Pineapple Cake

8 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
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Pineapple Cake
A wonderfully moist pineapple cake made with crushed pineapple baked right into the batter. This simple Southern cake comes together quickly with just butter, eggs, sugar, flour, and canned pineapple - perfect for potlucks and family gatherings.

Ingredients

8 servings
  • 1 (20 oz) can crushed pineapple
  • 1 stick butter
  • 2 eggs
  • 2 cups sugar
  • 2 tsp baking soda
  • 2 cups flour

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
  2. In a medium bowl, combine the butter, sugar, eggs and pineapple (with its juice).
  3. Add the flour and baking soda to the wet ingredients, mixing until just combined.
  4. Pour into the prepared pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Common Problems and Solutions

Q: Why is my cake too wet in the middle?

A: Make sure to bake the full 45 minutes and test with a toothpick. If the pineapple has excessive liquid, you can drain off a tablespoon or two before adding, though the recipe is designed to handle the juice.

Q: Can I use fresh pineapple instead of canned?

A: Canned crushed pineapple works best because it provides consistent moisture. Fresh pineapple can be too dry and won't give you the same tender crumb.

Tips and Techniques

Don’t drain the pineapple - the juice adds moisture and flavor to the cake. This cake is delicious served plain or with a dusting of powdered sugar, but it also pairs wonderfully with whipped cream or cream cheese frosting.

Ingredient Substitutions

  • butter: margarine or vegetable oil
  • crushed pineapple: pineapple tidbits (chopped smaller)

Equipment Needed

  • 9x13-inch baking pan
  • mixing bowl
  • toothpick (for testing doneness)