Fruity Pineapple Cake
Brighten up your dessert table with this irresistible Fruity Pineapple Cake, a tropical-inspired delight that's as easy to make as it is delicious. Bursting with juicy crushed pineapple in every bite, this moist cake requires no fancy equipment or complicated techniques—just a handful of pantry staples mixed with the sweet, tangy goodness of canned pineapple. Finished with a buttery, vanilla glaze poured over the warm cake and optional garnishes of chopped pineapple and shredded coconut, this treat is perfect for any occasion, from summer gatherings to weeknight desserts. Ready in under an hour and serving up to 10, this one-bowl wonder is sure to become your new go-to recipe for a crowd-pleasing, fruit-filled confection.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking soda
- 0.5 teaspoons salt
- 2 eggs
- 20 ounces crushed pineapple (with juice, canned)
- 0.5 cup unsalted butter
- 1.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup chopped pineapple (optional, for garnish)
- 0.25 cup shredded coconut (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Whisk until evenly mixed.
Add the eggs and the entire can (20 ounces) of crushed pineapple with its juice to the dry ingredients. Stir until just combined and no dry spots remain.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a small saucepan, melt the unsalted butter over medium heat. Remove from heat and gradually whisk in the powdered sugar and vanilla extract until smooth.
Once the cake is baked, remove it from the oven and allow it to cool slightly in the pan for about 10 minutes.
While the cake is still warm, pour the frosting evenly over the top, spreading it gently with a spatula if needed.
Optional: Garnish the cake with chopped pineapple and shredded coconut for extra flavor and decoration.
Allow the cake to cool completely before slicing and serving.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 365 mg | 16% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 56.5 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
