I perfected my Juicy Pineapple Cake Recipe after a late-night test revealed a single pantry trick that keeps the pineapple rings intact and yields perfectly neat slices.

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I never thought a cake could make me stop in mid bite but this Juicy Pineapple Heaven Cake did. I’ve been chasing the perfect Juicy Pineapple Cake Recipe for years, and this version sings: bright, juicy crushed pineapple with juice folding into a dense tender crumb that somehow stays moist days later.

The frosting gets tang from cream cheese softened so it keeps the sweetness honest. It reads like Pineapple Cake Homemade not some glossy bakery showpiece, and there’s a little surprise in every bite that makes you want to ask where the heck I found this flavor combo.

Ingredients

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All purpose flour, gives structure and carbs, some protein, absorbs moisture, makes crumb sturdy
Unsalted butter, adds rich flavor and fat for tenderness, helps browning and mouthfeel, not sweet
Granulated sugar, sweetens, adds moisture and texture, helps browning and tender crumb in cakes
Eggs, provide protein, structure, lift and moisture, bind ingredients and enrich flavor
Crushed pineapple with juice, gives juicy sweetness, natural acidity brightens flavor, adds fruit fiber
Sour cream or Greek yogurt, adds tang, tenderizes crumb, contributes protein and slight acidity for balance
Cream cheese for frosting, rich and tangy, creamy texture, adds fat and velvety finish
Shredded coconut optional, gives chewy texture and tropical flavor, adds fiber and mild sweetness
Pecans or walnuts optional, provide crunch and nutty flavor, healthy fats, nice contrast to soft cake

Ingredient Quantities

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter softened

1 3/4 cups granulated sugar

3 large eggs

2 teaspoons vanilla extract

1 cup sour cream or plain Greek yogurt

1/2 cup buttermilk

1 (20 oz) can crushed pineapple with juice

1/2 cup crushed pineapple well drained for frosting or topping

8 oz cream cheese softened

1/2 cup unsalted butter softened (for frosting)

3 to 4 cups powdered sugar

1 cup sweetened shredded coconut optional

1/2 cup chopped pecans or walnuts optional

How to Make this

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1. Preheat oven to 350°F (175°C), grease and flour two 9 inch round pans or line them with parchment, set aside.

2. In a bowl whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt; set dry mix aside.

3. In a large bowl cream 1 cup unsalted butter softened with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes, then beat in 3 large eggs one at a time, scraping the bowl, and stir in 2 teaspoons vanilla extract.

4. Add the dry ingredients to the butter mixture alternating with 1 cup sour cream or plain Greek yogurt and 1/2 cup buttermilk, beginning and ending with the dry mix; mix just until combined, don’t over mix.

5. Fold in the entire 20 oz can crushed pineapple with its juice so the batter stays very moist, then divide batter evenly between prepared pans and smooth tops.

6. Bake for 25 to 35 minutes (longer if using a 9×13 pan) or until a toothpick comes out with a few moist crumbs, rotate pans halfway through if your oven is uneven; cool 10 minutes in pans then invert onto wire racks to cool completely.

7. While cakes cool make the frosting: beat 8 oz cream cheese softened with 1/2 cup unsalted butter softened until smooth, then add 3 to 4 cups powdered sugar gradually until you reach a spreadable consistency; stir in the reserved 1/2 cup crushed pineapple well drained if you want pineapple flavor in the frosting.

8. For extra moisture brush each cake layer with some of the leftover pineapple juice from the can before stacking, then spread frosting between layers and over the top and sides, press a little extra drained pineapple on top if you like.

9. Sprinkle 1 cup sweetened shredded coconut and 1/2 cup chopped pecans or walnuts over the top or sides if using, chill briefly so frosting firms up, then serve; store covered in the fridge.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two 9-inch round cake pans or one 9×13 pan, plus parchment paper or oil for greasing
3. Mixing bowls (one large for batter, one medium for dry ingredients)
4. Electric hand mixer or stand mixer with paddle attachment, or a sturdy whisk if needed
5. Measuring cups and measuring spoons (and a kitchen scale if you like precision)
6. Rubber spatula and wooden spoon for folding and scraping
7. Can opener and a small colander or fine mesh sieve to drain pineapple
8. Wire cooling racks to cool the cakes completely
9. Offset spatula or butter knife for spreading frosting, plus a toothpick to test doneness

FAQ

Can I use fresh pineapple instead of canned? A: Yes, you can. Use about 2 cups crushed fresh and save 1/2 cup juice for the batter, you may need to add 1 to 2 tablespoons sugar if the fresh fruit isnt very sweet.

Won't the pineapple make the cake soggy? A: If you drain the crushed pineapple well and fold it in gently the cake will be moist not soggy. If your batter looks too thin, drain more juice or reduce the canned juice by a few tablespoons and bake until a toothpick comes out clean or with a few crumbs.

Can I turn this into cupcakes or a sheet cake? A: Sure. Use two 9 inch round pans or one 9×13 for a sheet. Cupcakes bake about 18 to 22 minutes at 350F, 9 inch rounds about 25 to 30 minutes, 9×13 about 30 to 35 minutes. Start checking early, ovens vary.

How do I get a smooth cream cheese frosting? A: Make sure the cream cheese and butter are really soft, sift the powdered sugar, beat on low so it doesnt splash then bump speed to medium. If its too runny chill it 15 to 30 minutes before spreading, if too stiff add a teaspoon or two of reserved pineapple juice or milk.

How long can I store or freeze the cake? A: With the cream cheese frosting keep it refrigerated and eat within 3 to 4 days. Unfrosted layers freeze well wrapped in plastic and foil up to 2 months, thaw in the fridge overnight then frost.

Do I have to use the coconut or nuts? A: No, they are optional. Toasted coconut gives more flavor and crunch, nuts add texture. You can omit both for a simpler cake or swap in sliced almonds or macadamias if you like.

Juicy Pineapple Heaven Cake Recipe Substitutions and Variations

Buttermilk: no buttermilk? no problem — use regular milk + acid. For each 1 cup milk stir in 1 tbsp white vinegar or lemon juice, let sit 5 minutes. For this recipe swap 1/2 cup buttermilk with 1/2 cup milk + 1/2 tbsp vinegar.
Sour cream or plain Greek yogurt: swap 1:1 with plain Greek yogurt, or use low‑fat plain yogurt if you want a lighter cake. If your yogurt is extra tangy, you might add a touch more sugar.
Unsalted butter (in the batter): to make it moister swap in neutral oil. Use about 3/4 cup vegetable or canola oil for 1 cup butter. You will lose some buttery flavor, but texture is great. Alternatively use melted coconut oil 1:1 for a faint coconut note.
Cream cheese (for frosting): use mascarpone or Neufchâtel 1:1. Mascarpone gives richer, Neufchâtel is lower fat but same spreadability. For dairy free, use an 8 oz dairy‑free cream cheese substitute 1:1.

Pro Tips

1) Weigh your flour or spoon it into the cup and level it off, dont scoop straight from the bag. Too much flour will make the cake dense, and a light batter is what keeps this kind of cake tender.

2) Save and use some of the pineapple juice as a soak, but dont drown the cake. A light brush of juice makes layers way more moist without making the frosting runny.

3) Make sure the cream cheese and butter for the frosting are exactly the same temperature before you beat them, or youll get lumps or a curdled look. If your frosting seems too soft after adding pineapple, chill it briefly then whip again, or drain the pineapple extra well before folding it in.

4) Toast the coconut and nuts lightly on a sheet pan until fragrant, let them cool, then press or sprinkle onto the frosted cake. Toasting ups the flavor and crunch, and chilling the finished cake for a bit makes slicing much neater.

Juicy Pineapple Heaven Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected my Juicy Pineapple Cake Recipe after a late-night test revealed a single pantry trick that keeps the pineapple rings intact and yields perfectly neat slices.

Servings

servings

Calories

762

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Two 9-inch round cake pans or one 9×13 pan, plus parchment paper or oil for greasing
3. Mixing bowls (one large for batter, one medium for dry ingredients)
4. Electric hand mixer or stand mixer with paddle attachment, or a sturdy whisk if needed
5. Measuring cups and measuring spoons (and a kitchen scale if you like precision)
6. Rubber spatula and wooden spoon for folding and scraping
7. Can opener and a small colander or fine mesh sieve to drain pineapple
8. Wire cooling racks to cool the cakes completely
9. Offset spatula or butter knife for spreading frosting, plus a toothpick to test doneness

Ingredients

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter softened
1 3/4 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream or plain Greek yogurt
1/2 cup buttermilk
1 (20 oz) can crushed pineapple with juice
1/2 cup crushed pineapple well drained for frosting or topping
8 oz cream cheese softened
1/2 cup unsalted butter softened (for frosting)
3 to 4 cups powdered sugar
1 cup sweetened shredded coconut optional
1/2 cup chopped pecans or walnuts optional

Directions

Preheat oven to 350°F (175°C), grease and flour two 9 inch round pans or line them with parchment, set aside.
In a bowl whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt; set dry mix aside.
In a large bowl cream 1 cup unsalted butter softened with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes, then beat in 3 large eggs one at a time, scraping the bowl, and stir in 2 teaspoons vanilla extract.
Add the dry ingredients to the butter mixture alternating with 1 cup sour cream or plain Greek yogurt and 1/2 cup buttermilk, beginning and ending with the dry mix; mix just until combined, don’t over mix.
Fold in the entire 20 oz can crushed pineapple with its juice so the batter stays very moist, then divide batter evenly between prepared pans and smooth tops.
Bake for 25 to 35 minutes (longer if using a 9×13 pan) or until a toothpick comes out with a few moist crumbs, rotate pans halfway through if your oven is uneven; cool 10 minutes in pans then invert onto wire racks to cool completely.
While cakes cool make the frosting: beat 8 oz cream cheese softened with 1/2 cup unsalted butter softened until smooth, then add 3 to 4 cups powdered sugar gradually until you reach a spreadable consistency; stir in the reserved 1/2 cup crushed pineapple well drained if you want pineapple flavor in the frosting.
For extra moisture brush each cake layer with some of the leftover pineapple juice from the can before stacking, then spread frosting between layers and over the top and sides, press a little extra drained pineapple on top if you like.
Sprinkle 1 cup sweetened shredded coconut and 1/2 cup chopped pecans or walnuts over the top or sides if using, chill briefly so frosting firms up, then serve; store covered in the fridge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.