Juicy Pineapple Cake

Every bite of this super juicy pineapple cake bursts with sunny island flavor. The ultra-moist crumb holds pockets of sweet fruit throughout, while the light pineapple glaze soaks into the warm cake, creating a mouth-watering treat that'll make you feel like you're on vacation with just one taste.

I stumbled on this treat during a vacation at a beach house with barely any baking tools but plenty of pantry items. What started as a thrown-together dessert using canned pineapple has turned into the most asked-for sweet at family get-togethers. There's something special about how the tangy-sweet pineapple chunks spread through the batter—every slice shows off little golden fruit pockets that explode with tropical taste. Even my father-in-law, who always says he hates "fruit desserts," asks for this cake whenever he stops by.

Sunny Ingredient Breakdown

• All-Purpose Flour: Gives the cake its foundation while staying soft thanks to the fruit's juices
• Baking Powder: Adds just enough lift to make the texture perfect—not too heavy, not too fluffy
• Unsalted Butter: Brings a rich taste and helps create that melt-in-your-mouth feel
• Granulated Sugar: Cuts the fruit's tartness while boosting its natural sweetness
• Large Eggs: Hold everything together and add richness to make the cake substantial
• Vanilla Extract: Makes the pineapple flavor taste deeper with its warm, sweet notes
• Sour Cream: Keeps everything super moist and adds a hint of tang
• Crushed Pineapple: Puts juicy tropical flavor in every bite with sweet fruit pockets
• Powdered Sugar: Creates the easy glaze that sinks into the warm cake for extra moisture
• Pineapple Juice: Makes the tropical flavor stronger in the glaze with natural sweetness

Building Your Island Delight

Get Your Pan Ready:

Heat your oven to 350°F and coat a loaf pan with butter and flour. This step makes sure your cake comes out clean after baking so it looks great.

Mix Dry Stuff:

Stir flour, baking powder, and salt together in a bowl. Mixing these evenly means your cake will have the same texture throughout.

Make The Creamy Base:

Beat the soft butter and sugar until it's fluffy and pale, for about 3-4 minutes. This long mixing puts air into the batter for a lighter cake and breaks down sugar crystals for smoothness.

Add Structure:

Put in eggs one at a time, beating well after each, then mix in the vanilla. Adding eggs slowly keeps everything combined properly so the batter doesn't separate.

Layer Wet And Dry:

Add some flour mix, then some sour cream, then more flour, more sour cream, and end with flour. This way prevents overmixing and makes sure everything blends properly.

Add The Main Attraction:

Use a spatula to gently fold in the well-drained crushed pineapple. This careful mixing keeps all the air bubbles you've made and spreads fruit evenly.

Bake Until Done:

Pour the mix into your pan and smooth the top. Bake for 50-60 minutes until a toothpick comes out mostly clean with just a few moist crumbs.

Finish With Glaze:

Let the cake cool in the pan for 10 minutes before taking it out onto a rack. While still warm, mix powdered sugar and pineapple juice until smooth, then pour over the cake. The warmth helps the cake drink up some glaze, making it extra moist.

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My family especially enjoys this cake during Christmas and New Year's when it brings a bright change from heavy holiday desserts. My daughter now adds a handful of coconut flakes to the mix for an extra tropical touch that works really well with the pineapple. For special occasions, I sometimes put a teaspoon of rum extract in the glaze, giving it a slight piña colada flavor that always gets compliments.

The original recipe came from my grandma's collection, though she called it "Sunshine Cake" and preferred using fresh pineapple when she could find it. I've kept up her tradition of serving thin slices with afternoon tea, but in our house, the cake rarely lasts more than a day.

Perfect Companion Flavors

This fruity cake tastes even better with sides that bring out its tropical goodness. Try warm slices with vanilla ice cream that starts to melt into the cake, making a creamy contrast to the bright pineapple. For brunch, serve with fresh coffee or coconut tea to match the tropical theme. In summer, add fresh berries and mint leaves for a cool presentation. At dinner parties, make it fancy by topping each piece with rum-flavored whipped cream and caramelized pineapple bits.

Tasty Twists

Switch up this adaptable cake with more tropical elements while keeping its juicy, tender texture. Make a coconut version by swapping 1/4 cup of flour with shredded coconut and adding coconut extract to the topping. For a citrus kick, mix in 1 tablespoon of lime zest and use lime juice for half the pineapple juice in the glaze. If you like spices, try adding 1/2 teaspoon of cardamom or ginger to the dry ingredients for unexpected warmth. For special times, mix in 1/3 cup of chopped macadamia nuts for crunch and authentic tropical flavor.

Keeping It Fresh

Keep your pineapple cake moist and flavorful with the right storage. Leave it at room temperature in a sealed container or wrapped tightly in plastic for up to three days—it'll actually taste better during this time as the pineapple flavor spreads. For longer storage, keep in the fridge for up to a week, but let slices warm up before eating to bring back their soft texture. This cake freezes great for up to three months when wrapped well in plastic and foil; thaw in the fridge overnight and warm up before serving. Try cutting it before freezing for easy single servings.

I learned how powerful this cake can be during a tense family gathering when everyone was on edge. As we passed around slices of this bright, sunny treat, the mood lightened and smiles appeared. Something about its simple charm and sweet tropical flavor seemed to take everyone to a happier, more relaxed place. Now whenever family relationships need some sunshine, this is my go-to cake. There's a reason we call it comfort food—this pineapple cake can lift spirits and create moments of shared happiness around the table. The simple joy of biting into a slice still warm from the oven, with its perfect mix of buttery cake and sweet-tart pineapple, remains one of the easiest little luxuries in life.

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Recipe FAQs

→ Can I use crushed canned pineapple?

Of course! Canned pineapple is perfect—just drain it well so it’s not watery. Save the juice for the drizzle if you like.

→ When is the cake fully baked?

Poke a toothpick in the middle. Clean or crumbly means it’s ready (but no wet batter!). The surface should be golden and just a bit springy.

→ Is this pineapple cake freezer-friendly?

Yep! Wrap the unglazed cake tightly in plastic, then foil. Keep in the freezer for up to 3 months. Let it thaw at room temperature before adding the glaze.

→ What works instead of sour cream?

Greek yogurt is a great swap. It keeps the cake moist and gives the same tang but with a lighter feel.

→ Can I toss in nuts for extra crunch?

Sure! Stir in about 1/2 cup of chopped pecans or walnuts. Toasted coconut works too for an extra tropical twist.