- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- In a large mixing bowl, stir together flour, sugar, baking soda, and salt.
- Add in the eggs, oil, vanilla, and crushed pineapple (with juice). Mix until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before adding glaze or toppings (see variations).
Optional Toppings
- Glaze: Mix 1 cup powdered sugar + 2 tbsp pineapple juice. Drizzle over cooled cake.
- Shredded Coconut: Sprinkle sweetened or unsweetened flakes on top.
- Chopped Pecans: Toasted pecans add crunch and flavor.
Tips for Success
- Use the full can of pineapple juice for a super moist texture.
- Don’t overmix — stir until just combined.
- Let cake cool before glazing so it sets nicely.
Storage
This pineapple cake keeps well covered at room temperature for 3 days, or in the fridge for up to 5 days. You can also freeze slices for up to 2 months. Just thaw and enjoy!
What to Serve With Pineapple Cake
- Fresh tropical fruit (mango, kiwi, strawberries)
- Vanilla ice cream or whipped cream
- Other tropical dishes like pineapple bread or coconut dream bars
Nutrition Facts (Per Slice – Approx.)
- Calories: 280
- Fat: 11g
- Carbohydrates: 42g
- Sugar: 22g
- Protein: 3g
FAQs
- Can I use fresh pineapple instead of canned?
- It’s best to use canned crushed pineapple with juice to keep the batter moist. Fresh pineapple won’t give the same texture.
- Is this cake freezer-friendly?
- Yes! Slice and freeze in airtight containers for up to 2 months. Thaw before serving.
- Can I make it gluten-free?
- Yes — use a 1:1 gluten-free flour blend and check your baking soda is certified gluten-free.
