When I think of this Pineapple Cake I get a warm, sticky-sweet flash of summer afternoons at my aunt’s kitchen — the windows wide open, the smell of brown sugar and toasted edges drifting down the block, and someone humming while they peeled a pineapple. I used to perch on a counter stool and steal little forkfuls while she muttered about “not too much sugar” but always left the cake perfectly caramelized. This recipe grew from her forgiving, crowd-pleasing method: simple pantry staples, a can of crushed pineapple, and a hands-on approach that rewards you with a moist, golden cake that tastes like sunshine and memory.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: ~50 minutes
Why This Recipe is Awesome
This cake is ridiculously easy and reliably moist — the kind of dessert you throw together when friends text “dropping by in 30.” It has tender crumb, bright pineapple tang, and caramelized edges that crackle under your fork. It’s sweet but balanced, and so forgiving that even if you stir a tad too much it still turns out great. Plus, that glossy pineapple glaze? Pure nostalgia in a spoon.
Ingredients
For the Main Dish:
- 1 (20 oz) can crushed pineapple, undrained (reserve 2–3 tbsp juice)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain Greek yogurt
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
For the Sauce / Garnish (if applicable):
- Optional pineapple glaze: 1 cup powdered sugar + 2–3 tbsp reserved pineapple juice or milk
- Optional: toasted coconut flakes or chopped toasted pecans for sprinkling
How I Make It
Step 1:
Preheat your oven to 350°F and grease a 9×13-inch pan (or line it with parchment for easier lifting). In a bowl, whisk together the 2 cups flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. You’ll smell that warm, bready note right away — it’s a small promise of the cake to come.
Step 2:
In a large bowl, beat the 1 cup butter with the 1 cup granulated sugar and ½ cup brown sugar until light and slightly fluffy (about 2–3 minutes with a hand mixer). Add the 2 eggs one at a time, then stir in the 1 tsp vanilla. Scrape the bowl so nothing sticky hides in the corners — I always tap the bowl and give it a final fold.
Step 3:
Fold the dry ingredients into the butter mixture in two additions, alternating with the 1 cup sour cream (start and end with the dry). Finally, gently fold in the entire can of crushed pineapple (with its juices). If the batter looks a touch too loose, don’t worry — that’s the pineapple doing its magic. Aim for a thick, pourable batter with flecks of bright fruit.
Step 4:
Spread the batter evenly in the prepared pan. Bake at 350°F for 30–35 minutes, or until the top turns golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). You’ll hear the tiny crackle when the edges pull away just a hair from the pan — that’s your cue that the outside caramelized nicely.
Step 5:
Let the cake cool in the pan for 10–15 minutes, then slide it onto a rack. Whisk powdered sugar with reserved pineapple juice to make a simple glaze and drizzle over the warm cake for a glossy finish. Sprinkle toasted coconut or pecans if you like crunch. Slice warm for gooey edges or chill and slice for cleaner squares.
Pro Tips
- Drain a little pineapple juice into a cup before adding the can to the batter — use 2–3 tbsp in the glaze for extra flavor.
- If you don’t have sour cream, use full-fat Greek yogurt or buttermilk; they keep the crumb tender and add tang.
- To get perfect golden edges, rotate the pan once halfway through baking if your oven runs hot.
- Want an even lighter cake? Swap half the butter for ½ cup neutral oil, but expect a slightly different mouthfeel.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use light brown sugar for deeper caramel notes or white sugar for a cleaner sweetness.
- For dairy-free: swap butter for vegan butter and sour cream for coconut yogurt (flavor will shift slightly toward coconut).
- Gluten-free option: use a 1:1 gluten-free flour blend — texture stays similar but watch bake time closely.
- Want less sweet? Reduce granulated sugar to ¾ cup and the brown sugar to ⅓ cup; pineapple still keeps it moist.
Variations & Tips
- Add 1 tsp ground ginger and a pinch of cloves for a warm, spiced pineapple cake.
- Stir in ½ cup chopped macadamia nuts for a tropical, nutty crunch.
- Make it a pineapple-upside-down vibe: melt ¼ cup butter and ½ cup brown sugar in the pan, arrange pineapple slices and cherries, then pour batter over (bake a touch longer).
- For a lighter, parfait-style dessert, layer cubed cake with whipped cream and fresh pineapple chunks.
- Top with toasted shredded coconut and a squeeze of lime for a bright, beachy finish.
- Turn it into cupcakes — bake for 18–22 minutes at 350°F.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, cool completely, and wrap tightly. Store at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in the microwave for 10–15 seconds to revive that just-baked warmth.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or one 11×15; baking time may increase slightly (add 5–10 minutes) — watch for the golden top and toothpick test.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a golden top and set edges that pull away from the pan. A toothpick should come out with a few moist crumbs, not raw batter. The cake will spring back slightly when you press it gently.
- What if I don’t have ingredient X?
- If you lack sour cream, use plain Greek yogurt or buttermilk. If you’re out of brown sugar, mix white sugar with a tablespoon of molasses per cup for similar depth.
How I Like to Serve It
I love this cake warm with a scoop of vanilla ice cream and a drizzle of the pineapple glaze — the cold cream with warm cake makes my kitchen smell like a beach day. It works just as well cut into squares for a potluck or served alongside coffee for a lazy Sunday brunch. In summer, pair it with fresh berries; in cooler months, add a sprinkle of cinnamon on top for cozy vibes.
Notes
- Store leftovers covered at room temperature for up to 2 days, or refrigerate up to 5 days. Warm briefly before serving for best texture.
- No meat here — no special internal temp needed. If you add a grilled protein to the menu, remember safe poultry temp: 165°F.
Final Thoughts
Closing: This Pineapple Cake feels like an easy hug: bright, comforting, and impossible not to share. Now go impress someone — or just yourself — with your homemade masterpiece!