Pineapple Cake

I still remember my first bite of pineapple cake. Wow, it was so soft and sweet. The sunny smell pulled me right in.

I love how the cake tastes light and fresh. The pineapple feels juicy and happy. It makes me smile every time I bake it.

This cake feels like a little party at home. It is easy, fun, and so tasty. I always want one more slice, honestly.

So yeah, let’s make this pineapple cake together. I’ll show you how I do it step by step. Trust me, you’ll love it.

Why You’ll Love This Recipe

• Tropical Delight: A rich pineapple flavor shines in every bite, making it feel like a mini tropical vacation.
• Super Moist Texture: The combination of crushed pineapple, eggs, and butter ensures a cake that’s moist and tender.
• Quick and Easy: Minimal prep time means you’ll have dessert ready in no time.
• Perfect for All Occasions: This versatile cake fits birthdays, potlucks, or an indulgent weekend treat.

Kitchen Tools You’ll Need

To make this delightful pineapple cake, gather the following tools:

• Mixing bowls (2 medium-sized)
• Whisk or electric mixer
• 9×13-inch baking dish
• Measuring cups and spoons
• Silicone spatula
• Cooling rack

Ingredients

Here’s everything you’ll need (exact measurements are in the recipe card below):

For the Cake:

• 2 cups all-purpose flour: The base for a soft and fluffy cake.
• 2 cups white sugar: Adds the perfect amount of sweetness.
• 1 teaspoon baking soda: Ensures the cake rises beautifully.
• ½ teaspoon salt: Balances and enhances flavors.
• 1 (20-ounce) can crushed pineapple with juice: Provides the signature tropical flavor and moistness.
• 2 large eggs, beaten: Binds the ingredients and contributes to the cake’s structure.

For the Frosting:

• ¾ cup butter: Adds creaminess and richness.
• ½ cup evaporated milk: Creates a silky texture.
• 1 teaspoon vanilla extract: Enhances the overall flavor.
• 1 cup white sugar: Sweetens the frosting just right.

Variations for Pineapple Cake

Add-Ins:

• Coconut Flakes: Sprinkle shredded coconut into the batter or on top of the frosting for an extra tropical flair.
• Chopped Nuts: Fold in pecans or walnuts for a satisfying crunch.
• Fresh Pineapple Chunks: Use diced fresh pineapple for a more intense flavor.

Frosting Alternatives:

• Cream Cheese Frosting: Swap the butter-based frosting for a tangy cream cheese version.
• Whipped Topping: Use whipped cream for a lighter, airier finish.

Diet-Friendly Options:

• Gluten-Free: Replace all-purpose flour with a gluten-free baking blend.
• Low-Sugar: Substitute sugar with a natural sweetener like stevia or monk fruit.

Step-by-Step Instructions

1. Prepare the Batter

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, sugar, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, mix the crushed pineapple (with its juice) and beaten eggs until well combined.
4. Incorporate: Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or whisk until just combined. Avoid overmixing.

2. Bake the Cake

1. Transfer to the Pan: Pour the batter into the prepared baking dish, spreading it out evenly.
2. Bake: Place the dish in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
3. Cool: Remove the cake from the oven and allow it to cool completely on a cooling rack before frosting.

3. Make the Frosting

1. Melt Butter: In a medium saucepan over low heat, melt the butter.
2. Simmer the Mixture: Add the evaporated milk, vanilla extract, and sugar. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture begins to thicken slightly (about 5-7 minutes).
3. Cool: Remove from heat and let the frosting cool for 10-15 minutes before spreading it on the cake.

4. Frost the Cake

1. Spread the Frosting: Pour the cooled frosting over the cooled cake. Use a spatula to spread it evenly.
2. Optional Decoration: Sprinkle coconut flakes, chopped nuts, or extra pineapple chunks for added flair.

Serving and Storage

How to Serve Pineapple Cake

This versatile dessert can be enjoyed in many ways:

• Plain: Serve as is for a no-fuss treat.
• With Ice Cream: Pair with a scoop of vanilla or coconut ice cream for extra indulgence.
• With Fresh Fruit: Garnish with fresh berries or pineapple slices for a vibrant touch.

Storing Pineapple Cake

• Refrigerator: Store the cake in an airtight container for up to 5 days. Refrigeration helps keep the frosting fresh.
• Freezer: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator before serving.

Nutrition Information (Per Serving)

Component	Amount
Calories	350
Total Fat	15g
Saturated Fat	9g
Cholesterol	80mg
Sodium	220mg
Total Carbohydrates	50g
Dietary Fiber	1g
Sugars	35g
Protein	4g

Pineapple Cake FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Replace the canned crushed pineapple with 2 cups of fresh pineapple that’s been finely chopped and pureed.

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and store it (unfrosted) in the refrigerator. Frost just before serving.

What’s the best way to ensure my cake stays moist?

Avoid overbaking and ensure you use the full amount of pineapple juice included in the recipe.

Conclusion

This Pineapple Cake recipe is a tropical dream come true. Its moist, tender crumb and sweet-tangy frosting make it a hit for any occasion. With easy steps and simple ingredients, it’s a foolproof dessert that everyone will love. Try it today, and let the flavors transport you to paradise!