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Pineapple cake slice with fork cutting into the frosted cake on a plate
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4.29 from 49 votes

Pineapple Cake Recipe

This easy pineapple cake uses crushed pineapple, flour, eggs, oil, sour cream, and cinnamon for a soft 9x13 cake you can frost or serve plain.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American, south, Southern
Servings: 30 servings
Calories: 134kcal
Author: Jocelyn Delk Adams

Equipment

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 9x13 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

Calories: 134kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 90mg | Potassium: 82mg | Fiber: 1g | Sugar: 13g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg