My grandmother kept a yellowed recipe card for this pineapple cake tucked inside a flour-dusted cookbook, and every summer that scent of canned pineapple and butter seemed to follow me into the kitchen. I remember sneaking a spoonful of sweet batter and hearing her soft laugh as she told me to wait — the smell of caramelizing sugar and warm pineapple would make the whole house feel like a hug. I still make this cake when I want that exact comfort: tender, golden crumb, pockets of juicy pineapple, and a tangy cream cheese frosting that makes people sigh. It’s simple, forgiving, and perfect for porch sittings or weekday celebrations.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 60 minutes (including cooling and frosting)
Why This Recipe is Awesome
This Southern pineapple cake feels like a warm handshake from summer. The crumb stays moist without being heavy, thanks to the juicy **crushed pineapple** and a combo of **butter** and **oil**. Expect bright, tropical sweetness and a tangy finish from the cream cheese frosting — it’s so easy even your oven can’t mess it up. Who doesn’t love soft edges, a few crunchy pecan bites, and the smell of vanilla drifting through the house?
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup sour cream (or plain Greek yogurt)
- 1 (8 oz) can crushed pineapple, drained (reserve 1–2 tbsp juice)
- 1/2 cup chopped pecans or walnuts (optional)
For the Sauce / Garnish (Cream Cheese Frosting):
- 8 oz cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1–2 tbsp reserved pineapple juice or milk to thin
- Toasted pecans and extra pineapple bits for garnish (optional)
How I Make It
Step 1:
Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line the bottom with parchment for easy serving. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly mixed. Your kitchen will smell faintly sweet and floury — that’s the good kind of promise.
Step 2:
In another bowl, beat the butter and oil until smooth, then add the eggs one at a time and stir in the vanilla. Fold in the sour cream until the batter looks silky. Gently stir in the reserved pineapple and then the dry ingredients. Stop mixing as soon as the streaks disappear — overworking the batter makes the crumb tough. Toss in the chopped pecans if you want a nutty crunch.
Step 3:
Pour the batter into the prepared pan and smooth the top with a spatula. The batter will glisten, dotted with pineapple. Bake for 30–35 minutes, until the top turns golden and a toothpick comes out with just a few moist crumbs. You’ll hear the faint pop as the edges set and smell butter mingling with caramelized pineapple — irresistible.
Step 4:
Let the cake cool in the pan for about 10 minutes so it firms up slightly, then transfer to a wire rack to cool completely before frosting. If you frost while it stays warm, the cream cheese will melt and run — pretty, but messy. Use a thin layer of frosting if the cake still feels slightly warm; it soaks in and tastes heavenly.
Step 5:
For the frosting, beat the softened cream cheese and butter until smooth, then add the powdered sugar and vanilla. Add pineapple juice a teaspoon at a time until you reach a spreadable texture. Spread the frosting over the cooled cake, sprinkle with toasted pecans and extra pineapple bits, and slice with a sharp knife for clean pieces.
Pro Tips
- Use room-temperature eggs and butter for a smoother batter and even rise.
- Drain the pineapple but save a tablespoon of juice — it brightens the frosting without watering the cake.
- If you want extra chew, fold in 1/2 cup shredded coconut with the pecans.
- To test doneness, look for golden edges and a toothpick with a few moist crumbs, not wet batter.
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
- Swap sour cream for buttermilk (1 cup) for a tangier crumb; it thins the batter slightly but keeps it tender.
- Use coconut oil and dairy-free cream cheese to make a dairy-free version; expect a faint coconut flavor.
- Substitute gluten-free 1:1 flour; texture may be a touch denser but still delicious.
- For less sugar, reduce granulated sugar to 1 1/4 cups and brown sugar to 1/3 cup; the cake stays moist thanks to the pineapple.
Variations & Tips
- Tropical Twist: Add 1/2 cup shredded coconut and swap pecans for macadamia nuts.
- Rum-Glazed: Warm 2 tbsp butter with 2 tbsp dark rum and brush over hot cake for a boozy southern kick (adults only).
- Upside-Down Version: Layer pineapple slices and brown sugar on the bottom of the pan, then pour batter on top and bake for a classic retro presentation.
- Mini Cakes: Bake in a muffin tin for 12–14 cupcakes; reduce bake time to 18–22 minutes.
- Light & Bright: Replace frosting with a quick lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice) for a brighter finish.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, cool it completely, and wrap it tightly in plastic wrap for up to 2 days before frosting. You can also freeze unfrosted slices for up to 2 months; thaw overnight in the fridge and frost the next day.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or a 12×18 sheet and watch bake time — larger pans may need an extra 5–10 minutes. Check for doneness with a toothpick.
- 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, slightly pulled-away edges, and a toothpick that comes out with a few moist crumbs. If it looks wet in the center, give it a few more minutes and test again.
- What if I don’t have ingredient X?
- Out of sour cream? Use plain Greek yogurt. No crushed pineapple? Chop fresh pineapple and drain well; you’ll get a brighter, fresher flavor.
How I Like to Serve It
I serve this cake slightly chilled or at room temperature with black coffee in the morning or a cold glass of sweet tea in the afternoon. For potlucks, I cut it into squares and top each with a small extra pineapple chunk and toasted pecan. It fits lazy summer afternoons, holiday sides, or anytime you want a nostalgic dessert that feels like home.
Notes
- Store leftover cake covered in the fridge for up to 4 days. Bring to room temperature before serving for the best texture.
- If you make the warm rum glaze, avoid serving to children; for all other uses, no special safe-temp notes apply.
Final Thoughts
Closing: Go preheat that oven and make a cake that smells like summer and tastes like memories — you won’t regret it. Now go impress someone — or just yourself — with your homemade masterpiece!