• 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 (8 oz) can crushed pineapple, drained (save 2 tbsp juice for frosting)

For the Pineapple Frosting:

  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1–2 tbsp crushed pineapple juice (from can)
  • ½ tsp vanilla extract
  • Optional: Fresh pineapple chunks or maraschino cherries for garnish

🔪 Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) . Grease and flour two 8-inch round cake pans or one 9x13-inch rectangular pan.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter & Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy — about 2–3 minutes.

Step 4: Add Eggs & Vanilla

Beat in the eggs, one at a time, followed by the vanilla extract.

Step 5: Alternate Wet & Dry

Add the dry ingredients in three parts, alternating with small splashes of crushed pineapple (including some juice if desired). Mix until just combined — don’t overmix!

Step 6: Fold in Pineapple

Gently fold in the crushed pineapple by hand for even distribution.

Step 7: Bake Until Golden

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes , or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 8: Make the Frosting

Beat the butter until creamy. Gradually add powdered sugar, pineapple juice, and vanilla. Beat until smooth and fluffy.

Step 9: Frost & Decorate

Frost the cooled cake layers and top with optional pineapple chunks or cherries for a tropical finish.

🍽 Serving Suggestions

  • Serve with a scoop of vanilla ice cream for extra indulgence.
  • Pair with coconut milk coffee or iced tea for a refreshing combo.
  • Garnish with toasted coconut flakes for a tropical twist.
  • Perfect for birthdays, baby showers, or summer picnics.

🧊 Storage Tips

  • Store covered at room temperature for up to 2 days.
  • Refrigerate for up to 5 days — bring to room temperature before serving for best texture.
  • Freeze unfrosted cake layers for up to 3 months. Thaw and frost before serving.

🌱 Dietary Modifications & Substitutions

  • Gluten-Free : Use a 1:1 gluten-free flour blend.
  • Vegan Option : Substitute butter with vegan margarine, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and ensure powdered sugar is vegan.
  • Dairy-Free : Use plant-based butter and dairy-free cream cheese if adding to frosting.
  • Low-Sugar : Replace part of the sugar with monk fruit or erythritol (adjust liquid if needed).

❓ Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes! Blend or finely chop about 1 cup of fresh pineapple for a similar texture and flavor.

Why did my cake sink in the middle?

Underbaking, too much moisture, or opening the oven too early can cause sinking. Ensure the cake is fully baked before removing.

Can I make cupcakes instead?

Absolutely! Fill lined muffin tins ⅔ full and bake for 18–22 minutes.

🎉 Final Thoughts

This Pineapple Cake is more than just a dessert — it’s a celebration of flavor, simplicity, and the joy of sharing something delicious with others. Whether you're making it for a party or just because, this cake has a way of bringing smiles to every face at the table.

So go ahead — bake it, frost it, slice it, and savor every bite of this sunny, tropical treat.