Pineapple Cake
Pineapple Cake
Many people don’t think of the flavor of pineapple and cake going together, but we promise that they do. What we love most about it is that it creates a sweet cake flavor without going over the top. This Pineapple Cake is what cake should always be about.
Plus, the added crushed pineapple into the whipped topping gives it a really fun texture and taste as well. It really is such a delight to make and eat this simple homemade dessert.
This cake makes me think of summer for sure but it can be made all year long. Canned pineapples can be found year round in the market making this cake a go to for us. Canned pineapple can be so versatile. We use it in desserts and in savory dishes.
We can always find fresh pineapple in the market also so we love using that as a garnish next to a slice of cake. There is nothing like a slice of fresh pineapple. So juicy and tasty.
PIN IT!!
This cake is made from scratch. None of that boxed cake mix here! Not that there is anything wrong with a boxed cake mix here and there. There are plenty that we love. And plenty that we make.
How to Make Pineapple Cake
- Preheat oven to 350 degrees F
- Grease and flour 13×9 baking dish
- In a large mixing bowl, whisk together flour, sugar,and baking soda until well combined
- Add in eggs, vanilla extract and pineapple until well combined
- Fold in nuts
- Spread batter evenly into prepared baking dish
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Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean
- Cool on wire rack completely
How to make the frosting
- Whisk together crushed pineapple and pudding until well combined
- Let set 2 minutes
- Gently fold in whipped topping or whipped cream until smooth
- Frost cake
- Garnish with toppings if you like
How do I know when the cake is done baking in the oven?
Use a toothpick or a butter knife as your test! Once you’ve baked the cake for the time allotted, check the center of the cake by inserting a toothpick or a butter knife. If it comes out clean, it’s done and ready to be pulled. If it isn’t clean, it needs a few more moments of time. This cake is supposed to be a moist cake so don’t over bake it. I would go by the time stated in the recipe unless you have an oven that is fussy!
Can I make this cake ahead of time?
You sure can. We have made this cake the day before and have had no issues. As a matter of fact it’s tasted even better. You can either make the cake and frosting and frost the cake and refrigerate it,or you can frost it just before you need it. Either way it tastes amazing!
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Tip for making this homemade pineapple cake
Make certain that you let the cake cool completely before starting to add on the whipped topping. If the cake is still hot or even too warm, the whipped topping is going to immediately melt and slide right off the top. Having the patience to let this cake cool is probably the hardest part of the entire recipe.
This delicious pineapple cake is perfect for enjoying at home or sharing with your family and friends. The sweet taste and texture are such a fun treat! Every bite is swoon-worthy, we know we have eaten our fair share!
OTHER RECIPES YOU WILL LOVE:
No Bake Italian Cake
The Best Chunky Monkey Bars
Blueberry Muffin Fudge
Orange Sprinkle Cookies
Pineapple Cake
Ingredients
Pineapple Cake
- 2 cups all-purpose flour
- 1 tsp. vanilla extract
- 2 cups granulated sugar
- ½ tsp. baking soda
- 2 eggs, room temperature
- 1 can (20 oz) crushed pineapple, do not drain
- 1 cup nuts, chopped, pecans or walnuts
Frosting
- 1 container (8 oz) whipped topping, thawed or 1 cup heavy whipping cream, very cold
- 1 small box (3.5 oz) instant vanilla pudding
- 1 can (20 oz) crushed pineapple, do not drain
Garnish, optional
- Nuts, chopped
- Whipped topping or whipping cream
- Maraschino Cherries
- Fresh pineapple
Instructions
For Pineapple Cake
- Preheat oven to 350 degrees F
- Grease and flour 13x9 baking dish
- In a large mixing bowl, whisk together flour, sugar,and baking soda until well combined
- Add in eggs, vanilla extract and pineapple until well combined
- Fold in nuts
- Spread batter evenly into prepared baking dish
- Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comesout clean
- Cool on wire rack completely
For Frosting:
- Whisk together crushed pineapple and pudding until well combined
- Let set 2 minutes
- Gently fold in whipped topping or whipped cream until smooth
- Frost cake
- Garnish with toppings if you like
- Refrigerate at least 30 minutes before serving
- Store leftovers in refrigerator
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
