You are going to love this easy pineapple cake recipe! One of my readers entered it into a baking contest, and it won second place. While I love layer cakes, sometimes simple is best. This pineapple cake needs no frosting, though it’s amazing with freshly whipped cream. It’s soft, moist, eggy and delicate.
When I first began making layer cake recipes, I was a nervous wreck. They used to scare me to death because I was always worried about messing up. But overtime with patience and practice I grew more comfortable with the process.
Now, I actually love preparing layer cakes with buttercream (especially my chocolate espresso layer cake). They’re wonderful with everything from advanced frostings such as Italian Meringue Buttercream to more basic options like this Sour Cream Chocolate Frosting.
However, layer cakes can take a long time to put together. Sometimes I just want to eat some cake, you know? Especially if I’m preparing several recipes at once.
This pineapple cake recipe is fast, easy and has a perfect level of sweetness. It’s eggy like a pound cake, but with a softer texture similar to yellow cake. I love it so much that it ultimately wound up in the dessert chapter of my cookbook, The Gourmet Kitchen.
Don’t let the cracks on top fool you; the cake is incredibly moist. It has an entire 20 ounce can of crushed pineapple mixed into the batter, including the juice. And yes, I know that sounds like a lot. It is. But trust me, the cake holds together. You’re looking at it.
How to Make Pineapple Cake
- This cake will not work if you substitute fresh pineapple. I know many of you would prefer to use fresh fruit, but a 20 ounce can does not equal 20 ounces of straight crushed pineapple. I’m sure there’s a way to recreate the canned contents using a specific ratio of crushed real pineapple to pineapple juice. However, I can’t promise it will work here since I haven’t tested it.
- Add the eggs to the batter very slowly. The cake has a higher than normal ratio of eggs to butter and sugar, so you want to add them very slowly. Let the eggs incorporate one at a time, scrape down the bowl periodically. Don’t rush or you risk breaking the batter. However, if it does start to break, don’t worry. The flour mixture will still bring things back together. I speak from experience.
- Don’t substitute egg sizes. This goes for all ingredients, at least when you first prepare a recipe. Substituting ingredients might impact the structure of the cake. Read about why egg size matters in baked goods.
- Crushed pineapple makes the batter look lumpy. Because crushed pineapple has lumps mixed in with juice, it will make the batter look broken when you add it in. Add the flour mixture as quickly as possible after adding the pineapple.
So, what are you waiting for? This pineapple cake is calling your name.
Super Moist Pineapple Cake
Ingredients
- 10 ounces all-purpose flour (approximately 2 cups)
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- zest of 1 lemon
- 7 ounces unsalted butter, room temperature
- 3/4 cup granulated sugar
- 4 large eggs
- 1 (20-ounce) can crushed pineapple (do not drain - see notes)
- 1 teaspoon pure vanilla extract
- optional: fresh whipped cream for serving
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-inch or 9-inch round cake pan and line it with parchment paper (note: the 8-inch pan cuts it a bit close with the batter when the cake rises in the oven but won't spill over). Place the cake pan on a baking sheet.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, kosher salt and lemon zest (make sure the zest doesn't clump together). Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar together for several minutes until light and fluffy (first on low speed and then gradually increasing the speed to medium high). Turn off the mixer and scrape down the sides of the bowl with a spatula.
- Turn the mixer back on low speed and slowly add the eggs, one at a time, scraping down the bowl after the second egg. Allow the eggs to incorporate completely and then scrape down the bowl again. (This is a lot of eggs so don't worry if the mixture starts to break. The flour mixture will bring it back together.)
- Add the crushed pineapple along with the vanilla and mix very briefly on medium low to combine. (The texture of the crushed pineapple and juice WILL make the batter look broken.) With the mixer on low, add the flour mixture in 3 batches and mix until just combined. Turn off the mixer and scrape down the bowl with a spatula, giving the batter one final stir.
- Pour the batter into the prepared cake pan and use a spatula to level off the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean. Allow to cool for at least 15 minutes before removing the cake from the pan. Serve plain or with freshly whipped cream.
Video
Notes
Don't drain the canned pineapple. You want all of the pineapple juice in the cake for both flavor and moisture! This cake will not work if you substitute fresh pineapple.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Christina Schueler says
I absolutely LOVE pineapple cake and yours looks perfect! I love that you added lemon in the mix too that has to be the perfect acidic contrast to the sweet pineapple.
Savory Simple says
Thanks Christina!
Nazia @ Your Sunny Side Up says
Simply beautiful! I’m still a little bit terrified of layer cakes and tend to lean more towards cupcakes because they’re a little less daunting and quicker to make. But I want to push myself to give more layer cakes a go and I think I might start with this one!
Savory Simple says
Thanks Nazia! Luckily this layer cake is only one layer :)
Rachel says
I stink at making layer cakes. It’s why I stick with cupcakes. Much easier to decorate. This cake looks simple but absolutely gorgeous (and I’m sure it’s delicious!).
Savory Simple says
Thanks so much, Rachel! Cupcakes are definitely much less stressful.
Tori Cooper says
My sister is prego and on a pineapple kick right now and this is perfect for her! I must try!
Savory Simple says
Thanks Tori! I hope she likes it :)
Jen @ Baked by an Introvert says
I love fruity desserts and pineapple is up there with my top favorites. This cake is lovely and looks so light. Perfection!
Savory Simple says
Thanks so much, Jen!
Abby | Lace & Lilacs says
This cake looks delicious, Jennifer! Sweet, simple, and totally beautiful. Love! :)
Savory Simple says
Thank you so much, Abby :)
AnastasiaSky says
I am suddenly craving this cake. It looks so simple and delicious… but I have a pineapple intolerance (and I don’t think I could resist a second or third slice). I wonder if this would work with any other canned fruit…
Savory Simple says
That’s a good question. I think you could certainly try, just make sure to use something of equal size that’s canned in its own juice as opposed to syrup.
kbelleicious says
one of my favorite desserts growing up was a pineapple cake my aunt made. It was not really a cake more like a pie that was cold but nontheless it was my favorite. Your pineapple cake brought back fun memories and I love how moist it looks. tangy sweet and moist are the perfect ingredients for an amazing cake:)
Savory Simple says
So glad I could bring back some happy memories!
Natalie @ Tastes Lovely says
I love naked cakes like this! When cakes have a ton of frosting, you don’t get to appreciate the delicate taste and texture of the cake. The flavors in this sound simply amazing! Can’t wait to make this : )
Savory Simple says
Thanks for the kind words, Natalie!
Mariah Mercurio says
I love Pineapple! This cake looks like a perfect treat! Yum!
Savory Simple says
Thanks Mariah!
Nicole - Young and Broke says
I love bare cakes like this recipe! They are so simply elegant.
Savory Simple says
Me too! Thanks Nicole :)
Zainab @ Blahnik Baker says
This is just so simple, beautiful and delicious!! I can’t wait to try it ;)
Savory Simple says
Thank you, Zainab!
Ashley | Spoonful of Flavor says
Wow, this cake looks perfect! I love that it is like pound cake but with a softer texture. I’m pretty much addicted to pineapple so I know that I would love it!
Savory Simple says
I love pineapple as well and I’m always surprised it isn’t used more often in baked goods. Thanks for the kind words, Ashley!
Melissa | Bits of Umami says
Love the simplicity of this! Yummy :)
Savory Simple says
Thanks Melissa!
Alice Choi says
Love this cake, Jen! and agreed! sometimes you just want cake! this is gorgeous!
Savory Simple says
Thank you, Alice!