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!
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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!
The Heart and Soul of this Amazing Pineapple Cake Recipe
Cuisine Inspiration: Tropical Bliss Embrace the island vibes! This cake takes its zesty spirit from tropical traditions, giving you a dessert that’s like a sunshine-filled vacation on a plate. 🏝️
Primary Cooking Method: Baking Get your oven mitts ready, sweet friends! This gem bakes to golden perfection, with a moist crumb that’s pure heaven.
Dietary Info: Omnivore & Lighter Option Available Good news! We’re serving up two versions: the classic indulgence and a lighter take for those watching their sugar intake. Both are equally scrumptious and guaranteed to bring a smile to your face!
Key Flavor: Pineapple Punch This cake boasts a bold, tangy pineapple flavor that dances on your taste buds, with a sweet harmony that’s anything but one-note.
Skill Level: Intermediate Don’t fret, darlings! While this recipe requires a bit of baking prowess, it’s nothing a dedicated cake enthusiast can’t handle. Plus, the payoff? Totally worth it.
Sweet Highlights:
- Dual Delights: One recipe, two versions. Whether you’re all in for the indulgence or minding the calories, there’s a Pineapple Paradise Cake for you.
- Moist and Flavorful: Thanks to our star ingredient, each bite is bursting with juicy, fruity goodness. It’s a tropical hug for your taste buds!
- Perfect for Sharing: This showstopper is perfect for your next get-together. It’s a guaranteed crowd-pleaser that screams, “made with love.”
- Healthier Option: The lighter version doesn’t skimp on flavor! It’s proof positive that “reduced sugar” can still mean full-on delicious.
- Versatile: Not just for dessert! This cake’s brightness pairs perfectly with your afternoon tea or even Sunday brunch.
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! I actually have two recipes for this sheet cake. One is a lighter version with no oil, butter or sour cream. You can find it listed in the notes section of the recipe. The other one is the full fat delicious no holds recipe for special occasions. Make both and see which one you like best!
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.
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
- Grilled Pineapple Donut Sundaes
- Pineapple Rum Cake
- Pineapple Upside Down Cake
- Pineapple Cupcakes
- Pineapple Coconut Cake
- Pineapple Pound Cake
Easy Pineapple Sheet Cake
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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
1 ½ cups white sugar
½ cup dark brown sugar, packed
1 tsp baking soda
½ tsp salt
1 (20 ounce) crushed pineapple with 100% juice (add pineapple and juice)
2 large eggs, room temperature
2 tsp pure vanilla extract
Pinch of cinnamon TIP: If you don’t have dark brown sugar on hand, add a tablespoon of molasses for every cup of light brown sugar.
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I made this Pineapple Sheet Cake with icing and its really GOOD, it not to sweet, we love this cake & it’s a keeper
Good Flavor but not cake like. More like a gooey cake. Maybe I did something wrong. Some pineapples were hard
My kids *love* this cake! Easy and fast. Frosted with a vanilla and rum buttercream.
I have made this twice now and have switched up the frosting! The first time I made it with the pineapple buttercream, and the second time I made it with the vanilla coconut butter cream. Lots of rave reviews each time!
Would there be any changes for high altitude? More flour? More liquid?
I’m still making this even if I don’t hear back because I love pineapple in cake so much it’ll be worth it!
Hi Jill, This link will help a ton
https://www.wheatmontana.com/content/high-altitude-baking-how-make-your-recipes-work-mountains
I’m confused so you can add all the ingredients together at one time? I like thought u have to cream your sugar with the butter or shortening then add eggs one at a time. I’m just asking because I don’t want to waste my ingredients and the cake doesn’t come out right.
This isn’t the typical creaming cake. This is a one bowl cake.
Excellent plain with a dollop of whipped cream. Used 1 c white whole wheat to up the nutrition. Winked perfectly. Plan to try dried pineapple flower decoration next time. Thx
Quick and easy to pull together and tastes delicious! Thanks for the great recipe!
I’m slightly pineapple obsessed so I’m looking forward to trying this soon!! ☺️ Thanks for posting it!! ❤️
Oh yum!! This cake is so easy to make and can even be done GF! Love the pineapple flowers for an extra special touch. Thanks girl!