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.
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.
You’ll also like this Vanilla Cream Cheese Cake.
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 Ingredients
For the cake, you’ll need:
- Crushed pineapple with the juice
- Baking powder
- Vanilla extract
- Shredded sweetened coconut
For the buttery glaze topping, you’ll need:
- Cream (I used 10% coffee cream)
- Vanilla extract
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.
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 Tarts
- Pineapple Rice Pudding
- Pineapple Pretzel Fluff
- Pineapple Pie
- Pineapple Upside Down Cupcakes
- Pineapple Upside Down Cake
Serve with tea or coffee for an afternoon snack or as the finish to a family dinner. Everyone loves this old-fashioned recipe!
- 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
- 3/4 cup sugar
- 1/4 cup cream
- 1/2 cup butter
- 1/2 tsp vanilla
- Preheat oven to 350F. Grease a 9 inch square baking pan and set aside.
- In a large bowl, stir together eggs, sugar, crushed pineapple (with the juices), baking powder, vanilla, flour and salt. Pour into baking pan.
- Sprinkle walnuts and coconut on top.
- Bake for 1 hour and 5 minutes or when a toothpick inserted into the center of the cake comes out clean.
- 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.
- Pour hot glaze over the hot cake and let cool.
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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