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 :)
elle says
You listed vanilla under the ingredients, but you left it out of the instructions. (Oops!) I realized it when I saw the vanilla sitting on my counter right after I put the cake in the oven, so I pulled it out–slopping some of the batter as I did so–and quickly stirred in the vanilla. I’m sure it will taste fine, but I was just wondering if you would come over and clean my oven for me since this is. All. Your. Fault. ;)
Savory Simple says
Sorry about that, editing it now. Next time don’t pull a cake out of the oven over a teaspoon of vanilla. Not worth the mess or the potential burns! Vanilla makes everything better but it’s also one of those ingredients that won’t make or break a recipe unless it’s the main flavor.
elle says
But I *so* love vanilla…and I know you’re on your way over here now with oven cleaner, so it’s all okay! Haven’t tasted the cake yet, but it looks lovely and will be tonight’s dessert. Thanks for the recipe!
Georganne says
I can’t find the buttercream frosting recipes you referred to at bottom of post.
Savory Simple says
They’re in the “related recipes”
Maria says
I am about to make this cake for tomorrow’s dessert. What do you recommend for storing? Wrapped and on counter or refrigerated?
Savory Simple says
Either way should be fine! I believe I stored it in the refrigerator.
Amber says
Ive nevet made a “layer” cake that I know of, but I just made this cake with the assistance of my 5 yr old son and it came out just fine. For those posting about the difficulty of layer cakes who haven’t yet tried this recipe, i say, ” if a 5 yr old can do it, have no fear. Yum!”
Savory Simple says
I’m so glad you liked it!
dorothy steffens says
I made the Pineapple cake and it was easy and turn out great. I wanted a plain cake but still inviting looking so i dusted it with powdered sugar. Beautiful
Jessica says
I had a question is this recipe for a single 8” cake (like one pan) or 2?
Thank you
Savory Simple says
Just one! You can also use a 9-inch pan.
Amanda Wood says
Looks delicious! Planning to make it soon but curious about the amount of butter; 7 oz (14 tbsp) seems like a lot, is it 7 oz or 7 tbsp? Thanks for the recipe!
Savory Simple says
No typo! It’s 7 ounces/14 tablespoons :)
Whitney Gray says
Can this be adapted for cupcakes? I’m hosting a baby shower in April and this looks perfect, but we were thinking cupcakes. Recomendations?
Savory Simple says
Hmmm… I’ve never tried it, but I think it sounds like a great idea. Since you have time, are you ok with experimenting? You would probably have enough batter for 12 cupcakes. They definitely wouldn’t take 60 minutes, so I’d start peeking through the oven window after around 25 minutes and then doing toothpick tests when they seem firm. They would be good with a coconut frosting. Maybe I’ll experiment sometime in the next few weeks if I have time. If I do, I will let you know what happens! But I’d be doing exactly what I just described above if you want to dive in.
marty jones says
i cannot digest pineapple,but i can tolerate the juice. how can i modify this recipe to use only juice?
Jennifer Farley says
Unfortunately, you can’t. The pineapple itself is part of the structure of the cake. The only thing I can think of is swapping out the pineapple for another canned textured fruit like grapefruit (something like peaches would be too soft). I know Del Monte and a few other brands sell canned grapefruit. I’m not sure how that will taste since grapefruit is slightly more bitter and less sweet, but it’s worth a try (I might try it for fun, actually). If you are set on pineapple cake made from only the juice, your best bet is to find a different recipe. I’m sure one exists out there. Sorry I can’t be more helpful!
Indiana says
All my boyfriend wanted for his birthday was a moist pineapple cake and I couldn’t find one anywhere and then I stumbled upon this one, thankfully. This cake came out so moist and delicious, in one night it was completely devoured. Thank you SO much for this recipe! It was delicious.
Jennifer Farley says
Thank you SO much for letting me know! That makes my day :)
Jim Miller says
I had half a batch of coconut buttercream frosting left from some 4th of July cupcakes, so I started searching for a nice cake to go with it. Your pineapple cake was perfect. I had just enough frosting for a thin layer over the whole cake, so there was a little coconut sweetness with each bite without overwhelming cake. It was a big hit! Thank you for the clear directions and photos. I agree that a 9 inch pan is the way to go.
Jennifer Farley says
I’m so glad you liked it!!!
Cinder says
Wonderful recipe! Made this for my husband’s birthday, came in handy in a pinch since we lacked time and funds to order from a bakery, and he really wanted pineapple. Very filling, too, so we’ve got some for the next few days. Thanks for the great recipe!
Anjea Ray says
I’m wanting to make a sculpted cake for mistext daughter’s pineapple themed birthday in a flew weeks. I’m planning on using your recipe because it looks amazing! Do you think it is sturdy enough to carve, provided I freeze it before carving? Thanks! I’ll report back.
Jennifer Farley says
Hi Anjea! I don’t think this one is sturdy enough to carve, unfortunately. I’m not kidding about the “super moist,” because it’s a very soft cake. While freezing might help, I’m concerned it will lose it’s shape once it thaws. My layer cake recipes are much sturdier, if you’re trying to go that route. Good luck!
Suellen says
Can this cake be frozen?
Jennifer Farley says
I have not frozen it, but I can’t think of any reason that would be an issue. It’s a bit softer than my other cakes (hence the “super moist”), so I can see it potentially being a bit delicate when it thaws due to the condensation. I’d recommend thawing it in the refrigerator to minimize that.
Suellen says
Thank you Jennifer. Maybe I’ll just have to figure out my schedule to bake right before I need it. Made it today. Looking forward to a slice!
Suellen
Tiara Blackwood says
I have a question. Can you double this recipe to make a 2 layer cake?
Jennifer Farley says
Hi Tiara,
You sure can! Someone recently shared a photo with me of a triple layer version they prepared with coconut buttercream. I need to try that one!