The Recipe Rebel / Desserts
written by Ashley Fehr
5 from 18 votes
Prep Time 15 minutes mins
Total Time 50 minutes mins
Servings 12 servings
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Last updated on January 30, 2024
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
- Ingredients Needed:
- How to Make Pineapple Cake
- FAQs for Pineapple Cake
- Tips, Tricks, and Notes
- More Pineapple Desserts You’ll Love
- Pineapple Cake Recipe
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
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!
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
Desserts
Pineapple Crisp
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{Light} Strawberry Pineapple No-Bake Cheesecake
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Strawberry Pineapple Lemonade Bars
Desserts
Pineapple Lemonade Fruit Dip
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Pin this recipe to your favorite boardPineapple Cake
written by Ashley Fehr
5 from 18 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!
Save
ReviewPrep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
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
US Customary – Metric
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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Tag @thereciperebelMeet 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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Reader Interactions
Comments
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!Reply
The Recipe Rebel says
Yay! Thank you Quincella!
Reply
Carol Ann Sears says
See AlsoGrasshopper Brownies RecipeHave you ever tried making this cake in a Bundt pan? The cake is fabulous, very moist, loved it!
Reply
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.
Reply
Terri says
Wondering if coconut oil can be used in place of vegetable oil?
Reply
The Recipe Rebel says
Hi Terri! I’m sure you could, I just haven’t tried it myself. Enjoy!
Reply
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 😀Reply
The Recipe Rebel says
Hi Carlene! So glad you enjoyed the recipe! Thank you for this kind review!
Reply
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 😊Reply
The Recipe Rebel says
Hi Vidia! So glad you enjoyed the recipe! Thank you for this review!
Reply
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!!!!!
Reply
Ashley Fehr says
My pleasure!
Reply
Amy says
What kind of pan glass, metal, Ceramic?
Reply
Ashley Fehr says
You can use any kind 🙂
Reply
Mia says
Can you make this cake with fresh pineapple instead?
Reply
Ashley Fehr says
Sorry, I have only made it with canned pineapple
Reply
JR says
Quick, easy and very delicious! Doesn’t need frosting, but it absolutely sends it over the top.
Reply
The Recipe Rebel says
Hi JR! So glad you enjoyed the recipe! Thank you for this kind review!
Reply
Betty says
How bout a fluffy light pineapple frosting
Reply
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!
Reply
Fatima says
This cake came out very moist, very tasty. Will do it again.
Reply
The Recipe Rebel says
Hi Fatima! So glad you enjoyed the recipe! Thank you for this review!
Reply
Marie says
Is it possible to substitute the flour with a Gluten Free flour blend?
Reply
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!
Reply
TRISHA says
Can Cake Flour Be Used For The Pineapple Cake ?
Reply
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!
Reply