Desserts

Pineapple Cake

Pineapple Cake is an incredibly moist cake with a hint of sweet pineapple taste. The topping is the BEST part with its buttery, nutty goodness.

Pineapple Cake - Incredibly moist cake with a hint of sweet pineapple taste. The topping is the BEST part with its buttery, nutty goodness.

Pineapple Cake

I was originally thinking of making this cake with a can of fruit cocktail instead of pineapple. Ingredients have been harder to come by lately so instead, I decided to make a Pineapple Cake. I may do a Fruit Cocktail Cake down the road when I can pick up a can. 

I knew crushed pineapple would also work and I was right. This is one delicious cake! 

The cake itself is tender, moist and sweet. I love the flavor of pineapple in desserts. 

My favorite part, however, is the buttery nutty topping. I could eat the topping on its own sans cake! Combined together, it’s pure magic.

Pineapple Cake - Incredibly moist cake with a hint of sweet pineapple taste. The topping is the BEST part with its buttery, nutty goodness.

The cake takes a while to bake in the oven. It’s about an hour and five minutes baking time. Don’t worry – the end result is SO worth it! Promise.

Matty loved it and even ate some cake for breakfast the next day. Anyone else have dessert for breakfast?

Pineapple Cake - Incredibly moist cake with a hint of sweet pineapple taste. The topping is the BEST part with its buttery, nutty goodness.

Pineapple Cake Ingredients

For the cake, you’ll need:

  • Eggs
  • Sugar
  • Crushed pineapple with the juice
  • Baking powder
  • Vanilla extract
  • Flour
  • Salt
  • Walnuts
  • Shredded sweetened coconut

For the buttery glaze topping, you’ll need:

  • Sugar
  • Cream (I used 10% coffee cream)
  • Butter
  • Vanilla extract

Pineapple Cake - Incredibly moist cake with a hint of sweet pineapple taste. The topping is the BEST part with its buttery, nutty goodness.

How to Make Pineapple Cake

Start by preheating the oven to 350F. Grease a 9 inch square baking pan and set aside.

In a large bowl, stir together eggs, sugar, crushed pineapple with juices, baking powder, vanilla, flour and salt. Pour into the baking pan.

Sprinkle walnuts and coconut on top.

Bake for 1 hour and 5 minutes or until a toothpick inserted in the center of the cake comes out clean.

To make the glaze

When the cake is almost ready to come out of the oven, begin preparing the glaze. 

Add the sugar, cream, butter and vanilla to a medium saucepan over medium heat. Bring to a boil. Boil for 2 minutes, stirring constantly.

Pour hot glaze over the hot cake once it’s out of the oven and let it cool.

Pineapple Cake - Incredibly moist cake with a hint of sweet pineapple taste. The topping is the BEST part with its buttery, nutty goodness.

Helpful Kitchen Tools

These kitchen tools will help you make this recipe.

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How to Store Pineapple Cake

Cover the cake with plastic wrap and store it on the counter for 2 to 3 days. You can reheat it in the microwave if you wish and serve it warm.

Pineapple Desserts

You’ll also love this Cherry Cake.

Serve with tea or coffee for an afternoon snack or as the finish to a family dinner. Everyone loves this old-fashioned recipe!

Pineapple Cake - Incredibly moist cake with a hint of sweet pineapple taste. The topping is the BEST part with its buttery, nutty goodness.

Pineapple Cake

Pineapple Cake

Yield: 9
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes

Incredibly moist cake with a hint of sweet pineapple taste. The topping is the BEST part with its buttery, nutty goodness.

Ingredients

  • 2 eggs, beaten
  • 1 1/2 cup sugar
  • 1 14oz can crushed pineapple with juice
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 2 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 cup walnuts, chopped
  • 1/2 cup shredded coconut

Glaze

  • 3/4 cup sugar
  • 1/4 cup cream
  • 1/2 cup butter
  • 1/2 tsp vanilla

Instructions

  1. Preheat oven to 350F. Grease a 9 inch square baking pan and set aside.
  2. In a large bowl, stir together eggs, sugar, crushed pineapple (with the juices), baking powder, vanilla, flour and salt. Pour into baking pan.
  3. Sprinkle walnuts and coconut on top.
  4. Bake for 1 hour and 5 minutes or when a toothpick inserted into the center of the cake comes out clean.

Glaze

  1. When the cake is almost ready to come out of the oven, start preparing the glaze. Add sugar, cream, butter and vanilla in a medium saucepan over medium heat. Bring to a boil. Boil for 2 minutes, stirring constantly.
  2. Pour hot glaze over the hot cake and let cool.
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 530Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 76mgSodium: 324mgCarbohydrates: 85gFiber: 2gSugar: 59gProtein: 6g

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Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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