I stay obsessed with this pineapple cake recipe, boos! It’s the one I’m always tellin’ beginner bakers to try since everything gets mixed in one bowl and you don’t even need a mixer. This pineapple cake comes out real moist and tender every. single. time. And it bakes in a 9×13 pan, so it legit feeds a whole crowd. Get at it!
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How to Make Pineapple Cake
These step-by-step photos show how to make a pineapple sheet cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Pineapple Sheet Cake Recipe
1. Start the pineapple cake batter
Add all the cake ingredients to a large bowl.
2. Whisk it up
Make sure everything is fully combined.
3. Pour the batter into a greased baking pan
Spread it out evenly.
4. Bake your moist pineapple cake until the top is golden
Let it cool to room temp before frosting or serving.
PRO TIP: Frost it however you like, boos. I usually go with cream cheese frosting (my favorite), American buttercream, or even whipped cream. And if you wanna make it look extra cute, add a dried pineapple slice right on top!
Full Pineapple Cake Recipe
Pineapple Cake Recipe
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Equipment
- 9×13 Baking Dish
Ingredients
- 2 1/2 cup all purpose flour
- 1 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 20 oz crushed pineapple in 100% juice add with juice
- 3 large eggs room temperature
- 1/2 cup oil vegetable or canola is best
- 1/4 cup sour cream room temperature
- 1 tbsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degree F.
- Whisk together all ingredients in a large bowl. Pour cake batter into a greased 9×13 inch baking pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool to room temperature and top with desired frosting or serve plain.
Notes
How to Store
- Room Temp: If stored unfrosted, this sheet cake will last 3 to 4 days at room temperature. Use a cake keeper or cover it with a plate and an overturned bowl to keep it from drying out.
- Fridge: Place the frosted cake in the fridge for about 15 minutes so the frosting can set. Then wrap it tightly in plastic wrap and place it back in the fridge. It will last 3 to 4 days.
- Freezer: Wrap the cake tightly in plastic wrap, then foil, and freeze for 2 to 3 months. Thaw in the fridge overnight before serving.
Nutrition
Recipe Tips
- Grease your pan real good y’all. Or line it with parchment and leave some flaps so you can lift the cake out clean once it cools.
- Mix the batter just until smooth. Don’t overdo it, or you will end up with a dense cake.
- Know your oven! Mine tends to bake a little faster, so I always start checking my cakes early. Pull your cake once a toothpick comes out clean so you don’t dry it out.
- Let the cake cool all the way down before you frost it. Warm cake plus frosting equals a melty mess.
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Recipe Help
It’s best to stick with canned for this one, boos. The juice in the can adds a lot of moisture to the batter. Fresh pineapple will give you flavor, but it won’t give you enough liquid to keep the cake super soft.
Fo sho! Fill your liners about 2/3 of the way and start checking them around 18 to 22 minutes.
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Hey, can I make this as the cake mix for an upside down pineapple cake?
Can I incorporate the pineapple rum syrup into this cake?
Yes you can however I would use a light hand. This cake is fluffier and has a different texture from the pound cake which soaks up more of the liquid due to the density.
Can you use a Bundt tin or muffin tins for this cake?
I don’t think this recipe will hold up in a Bundt tin since it is lighter and airier. You could do cupcakes though in a muffin tin!
OMG! This cake is great better than pineapple upside down cake. Try it you will love i.
Wow thank you so much!!
Yum, this was so delicious! I love the cinnamon-vanilla combination with the pineapple. It’s So much nicer than the average thing that comes to mind with a sheet cake. And its not too sweet, eg compared to a pineapple upside down cake. Really loved it.
Thank you for this amazing recipe! It was so easy and turned out absolutely perfect. So tender, moist, and fluffy with amazing flavor. Love the richness of the brown sugar and cinnamon playing off the bright pineapple flavor. I added a sour cream frosting and dried pineapple rings for decoration and it was delightful. My boys have recipe binders of their favorite recipes and they both asked for this one to be added to it.
Tell them thank you so much! I am honored to be added to their recipe binders!
Made this mostly because I loved the pineapple flowers and wanted to try them – and trust your recipes as have made many of your bundt cakes. Took it to bridge group (used whipped cream frosting stabilized by cream cheese) and told them this was first time making this = and it WAS GREAT. Even my husband who usually just wants chocolate loved it. At first he scraped off some of the whipped cream frossting ate a bite and went back to get the frosting he had taken off. A definite winner and so easy to make.
Was looking for a simple & easy pineapple sheet cake and found your recipe. Tried it. It worked out perfectly for me and it was loved by all.
Thanks so much. I am looking forward to trying many more of your recipes.