Here’s a classic, moist Pineapple Cake recipe—sweet, tropical, and perfect for any occasion 🍍🍰
🍍 Pineapple Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple, drained (reserve juice)
- ½ cup milk
Frosting (optional)
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 1 pkg (3.4 oz) instant vanilla pudding
- ½ cup milk
Instructions
- Preheat Oven
- 350°F (175°C). Grease and flour a 9×13-inch pan.
- Mix Dry Ingredients
- Whisk flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Combine
- Mix in dry ingredients alternately with milk.
- Fold in crushed pineapple.
- Bake
- Pour batter into pan.
- Bake 35–40 minutes, or until a toothpick comes out clean.
- Cool completely.
- Optional Frosting
- Mix pudding with milk until thick.
- Fold in whipped topping.
- Spread over cooled cake.
Tips
- For extra flavor, add ½ tsp coconut extract or sprinkle toasted coconut on top.
- Drizzle reserved pineapple juice over cake before frosting for added moisture.
- Can also be baked in round pans for a layered cake.
If you want, I can share a cream cheese frosting version, upside-down pineapple cake, or mini cupcakes version 😄
