Bursting with delicious sweet pineapple, delicious molasses flavor, and warm spice, this moist and tender Easy Pineapple Cake is the perfect treat for entertaining! Transfer your tastebuds to the tropics with this sweet, fluffy and tender dessert!
This post may contain affiliate links. Read our disclosure policy.
I’m pretty obsessed with cake. I know, that might seem like a super obvious statement but I don’t think you understand. I am obsessed. There isn’t a Sunday family dinner, BBQ, holiday celebration or well, random Tuesday that isn’t marked with a cake. Layers, bundts and sheets alike, I love ‘em all!
Cake is a lifestyle, an often time-consuming one. Recipes come in steps and require time, patience and attention: things I don’t always have in abundance. So, it’s important that I keep simple recipes, just like this one, on hand.
This Easy Pineapple Cake is tart, sweet, moist, tender and best of all, so incredibly easy to make. Trust me, this one’s gonna be this Summer’s go-to, any night of the week, treat!
Ingredients
No exaggeration, this recipe is probably the easiest thing I’ve ever made. With under 10 ingredients and about an hour, you’ve got a cake that you seriously won’t be able to stop eating!
Here’s what makes it so dang good:
Dark Brown Sugar
Dark brown sugar (also called old-fashioned sugar) has a higher molasses content than light brown sugar. In order to get a deep caramelized flavor, dark brown sugar is key.
TIP: If you don’t have dark brown sugar on hand, add a tablespoon of molasses for every cup of light brown sugar.
Crushed Pineapple
Using pre-crushed pineapple is a great way to save time and infuse sweet, acidic flavor. The small bits of pineapple throughout the cake will serve as pops of tart, sugary juice.
Vanilla and Cinnamon
Both ingredients are earthy, warm and fragrant; together they balance out sweetness and layer in an almost smoky flavor.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
How to Make Pineapple Cake
1. Preheat to Perfection: First thing’s first, let’s get that oven fired up to a cozy 350 degrees F (175 degrees C). We’re setting the stage for a bake that’s as golden and delightful as a summer day.
2. Mix It Up: In a large bowl, it’s time to get whisk-happy! Combine all your ingredients, making sure to mingle ’em until they’re perfectly acquainted. We’re talking smooth, well-incorporated, and ready for greatness.
3. Pan & Pour: Grab your trusty 9×13 inch baking pan and give it a little love with some non-stick spray or butter. Then, it’s time for the main event: pour that gorgeous batter right on in. Smooth it out, ensuring it’s settled in nicely for its oven adventure.
4. Bake & Wait (the hardest part!): Slide your soon-to-be cake into the oven and let it bake for about 35-45 minutes. Here’s where patience comes in (you’ve got this!). You’re looking for that golden-hued top and a toothpick that comes out clean when inserted in the center. That’s your cake’s way of saying, “I’m ready!”
5. Cool & Crown: Resist the temptation, my friends, and let your cake cool down to room temp. Then, unleash your creativity! Crown it with your frosting of choice or let its subtle sweetness shine and serve it up plain. Either way, it’s deliciousness guaranteed.
Choose Your Frosting
I absolutely love a cake that can stand on its own; one that needs no topping to be outstanding. This Easy Pineapple Cake is one of those rare beauties! Serve up your slices bare or top with fresh whipped cream and maraschino cherries for a little pizazz.
If you’re still craving an extra layer of flavor or you simply just prefer frosted cake, go for it! Get creative or try out one the recipes below:
Storage
Don’t let those precious leftovers go to waste! If stored properly, this sheet cake will last 3 to 4 days at room temperature (or refrigerated). Use a cake keeper or a plate and an overturned bowl to cover the cake.
If you prefer to refrigerate, place the cake in the fridge for 15 minutes to allow the frosting to harden a bit. Then, wrap it tightly in plastic wrap and place back in the fridge.
TIP: Looking to make it last a little while longer? Wrap the cake in aluminum foil, place in a (labeled) freezer-safe bag and keep it in the freezer. Once frozen, the cake will keep for 2-3 months.
Best Pineapple Recipes
Need a trip to the tropics? Bring the vacation to your own home by whipping up a delightfully fruit-filled treat!
Try out some of my BEST pineapple inspired recipes below:
- Hummingbird Cake
- Pineapple Rum Cake
- Pineapple Upside Down Cake
- Pineapple Cupcakes
- Pineapple Coconut Cake
- Pineapple Pound Cake
Easy Pineapple Sheet Cake
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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.
pinterest 
facebook 
twitter 
email
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.