The Original “Easiest Pineapple Cake”
A moist, old-fashioned pineapple cake made with crushed pineapple and simple pantry ingredients. Quick to mix and perfect for gatherings.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter, melted cooled slightly
- 2 large eggs room temperature
- 8 ounces crushed pineapple (with juice) drain slightly if very watery
- 0.5 cup milk whole or 2%
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.75 cup shredded sweetened coconut optional, for topping
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, beat the eggs lightly then stir in the melted butter, milk, vanilla extract, and crushed pineapple (including some juice).
- Pour the wet ingredients into the dry ingredients and fold gently until just combined. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared pan and spread evenly. Sprinkle shredded coconut evenly over the top if using.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Allow the cake to cool in the pan on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.
Notes
For extra moisture, brush the warm cake with a tablespoon of reserved pineapple juice. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
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