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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I also want to know about the pineapples on top of the cake. Is that dried pineapple?
Yes it is dried pineapple. You can make them by slicing a whole pineapple very thinly and adding those slices to a muffin pan and baking on a very low heat.
Would cream cheese frosting pair nicely with this cake?
It would be incredible with that.
Can you make chunk or sliced pineapple into ctushed pineapple say in a food processor with a few pulses? Thank you
Sounds like a great idea to me!!
Ho w did you make those beautiful pineapple flowers?
You slice them incredibly thin and add to muffin pan tins then you bake at a very low temperature until they completely dry out.
Can I use light brown sugar if I don’t have dark brown sugar? Also, if you don’t have crushed pineapple, can you use any other can of pineapples? Thank you.
You can use light brown or even more granulated sugar if you need to. I suggest you use only crushed pineapple for this.
I love this tropical-flavored cake. And thanks for the tips on how to customize the cake: a great option to play with frostings.
With bbq parties and picnics, this is the best kind of dessert. Perfect to feed a crowd. Awesome as an item on the weekend brunch menu too.
The kids have been helping me in the kitchen since we’ve all been home. Its been fun to try new recipes. I was excited to see that the kids picked your recipe to try! The best part is the loved it. I can’t resist trying a new sweet treat!
This cake sounds so refreshing and delicious. Can’t wait to try it.
How do you make your hose beautiful pineapple flowers?