Pineapple cake is a soft, moist, and flavor-packed dessert that brings a burst of tropical freshness to your table. Whether you’re hosting a family gathering, celebrating a birthday, or simply craving something sweet, this cake is an excellent choice.
Made with juicy pineapple chunks and a rich, tender crumb, this dessert blends the sweetness of fruit with the indulgence of buttery cake. What makes this recipe truly special is its ease and versatility—it’s perfect for both beginner and experienced bakers. You can bake it as a single-layer cake, a loaf, or even cupcakes. Topped with cream cheese frosting, whipped cream, or served plain, pineapple cake never fails to impress with its natural flavor and satisfying texture.
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (with juice)
- ½ cup sour cream or plain yogurt
- ½ cup chopped pineapple chunks (optional for extra texture)
- ½ teaspoon cinnamon (optional for added warmth)
- Whipped cream or cream cheese frosting (optional topping)
Instructions
1. Preheat the oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy release.
2. Mix the dry ingredients
In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. If using cinnamon, add it to this mix for a warm note. Set the bowl aside.
3. Cream the butter and sugar
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until the mixture is pale, light, and fluffy. This step takes about 3 to 5 minutes and is key to a soft texture.
4. Add eggs and vanilla
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the flavor.
5. Fold in pineapple and sour cream
Add the crushed pineapple along with its juice into the batter. Then fold in the sour cream or plain yogurt. This combination adds moisture and tang, keeping the cake from drying out.
6. Combine wet and dry ingredients
Gradually mix the dry ingredients into the wet mixture in batches. Stir gently until everything is just combined. Do not overmix, as this can make the cake dense.
7. Add pineapple chunks (optional)
If you prefer a bit of texture and fruity bursts in each bite, fold in the small chopped pineapple chunks now.
8. Pour and smooth the batter
Pour the batter into the prepared cake pan and spread it evenly using a spatula. Tap the pan lightly on the counter to remove air bubbles.
9. Bake the cake
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and spring back lightly when touched.
10. Cool and serve
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can top it with whipped cream, cream cheese frosting, or leave it plain for a lighter dessert.