.
    Thank you ๐Ÿ˜Š

      • 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 ๐Ÿ™‚

      • 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!

  7. 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!

    • The Recipe Rebel says

      Hi Marie, Iโ€™ve only tested the recipe with all-purpose flour. If you decide to experiment, let me know how it goes!

    • 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!

5 from 19 votes (12 ratings without comment)

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