Description

This Moist and Delicious Pineapple Cake is incredibly soft, naturally sweet, and bursting with tropical flavor! Made with crushed pineapple and simple pantry staples, this easy one-bowl cake is perfect for any occasion. Whether served plain, dusted with powdered sugar, or topped with luscious cream cheese frosting, it’s a guaranteed crowd-pleaser. Plus, it stays moist for days—if it lasts that long!

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 (20-ounce) can crushed pineapple, undrained
½ cup vegetable oil

Optional Toppings:

½ cup chopped pecans or walnuts
Powdered sugar for dusting
Cream cheese frosting (see notes)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
Add the eggs, vanilla extract, crushed pineapple (with juice), and vegetable oil. Stir until just combined—don’t overmix!
Pour the batter into the prepared baking dish and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before serving. If adding frosting, ensure the cake is fully cooled first.
Enjoy as-is, dusted with powdered sugar, or topped with cream cheese frosting for an extra indulgent treat!

Notes

For extra richness, use melted butter instead of vegetable oil.
If using fresh pineapple, finely chop it and include about ½ cup of juice for moisture.
This cake tastes even better the next day as the flavors develop!
For a decadent touch, top with cream cheese frosting: Beat 8 oz cream cheese, ½ cup butter, 2 cups powdered sugar, and 1 tsp vanilla until smooth. Spread over the cooled cake.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.

Prep Time: 10
Cook Time: 30
Category: Dessert
Method: American, Tropical
Cuisine: Vegetarian