Easy Pineapple Cake
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This Easy Pineapple Cake Recipe is a moist, tender single-layer cake bursting with tropical flavor. It comes together in one bowl using a can of crushed pineapple and is finished with a luscious pineapple buttercream. If you’re after a simple crushed pineapple cake recipe that’s light, fruity, and fuss-free, this one’s perfect for any time of year, no mixer needed for the batter!
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“Made this for a family get-together and everyone loved it! So easy and so flavorful. The frosting is a must!” – Jess
Why you’ll love this recipe
This cake is a personal favorite for how quickly it comes together with just pantry staples and a single can of crushed pineapple. It’s one of those no-fuss recipes that still delivers a soft, moist crumb and big flavor. Sam x
Crushed Pineapple Magic – Juicy pineapple adds moisture, flavor, and natural sweetness
Ultra-Moist Texture – Thanks to the oil and fruit juices
No Mixer for Batter – The frosting uses a mixer, but the cake batter is all stirred together
One Bowl Method – Simple steps and easy cleanup
Perfect for Any Occasion – Great for picnics, birthdays, or just because
Watch how to make pineapple cake
Ingredients you’ll need
You only need simple ingredients for this easy pineapple cake and its creamy frosting:
- All-purpose flour – For structure and a tender crumb
- Baking powder – To help the cake rise
- Salt – Balances the sweetness
- Granulated sugar – For sweetness and moisture
- Eggs – Bind the batter and add richness
- Extra virgin olive oil – Keeps the crumb soft and moist
- Crushed pineapple with juice – The star of the show!
- Unsalted butter – Softened for easy creaming
- Powdered sugar – Sweetens and creates a fluffy texture
- Crushed pineapple with juice – Reserved from the can for real fruit flavor
- Salt – Enhances the frosting flavor
Easy substitutions
- Olive oil: Swap with canola or vegetable oil
- Granulated sugar: You can use superfine sugar if you don’t have granulated sugar on hand.
- Gluten-free: Use a 1:1 gluten-free flour blend designed for baking
How to make easy pineapple cake
Step 1: Whisk flour, baking powder and salt in a medium bowl.
Step 2: Beat sugar and eggs for 1 minute.
Step 3: Beat in crushed pineapple (with juice) and olive oil.
Step 4: Add dry ingredients and beat until incorporated.
Step 5: Bake for 35–35 minutes. Cool completely before frosting.
Step 6: Make the frosting by beating butter until creamy, then gradually add powdered sugar, pineapple juice, and salt. Frost cake.
Samantha’s recipe tips
- Don’t over-mix – This keeps the crumb soft and light
- Do not drain the pineapple – Using the juice is essential for flavor and moisture
- Cool fully before frosting – To prevent the buttercream from melting
- Reserve juice early – Scoop out the 3 Tbsp you’ll need for the frosting before mixing the cake batter
How to store
- Store: In an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freeze: Wrap individual slices tightly in plastic and foil, freeze up to 3 months.
- Thaw: Let slices come to room temp or thaw overnight in the fridge.
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
Easy Pineapple Cake
Ingredients
Method
- Preheat Oven: Preheat oven to 356ºF (180ºC). Line a square 8×8 inch baking pan with parchment paper, set aside.
Note: Alternatively, if you have a non-stick pan, liberally grease it with softened/spreadable butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder and salt until well combined. Set aside.
- Mix Sugar and Eggs: In a large mixing bowl, use electric hand beaters or a stand mixer with the paddle attachment to beat the sugar and eggs on medium speed for 1 minute until well combined, scraping down the sides as necessary.
- Reserve Pineapple for Frosting: Before adding the pineapple to the batter, measure out and set aside 2 tablespoons of the crushed pineapple with juice for the frosting.
- Incorporate Remaining Pineapple and Oil: Pour the remaining crushed pineapple (with juice) and the olive oil into the bowl. Beat on medium speed for 15 seconds until well combined.
- Add Dry Ingredients: Add the flour mixture and mix just until incorporated, about 15 seconds, ensuring not to over-mix to avoid a dense cake.
- Transfer Batter to Pan: Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake: Bake for 30–35 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool: Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Beat Butter: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attached, beat the softened butter for 1 minute until smooth, pale, and creamy.
- Add Sugar Gradually: Add half of the powdered sugar and beat on medium speed until combined. Add the remaining half and continue to beat until well combined.
- Add Reserved Pineapple and Salt: Add the reserved 2 tablespoons of crushed pineapple with juice and the salt. Beat for 1 minute until the frosting is light and fluffy.
- Frost Cake: Once the cake is completely cooled, spread the pineapple frosting evenly over the cake.
- Serve: Cut into squares and serve. Enjoy!
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Can I use fresh pineapple instead of crushed pineapple?
Not recommended. For this recipe, I strongly suggest using canned crushed pineapple. When I tested it with fresh pineapple that I blended to mimic crushed pineapple, the batter became far too thin.
Blending fresh pineapple releases extra liquid, and if you also include any additional juice, it throws off the texture of the cake batter completely. Since I haven’t measured how much liquid would need to be removed to fix this, canned crushed pineapple remains the safest and most reliable option.
Should I drain the pineapple before using it in the cake?
No, do not drain the canned crushed pineapple. The juice is critical for flavor and moisture in the cake. The batter is designed to incorporate the full contents of the can.
What size pan can I use instead of 8×8 inch?
You can use a 9-inch round cake pan or double the recipe for a 9×13 inch sheet cake. Just note that baking times may vary, start checking 5–10 minutes earlier or later depending on the pan depth.