How to Make a Delicious Pineapple Cake at Home: A Complete Guide

Have you ever craved a tropical, moist dessert that brings sunshine to your table? Making a pineapple cake recipe at home is easier than you think and incredibly rewarding. Unlike store-bought versions loaded with preservatives, homemade pineapple cake delivers fresh flavor, natural sweetness, and a tender crumb that melts in your mouth. Whether you're celebrating a special occasion or simply treating yourself, this classic dessert combines juicy pineapple chunks with buttery cake layers for an irresistible result. If you're also interested in a caramelized twist, try this pineapple upside down cake recipe. Let's dive into everything you need to create this tropical masterpiece in your own kitchen!

Ingredients List

    • 2 cups all-purpose flour
    • 1½ cups granulated sugar
    • ½ cup unsalted butter, softened
    • 3 large eggs, room temperature
    • 1 cup crushed pineapple, drained (reserve juice)
    • ½ cup pineapple juice (from can or fresh)
    • 1 teaspoon vanilla extract
    • 1½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup sour cream or plain yogurt

For the Frosting:

    • 8 oz cream cheese, softened
    • ¼ cup unsalted butter, softened
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • Optional: 2 tablespoons pineapple juice for extra flavor
    • Optional: Toasted coconut flakes for garnish

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 35 minutes

Total time: 55 minutes (plus cooling time)

This timeline doesn't include cooling, which takes about 1 hour. Plan ahead if frosting immediately—the cake must be completely cool to prevent melting.

Step-by-Step Instructions

Step 1: Prepare Your Workspace Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This prevents sticking and ensures easy removal.

Step 2: Mix Dry Ingredients In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This distributes leavening agents evenly for a uniform rise.

Step 3: Cream Butter and Sugar Using an electric mixer, beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Proper creaming incorporates air, creating a tender texture—don't rush this step!

Step 4: Add Eggs and Vanilla Beat in eggs one at a time, mixing well after each addition. Add vanilla extract. Scrape down bowl sides to ensure even mixing.

Step 5: Alternate Wet and Dry Add flour mixture in three parts, alternating with sour cream and pineapple juice in two parts. Begin and end with flour. Mix on low speed just until combined—overmixing develops gluten and toughens the cake. Fold in drained crushed pineapple gently with a spatula. This pineapple cake recipe benefits from those juicy fruit pieces throughout!

Step 6: Bake to Perfection Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. The tops should spring back when lightly touched.

Step 7: Cool Completely Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before frosting—warm cake will melt your frosting immediately.

Step 8: Make Frosting Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and optional pineapple juice. Beat until light and fluffy.

Step 9: Assemble and Frost Place one cake layer on your serving plate. Spread frosting evenly on top. Add second layer and frost top and sides. If you prefer a caramelized version, consider making a pineapple upside down cake recipe next time!

Nutritional Information

Per serving (serves 12):

    • Calories: 420
    • Protein: 5g
    • Carbohydrates: 58g
    • Fat: 19g
    • Fiber: 1g
    • Vitamin C: 12% DV
    • Iron: 6% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: Use gluten-free flour blend for celiac-friendly versions. Substitute Greek yogurt for sour cream to boost protein. For dairy-free, use coconut cream and vegan butter alternatives.

Flavor Variations: Add ½ cup shredded coconut to batter for a piña colada twist. Mix in macadamia nuts for crunch. Replace vanilla with coconut or rum extract for tropical depth.

Make-Ahead: Bake cake layers up to 2 days ahead, wrap tightly in plastic wrap, and refrigerate. Frost just before serving for best presentation.

Beginner Tip: Room temperature ingredients mix more smoothly and create better texture. Set eggs and dairy out 30 minutes before baking.

Common Mistakes to Avoid

Using Too Much Pineapple Liquid: Excess moisture makes cakes dense and soggy. Always drain crushed pineapple thoroughly, pressing out liquid with paper towels if needed.

Overmixing Batter: Mixing too long after adding flour develops gluten, resulting in tough, chewy cake instead of tender crumb. Mix just until ingredients are combined.

Frosting Warm Cake: This melts frosting into a puddle. Patience pays off—wait until cake is completely cool to the touch.

Incorrect Oven Temperature: Use an oven thermometer to verify accuracy. Too hot causes burnt edges with raw centers; too cool yields dense, gummy texture.

Skipping Parchment Paper: Cakes may stick stubbornly to pans. Parchment creates a foolproof release barrier.

Storage / Leftovers Tips

Store your finished pineapple cake recipe covered at room temperature for up to 2 days or refrigerated for up to 5 days in an airtight container. The cream cheese frosting requires refrigeration after 2 hours at room temperature.

For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap, then aluminum foil, for up to 3 months. Thaw overnight in the refrigerator before frosting. Frosted cake can be frozen for up to 1 month—freeze uncovered until firm, then wrap carefully.

To refresh refrigerated cake, let it sit at room temperature for 30 minutes before serving for optimal flavor and texture. Leftover slices make excellent breakfast treats! This storage method also works perfectly for a pineapple upside down cake recipe if you try that variation next.