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 :)
Thanks for the recipie Rachel. I tried this for my hubby’s birthday. The taste was some superb. But the texture of my cake was too dense and kind of pudding like.
Can you suggest what might have possibly gone wrong.
Thanks again for the recipie
Hi there! Did you make any substitutions or changes to the recipe as written?
I followed the recipie exactly the same.
Ok, just wanted to make sure since that’s often the culprit. It’s hard for me to know without being able to see the cake, but offhand I’m thinking maybe it needed more time in the oven, or your baking powder has possibly expired?
I baked for 50 mins. After 50 mins when I checked it was done. May be my baking powder is the issue, it’s old abt to expire. I ll try with a new baking pwd and update thanks for ur suggestion.
I just made this pineapple cake to take to a friend tonight. It turned out perfect and It looks
Exactly like the picture. Took all the stress out of my life as to what to bake as I am not a
Baker. Oh by the way I had a piece……delicious!!!!
I tried it and it was sooo good! I did half the recipe and I was finished in a night :) I also added flax seed to give it a healthy kick.
Would you be able to convert the ounces into ml? It was very hard for me since I had to convert them. Maybe just write it in the note section? Thank you :)
xx Eve
http://www.ourlittlediycorner.wordpress.com
Didnt turn out….the batter was too liquid….didnt cone out cake-lije, more like mashed pineapple….had to throw out.
Hi Julie, I’m sorry to hear you had trouble with the cake! That’s always such a frustrating experience. I’d be happy to help you troubleshoot if you’d like. Did you by any chance make any substitutions to the original recipe?
I used fresh pineapple chunks, crushed it and weighted to 20 oz incl liquid. Maybe the canned 20 oz pineapple is different? (Different ratio of pineapple and liquid).?? I will have to try it next time using tbe canned pineapple. Also, the recipe says to grease the pan and line with parchment paper. I normally dont grease the pan when lining it.
Yes, unfortunately you substituted the main ingredient in the cake, and the ratio of pureed fresh pineapple with natural juice is not going to be the same as the ratio that comes in a can. If you follow the recipe as it’s written, I’m guessing you might have better luck! If you try it again, let me know how it goes :)
This is fantastic! Not only tasty but so quick and easy to make.thanks for awesome cake recipe.
I was wondering if I could replace the batter in a pineapple upside down cake with the batter from this recipie.
So would the texture and taste come out the same if I make it in a bundt pan lined with pineapple slices and the brown sugar/buter mixture? Or would the shape of the pan mess it up?
Following! I have the same question! Did u tried for any chance?
Just made your recipe this afternoon. I had opened a can of crushed pineapple thinking it was diced pineapple, so I needed to use the open can. :) This was perfect! Such a pleasant cake. Thank you for sharing!
I served this cake tonight and everyone loved it. This recipe is a keeper. Thank you!
Jen, it sounds yummy and easy. Unfortunately I can’t get canned crushed pineapple here in Malaysia.
I can get canned pineapple cubes and caned pineapple rings – can I use them and just blend them to get them crushed.
Great question! I think either of those will work fine if they’re packages in juice as opposed to syrup. The crushed pineapples have some texture, so make sure not to puree them too much. You want the pineapples broken down but not silky smooth (I’m not sure if that’s even possible, but figured it can’t hurt to mention).
Thank you so much for your super prompt reply.
Will definitely try some time in the near future. I love pineapple.
Does this recipe make more than an 8 inch round? How many would it fill? Should it be doubled? Also do you recommend this cake to be layered? Wanted to make a cute pineapple cake (decorated as a pineapple) thanks
Hi Teresa, this cake makes one 8-inch or 9-inch round cake (I always note the yield at the top of the recipe). It can be doubled if you want to make more than one cake. I believe others have had success with layering it, but I’ve never personally tried.
I love the pineapple cake, I would like to try it with strawberries, but they don’t come like the pineapple, any suggestions?
Hi Larry,
Unless you want to make a strawberry pineapple cake, removing some of the solid pineapple and adding chopped strawberries, I don’t think you can do an even swap here. The cans of crushed pineapple have a very specific liquid to crushed pineapple ratio that would be tough to replicate without a lot of experimenting. I have a few strawberry cakes on the blog, but they’re layer cakes. You could always cut them in half to prepare a single layer. That would be your safest bet.
Sounds interesting. I am baking it today. Can you please mention the temperature setting for baking.
Hi Reena, the temperature is listed in the very first step: “Preheat the oven to 350 degrees F.” Enjoy! :)
Hi Jennifer,
Gonna give your recipe a try. One of my child is getting engaged .planning on making a nude cake with your receipe . will let you know if its a Hit or a Miss… :-) .Warm regards.
I’m pretty bummed that I wasted so many eggs on this recipe. I’m an experienced baker, I used the ingredients listed, and I followed the directions as written. However, the cake turned out eggy and dense. Even poking holes in it and adding a caramel sauce couldn’t save it. :(
I’m sorry to hear you ran into issues with the cake! I know others have had great success with it. However, I did note that this is an eggy cake in the recipe post, so perhaps it’s a personal preference? Either way, I know how frustrating it is to feel like you wasted ingredients. If you’d like to shoot me an email at recipehelp@savorysimple.net, I’d be happy to help you troubleshoot.
Hi Jenn,
I wanted to understand the role that corn starch plays in the recipe. I felt that the edges had become a bit chewy..what do you think might have caused that?
Thanks,
Nazia
Hi Nazia, combining cornstarch with all-purpose flour simply makes a homemade version of cake flour. This is usually my preferred way to use cake flour in recipes since most people already have AP flour and cornstarch in their pantry. You can read more about it here. Chewy cake might possibly be the result of over-mixing the batter.
Got it! Thanks so much. The thing is here in India we get just white flour or cake flour is what you might call it. So I guess i can completely eliminate cornstarch when I’m baking this again. Nevertheless I loved the recipe. Thanks for getting back to me so promptly.
Love,
Nazia
Oh, that’s interesting! I had no idea. I think there are often differences in the ingredients available internationally, which can make a huge difference in the final results. A few years ago I did some cooking demos in Dubai and ran into issues because of ingredient availability. I had to do some last minute scrambling and experimenting because of this. If your version of flour already has cornstarch in it, I could see the addition of more cornstarch creating a more dense cake. In theory, cake flour should make a softer cake, but if the final product is too dense that could definitely create a chewy edge. If you make the cake again, I’d replace 1 or 2 tablespoons of the cornstarch with flour to keep the dry to wet ingredient ratio the same.
I too struggle when adapting international recipes. Also I’ve tried to find pineapple canned in juice, but all we get here is either chunks or slices canned in syrup. So i tried to keep a ratio of (3:1) of roughly blended canned pineapple in syrup plus juice and the texture turned out well except the edge becoming a little chewy.
And i will replace the corn starch with flour so hopefully I can recreate it well.
Ohhhh… Now I’m wondering if the syrup contributed to the chewiness as well!
Oh! You think? What do you recommend then?
Oh boy, I’m not totally sure. Best I can think of is to see if you can order the ones in juice online, or drain the syrup completely, and replace it with the same amount of 100% juice.