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4 Ingredient Pineapple Cake

I love this tropical 4 Ingredient Pineapple Cake Recipe! Perfect for any gathering or a spur-of-the-moment dessert, this easy one layer cake recipe combines minimal ingredients for maximum flavor, offering a moist and delectable pineapple cake that’s quick and easy to make!

Pineapple cake on white marble platter with whole pineapple behind.

4 Ingredient Pineapple Cake Recipe

Delight in the simplicity and tropical taste of this 4 ingredient pineapple cake recipe.

Perfect for those craving a quick and delicious dessert, this quick pineapple cake blends the juicy sweetness of crushed pineapple, self-raising flour, sugar and olive oil.

The olive oil creates a moist cake while the crushed pineapple infuses small chunks of pineapple.

Ideal for last-minute gatherings or a sweet treat after dinner, this recipe showcases how a few simple ingredients can produce a pineapple dessert cake that’s both delightful and satisfying!

How to Make 4 Ingredient Pineapple Cake (with photos)

A full and detailed recipe card is at the bottom of this post.

Combine Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour and sugar.

Add Wet Ingredients: Add the crushed pineapple (with its juice) and the olive oil to the dry ingredients. Mix until just combined and there are no dry patches of flour. Avoid overmixing to keep the cake tender.

Transfer Batter: Pour the batter into the prepared baking dish, smoothing the top with a spatula.

Bake: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. 

Serve: Slice and serve as is or with a dusting of powdered sugar or an icing of your choosing.

Making 4 ingredient pineapple cake in mixing bowl and spread batter into lined cake tin.
4 ingredient pineapple cake with pineapple icing.

Expert Tips

  • Substitute Oil: Instead of olive oil, use another neutral flavored oil such as vegetable oil or canola oil.
  • Do Not Overmix: For a tender crumb, mix just until ingredients are combined and no streaks of flour are visible.
  • Parchment Paper: For easy removal, line your pan with parchment paper with overhang on the sides.
  • Cooling Time: Let the cake cool completely before slicing to prevent it from falling apart.

Can I use fresh pineapple?

Yes, I suggest making homemade crushed pineapple using fresh pineapple.

What Kind Of Frosting For Pineapple Cake?

You can add any frosting or icing to enhance this pineapple cake. An easy cream cheese frosting is delicious or a simple dusting of powdered sugar over top works well, or try my easy pineapple icing recipe which is featured on top of this cake in these images!

What To Do With Leftover Crushed Pineapple?

One slice of quick pineapple cake on white platter.

Storage Instructions

Store: Keep the cake in an airtight container in the refrigerator for up to 5 days.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

4 ingredient pineapple cake cut into pieces and displayed on white platter.

4 Ingredient Pineapple Cake

Samantha Pickthall
This moist 4 Ingredient Pineapple Cake is perfect for a spur-of-the-moment dessert. Using minimal ingredients for a quick and easy pineapple cake!
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 10 serves
Calories 170 kcal

Ingredients
 
 

  • 1 1/2 cups (225g/8 oz.) self-raising flour, scoop & leveled
  • 1/2 cup granulated sugar, golden or white
  • 1 (430g/15 oz.) canned crushed pineapple, do not drain
  • 1/3 cup extra virgin olive oil

Instructions
 

  • Preheat Oven: Preheat your oven to 350°F (180°C). Grease a 9×13 inch baking dish or line it with parchment paper. Set aside.
  • Combine Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour and sugar.
  • Add Wet Ingredients: Add the crushed pineapple (with its juice) and the olive oil to the dry ingredients. Mix until just combined and there are no dry patches of flour. Avoid overmixing to keep the cake tender.
  • Transfer Batter: Pour the batter into the prepared baking dish, smoothing the top with a spatula.
  • Bake: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  • Serve: Slice and serve as is or with a dusting of powdered sugar or an icing of your choosing such as a pineapple icing or cream cheese frosting.

Notes

  • Store: Keep the cake in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 170kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1mgPotassium: 19mgFiber: 0.5gSugar: 10gVitamin A: 0.4IUVitamin C: 0.01mgCalcium: 3mgIron: 0.2mg
Tried this recipe? Let us know how it was!

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