What Makes pineapple cake recipe So Special
With just a handful of simple ingredients, this pineapple cake recipe delivers a burst of tropical sunshine in every bite. Imagine a tender, golden crumb infused with juicy pineapple—both fresh and crushed—for layers of sweet-tart flavor. The sour cream ensures it stays irresistibly moist, while a hint of vanilla ties it all together like a warm hug. Whether you’re craving a comforting pineapple dessert for Sunday supper or a showstopping tropical cake for potlucks, this one’s a keeper. Trust me, your kitchen will smell like paradise!
Now, here’s a little secret I learned after testing this recipe three times (yes, three!): folding the pineapple gently is key. Overmixing can make the batter dense, but a light hand keeps it airy. And if you’re feeling fancy, brushing the warm cake with pineapple juice syrup? Pure magic. You’ll swear this moist pineapple cake came straight from a bakery—but shh, we’ll let everyone think you slaved over it!
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What You’ll Find in This Article
Ingredients for pineapple cake recipe
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 ½ cups fresh pineapple, finely chopped
- ½ cup crushed pineapple, drained
Cook Time for pineapple upside down cake
This pineapple upside down cake is as fuss-free as it gets! Prep takes just 15 minutes—perfect for those “I-need-dessert-now” moments. Bake it for 30–35 minutes, and you’ll have a total time of under an hour. (I love recipes that don’t keep me chained to the oven!) While it cools, why not whip up a refreshing pineapple-cucumber juice to serve alongside? The tangy-sweet pairing is divine.
How to Make moist pineapple cake
Step 1: Prep the Pan
Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3: Blend Wet Ingredients
In another bowl, mix melted butter, eggs, vanilla, and sour cream until smooth. Pour wet ingredients into dry ingredients and stir just until combined.
Step 4: Fold in Pineapple
Gently fold in both the finely chopped and crushed pineapple until evenly distributed. Remember: no overmixing!
Step 5: Bake to Perfection
Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For extra moisture, brush the warm cake with a simple syrup made from pineapple juice if desired.
Pro Tips & Tasty Tweaks
Over the years, I’ve played with this pineapple cake recipe more times than I can count. Here’s how to make it your own:
- Flavor Swap: Add a teaspoon of cinnamon for a cozy twist—it’s heavenly with the tropical fruit.
- Diet Tweak: For a lighter version, swap half the butter with applesauce and use a sugar alternative.
- Texture Fix: If your batter feels thick, a splash of coconut milk loosens it beautifully.
- Storage Tip: Keep leftovers (if there are any!) in an airtight container for up to 3 days. Warm slices briefly in the microwave before serving.
Pineapple Cake
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter melted and slightly cooled
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 0.5 cup sour cream
- 1.5 cups fresh pineapple finely chopped
- 0.5 cup crushed pineapple drained
Equipment
- 9-inch round cake pan
- mixing bowls
Method
- Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix melted butter, eggs, vanilla, and sour cream until smooth. Pour wet ingredients into dry ingredients and stir just until combined.
- Gently fold in both the finely chopped and crushed pineapple until evenly distributed.
- Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this pineapple loaf is undeniably indulgent, pineapple brings a dose of vitamin C and bromelain—a natural enzyme that aids digestion. One slice (1/8 of the cake) averages around 280 calories, with 12g fat and 38g carbs. For a nutrient boost, try pairing it with a tropical green smoothie. As Southern Bite notes, pineapple’s natural sweetness means you can often reduce added sugar without sacrificing flavor.
A Lighter Version of tropical cake
Love the idea of a tropical cake but watching your sugar intake? Here’s how I lighten it up: replace half the flour with whole wheat pastry flour, use Greek yogurt instead of sour cream, and reduce sugar to ¾ cup. For a gluten-free version, almond flour works wonders. Craving more inspiration? 365 Days of Crockpot has brilliant low-sugar cake hacks too!
Thoughtful Tips for Special Diets
When my dear friend Margaret was diagnosed as pre-diabetic, I knew I had to tweak my beloved pineapple cake recipe so she could still enjoy a slice without worry. Over tea one afternoon, we experimented with natural sweeteners and whole-grain flours until we landed on a version that made her eyes light up—proof that sugar-conscious desserts can be just as joyful! Whether you’re managing blood sugar or simply cutting back on sweets, here’s how to adapt this tropical cake with love:
- Sweetener Swap: Replace half the sugar with xylitol or monk fruit blend—they bake beautifully and keep the crumb tender. For a deeper flavor, try coconut sugar (it’s lower on the glycemic index too!).
- Flour Power: Swap all-purpose flour for almond flour or oat flour (gluten-free friends, rejoice!). Just add an extra teaspoon of baking powder for lift.
- Portion Peace: Bake mini loaves or muffins for built-in portion control. A drizzle of Greek yogurt glaze adds decadence without overload.
As 365 Days of Crockpot wisely notes, pineapple’s natural sweetness means you can often reduce added sugar by a third without missing a beat. Taste as you go—your perfect balance might surprise you!
How to Serve pineapple cake recipe
I’ll never forget the first time I served this pineapple upside down cake at a summer potluck. My neighbor Clara—bless her heart—took one bite and declared it “a vacation on a plate!” That’s the magic of pairing this sunny dessert with the right accompaniments. Here’s how I love to style it:
- Morning Bliss: Warm a slice and top with coconut whipped cream for a brunch showstopper. Pair with pineapple-cucumber juice to balance the richness.
- Dinner Finale: Serve alongside lemon-cherry sherbet for a refreshing contrast. The tartness cuts through the cake’s sweetness beautifully.
- Island Vibes: For a tropical party, skewer pineapple chunks with berries and arrange around the cake. A sprinkle of toasted coconut adds crunch!
Pro tip from my mama’s playbook: Dust the plate with cinnamon or cocoa powder using a lace doily stencil. It’s those little touches that make guests feel cherished!
Mistakes to Avoid
Bless your heart—we’ve all had kitchen mishaps! (Like the time I forgot baking powder and ended up with a pineapple loaf as dense as a brick.) Here’s how to sidestep common pitfalls with this recipe:
- Overmixing the Batter: Stir just until the flour disappears. Lumpy batter bakes up lighter—I learned this after three sad, tough cakes.
- Undrained Pineapple: That extra juice can make the center soggy. Press crushed pineapple in a sieve, saving the liquid for cocktails later!
- Rushing the Cooling: Let the cake rest 10 minutes in the pan before transferring. As Southern Bite advises, patience prevents crumbly slices.
- Overbaking: Set a timer! Even 2 extra minutes can dry out this moist pineapple cake. The toothpick should have just a few clinging crumbs.
Remember, darling—every “oops” is just a chance to get creative. My failed cakes? They became the most glorious trifle layers!
How to Store pineapple cake recipe
When my grandson Noah visits, he insists we stash an extra pineapple dessert in the freezer “for emergencies” (his code for midnight snacks). Here’s how we keep it fresh:
- Room Temp: Store in an airtight container for up to 2 days. A slice of bread tucked inside helps retain moisture—Grandma’s old trick!
- Fridge Friendly: Wrap slices in parchment before refrigerating (up to 5 days). Revive chilled cake with 10 seconds in the microwave.
- Freezer Magic: Freeze whole or in portions for 3 months. Thaw overnight, then refresh in a 300°F oven for 5 minutes. Perfect for holiday prep!
Pro tip: Brush frozen cake with pineapple juice before reheating—it’ll taste just-baked. (Noah may or may not have licked the plate clean last time!)
Try This pineapple cake recipe Yourself
I’ll leave you with this, darlin’: Some recipes fill your belly, but this pineapple cake recipe? It fills your soul. Whether you’re celebrating a birthday or just the fact that it’s Tuesday, this cake turns ordinary moments into sweet memories. (Just ask my book club—they now demand it at every meeting!)
Need more tropical inspiration? Try these next:
- Zesty pineapple salsa for your next taco night
- Creamy pineapple smoothie to start your day sunny-side up
- Cherry cheesecake ice cream—a perfect pairing with warm cake
Now go preheat that oven, sugar. Your kitchen’s about to smell like a Caribbean breeze!
Frequently Asked Questions
What does pineapple do to a cake?
Pineapple adds natural sweetness and moisture while its enzymes tenderize the crumb. The crushed variety distributes flavor evenly, while fresh chunks create juicy bursts—like in this tropical green smoothie where pineapple shines!
Can I add crushed pineapple to cake mix?
Absolutely! Drain it well and reduce other liquids slightly. For best results, try my from-scratch version—you’ll taste the difference love makes.
How to bake pineapple cake at home?
Follow my step-by-step guide above! The keys are gentle mixing, proper draining, and checking doneness early. As Food & Bevy confirms, even beginners nail this recipe.
