Pineapple Snack Cake
Bursting with tropical flavor and irresistible texture, this Pineapple Snack Cake is your new go-to dessert or afternoon treat. Made with crushed pineapple in juice, this easy, one-bowl cake comes together in just 15 minutes of prep time, delivering a moist, fluffy base kissed with sweetness. But the real star is the golden, caramelized topping—a decadent blend of buttery brown sugar, toasted coconut, and crunchy pecans baked to perfection. With no frosting required, this hassle-free cake is perfect for casual gatherings, potlucks, or a simple snack to brighten your day. Plus, it’s baked in a convenient 9x13-inch pan, serving 12 with ease. Whether you enjoy it warm from the oven or chilled the next day, this pineapple snack cake is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 20 ounces canned crushed pineapple (with juice)
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup butter
- 0.5 cup brown sugar
- 0.5 cup sweetened shredded coconut
- 0.5 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
Add the canned crushed pineapple (with its juice), eggs, and vanilla extract to the dry ingredients. Stir until the batter is evenly mixed and smooth. Do not overmix.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the topping. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until dissolved, followed by the shredded coconut and chopped pecans. Remove from heat.
Once the cake is done baking, immediately spread the prepared topping evenly over the hot cake.
Return the cake to the oven and bake for an additional 5 minutes to allow the topping to set.
Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15 minutes before slicing and serving.
Enjoy your moist and flavorful Pineapple Snack Cake!
Nutrition Facts
Calories |
4146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.2 g | 202% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3295 mg | 143% | |
| Total Carbohydrate | 661.7 g | 241% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 459.3 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 289 mg | 22% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1376 mg | 29% | |
*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.
