This moist pineapple cake is a soft, tender dessert bursting with sweet tropical flavor. Made with crushed pineapple and simple pantry ingredients, it delivers a perfectly balanced sweetness and a melt-in-your-mouth texture that stays moist for days.

Why You’ll Love This Recipe

• Incredibly moist texture thanks to crushed pineapple
• Simple ingredients you likely already have at home
• No complicated steps or special equipment required
• Perfect for gatherings, tea time, or as a light dessert
• Delicious on its own or paired with cream or glaze

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour – 2 cups (240 g)
Granulated sugar – 1 ½ cups (300 g)
Baking soda – 1 teaspoon
Baking powder – ½ teaspoon
Salt – ¼ teaspoon
Eggs – 2 large, at room temperature
Vegetable oil – ¾ cup (180 ml)
Crushed pineapple in juice – 1 can (20 oz / 565 g), do not drain
Vanilla extract – 1 teaspoon

Optional topping:
Powdered sugar – 2 tablespoons, for dusting

Directions

1. Preheat your oven to 180°C (350°F). Grease a 9×13-inch baking pan and lightly flour it.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs lightly, then add the vegetable oil and vanilla extract. Mix until smooth.
4. Stir the crushed pineapple with its juice into the wet ingredients.
5. Pour the wet mixture into the dry ingredients and gently mix until just combined. Do not overmix.
6. Transfer the batter into the prepared pan and spread it evenly.
7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and allow the cake to cool in the pan for at least 15 minutes before serving.
9. Dust with powdered sugar if desired before slicing.

Servings and timing

Servings: 12 slices
Preparation time: 10 minutes
Baking time: 40–45 minutes
Cooling time: 15 minutes
Total time: approximately 1 hour 10 minutes

Variations

• Add shredded coconut (½ cup) for extra tropical flavor
• Mix in chopped walnuts or almonds (½ cup) for a light crunch
• Add cinnamon (½ teaspoon) for a warm spice note
• Serve with a light cream topping made from whipped cream and vanilla

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for 10–15 seconds.
This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but make sure it is finely crushed and includes its natural juice to maintain moisture.

Can I reduce the sugar?

You can reduce the sugar by up to ¼ cup, but the cake may be slightly less moist.

Can I make this cake egg-free?

Yes, replace each egg with ¼ cup unsweetened applesauce.

Why is my cake too dense?

Overmixing the batter can cause the cake to become dense instead of light and fluffy.

Can I bake this in a round pan?

Yes, divide the batter between two 9-inch round pans and adjust baking time to 30–35 minutes.

Does this cake need frosting?

No, it is flavorful and moist on its own, but frosting is optional.

Can I add yogurt to this recipe?

Yes, replacing ¼ cup of oil with plain yogurt works well.

How do I know when the cake is fully baked?

Insert a toothpick into the center; if it comes out clean, the cake is done.

Can I use whole wheat flour?

You can replace half of the all-purpose flour with whole wheat flour for a denser texture.

Is this cake suitable for special occasions?

Absolutely, it works well for birthdays, gatherings, and casual celebrations.

Conclusion

This moist pineapple cake is a reliable, crowd-pleasing dessert that combines ease with exceptional flavor. With its tender crumb and rich pineapple taste, it’s a recipe you’ll return to whenever you need a simple yet satisfying homemade treat.

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