If you’re craving a dessert that perfectly blends moist texture with a bright, fruity punch, look no further than this Southern Pineapple Cake Recipe. It’s a beloved Southern American classic that wraps the natural sweetness of crushed pineapple into a tender, buttery cake, topped with a luscious glaze that keeps every bite irresistibly rich. This cake is not only incredibly easy to make but also boasts layers of flavor and texture, from the optional crunchy pecans and coconut to the sweet, silky icing, making it a guaranteed hit at any gathering or a special treat just for yourself.
Ingredients You’ll Need
Nothing complicated here—just a handful of simple, pantry-friendly ingredients that come together to create a symphony of taste and texture. Each component has its role, whether it’s to provide moisture, sweetness, or that signature Southern flair.
- All-purpose flour: The sturdy base that gives the cake its tender crumb and structure.
- Granulated sugar: Adds sweetness and helps give the cake a soft yet lightly crisp crust.
- Baking soda: Essential for that gentle rise and light texture in the cake.
- Salt: Balances the sweetness and enhances all the flavors.
- Eggs: Provide richness and help bind the batter together for a perfect finish.
- Vanilla extract: Deepens the flavor with warm, sweet notes.
- Crushed pineapple in juice (undrained): The star ingredient that keeps the cake ultra-moist and wonderfully fruity.
- Chopped pecans (optional): Add a delightful crunch and nutty contrast for texture lovers.
- Shredded coconut (optional): Lends a chewy, tropical twist that pairs beautifully with pineapple.
- Unsalted butter: Creates the silky, luscious glaze that crowns the cake perfectly.
- Powdered sugar: Sweetens and thickens the glaze for that perfect drizzle.
- Milk or pineapple juice: Adjusts the glaze consistency for an effortless pour.
How to Make Southern Pineapple Cake Recipe
Step 1: Prep and Mix Dry Ingredients
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. This step ensures even distribution of the leavening agent and seasoning, creating a uniform batter that rises beautifully and tastes balanced.
Step 2: Add Wet Ingredients and Pineapple
Next, crack in the eggs and pour the vanilla extract into your dry mixture. Now for the magic: add the entire can of crushed pineapple, juice and all. This not only adds moisture but infuses the cake with a natural sweetness and bright flavor, which is where this Southern Pineapple Cake Recipe truly shines. Stir gently until everything is fully combined into a thick, inviting batter.
Step 3: Fold in Optional Nuts and Coconut
If you’re including pecans and shredded coconut, now is the time to fold them in carefully. These ingredients are optional but highly recommended for the extra texture and the authentic Southern touch that balances the cake’s softness with a satisfying crunch.
Step 4: Bake to Perfection
Pour the batter evenly into your prepared baking dish, smoothing the surface with a spatula. Slide it into the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The house will fill with the most delightful tropical aroma, a wonderful hint of the treat that awaits you.
Step 5: Make and Pour the Glaze
While the cake bakes, prepare the glaze by melting unsalted butter over medium heat in a small saucepan. Remove it from the heat and whisk in powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk or pineapple juice until silky smooth and pourable. When your warm, golden cake comes out of the oven, drizzle this glossy glaze evenly over the top. Allow the cake to cool before slicing so the glaze sets just right.
How to Serve Southern Pineapple Cake Recipe
Garnishes
To elevate your serving presentation, sprinkle a few extra chopped pecans or a dusting of shredded coconut on top for a visually appealing and textural contrast. A dollop of freshly whipped cream can add a light, airy finish that complements the cake’s rich flavors beautifully.
Side Dishes
This classic Southern Pineapple Cake Recipe is quite the star on its own, but it pairs wonderfully with a scoop of vanilla ice cream or a small serving of fresh berries. If you’re serving it at a meal, a strong cup of black coffee or sweet tea rounds out the experience perfectly.
Creative Ways to Present
For a twist, turn this cake into mini parfaits layered with whipped cream and pineapple chunks or serve warm pieces alongside salted caramel sauce for a luxurious spin. You can also cut it into squares and place each on decorative plates with a fresh mint leaf for a charming Southern-inspired dessert display.
Make Ahead and Storage
Storing Leftovers
This cake stays moist and tastes even better the next day. Once cooled, cover it tightly at room temperature if you plan to enjoy it within 2 days, or refrigerate for up to 5 days to keep it fresh and flavorful.
Freezing
Southern Pineapple Cake Recipe freezes well. Wrap individual slices or the whole cake tightly in plastic wrap and foil, then place in a freezer-safe container. It maintains its deliciousness for up to 3 months and defrosts beautifully in the fridge overnight.
Reheating
To enjoy the cake warm, simply microwave individual slices for 15 to 20 seconds or heat in a low oven (around 300°F) for 10 minutes. Reheating enhances the spice and pineapple flavor, making it feel freshly baked all over again.
FAQs
Can I omit the nuts and coconut in this Southern Pineapple Cake Recipe?
Absolutely! The pecans and shredded coconut are optional and can be left out if you prefer a more traditional and simpler version of the cake. It will still be wonderfully moist and flavorful without them.
Is it necessary to use undrained crushed pineapple in the recipe?
Yes, using the pineapple with the juice is essential because the extra moisture helps keep the cake incredibly moist and adds a natural sweetness and sweetness that defines the Southern Pineapple Cake Recipe.
Can I make this cake gluten-free?
While the original recipe calls for all-purpose flour, you can substitute a gluten-free flour blend designed for baking 1:1. Make sure your baking soda and other ingredients are also gluten-free to ensure the best results.
How long will the cake stay fresh at room temperature?
When stored covered at room temperature, the cake will stay fresh and moist for about 2 days. If you want to keep it longer, refrigeration is recommended to maintain its flavor and texture.
Can I use fresh pineapple instead of canned crushed pineapple?
Fresh pineapple can be used, but you’ll want to chop it finely and use a bit of pineapple juice to replicate the moisture content found in canned crushed pineapple. Make sure to incorporate the juice into the batter to keep the moisture level balanced.
Final Thoughts
Trust me, once you try this Southern Pineapple Cake Recipe, it will become a staple in your dessert repertoire. It’s the perfect balance of moist, sweet, and textured, wrapped in charming Southern tradition. Whether for family dinners, potlucks, or simply because you deserve a little sweetness in your day, this cake delivers joy in every slice. Go ahead and bake one up—you’ll be so glad you did!
Print
Southern Pineapple Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Southern Pineapple Cake is a moist and flavorful dessert featuring a rich batter made with crushed pineapple, a touch of coconut and pecans for added texture, all topped with a buttery powdered sugar glaze. Perfect for any occasion, this easy-to-make sheet cake offers a deliciously sweet and tropical treat that improves in flavor the next day.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice (do not drain)
- 1/2 cup chopped pecans (optional)
- 1/2 cup shredded coconut (optional)
Glaze
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk or pineapple juice
Instructions
- Prepare the Baking Dish and Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir these dry ingredients together until evenly distributed.
- Add Wet Ingredients: Crack in 2 large eggs, add 1 teaspoon vanilla extract, and pour in the entire can of 20 ounces crushed pineapple with its juice. Stir the mixture thoroughly until a thick, uniform batter forms.
- Incorporate Optional Mix-Ins: Gently fold in 1/2 cup chopped pecans and 1/2 cup shredded coconut if using, ensuring even distribution without overmixing.
- Pour and Bake: Transfer the batter into the prepared 9×13-inch baking dish, spreading it evenly with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the cake is baking, melt 1/2 cup unsalted butter in a saucepan over medium heat. Remove from heat and stir in 1 cup powdered sugar, 1/2 teaspoon vanilla extract, and 2 to 3 tablespoons of milk or pineapple juice until you achieve a smooth, pourable glaze.
- Glaze the Cake: As soon as the cake comes out of the oven and is still warm, evenly pour the glaze over the top to soak in and add extra flavor.
- Cool and Serve: Allow the cake to cool completely before slicing into 12 servings and serving to enjoy the full moistness and flavor.
Notes
- This cake is ultra-moist and tastes even better the next day as flavors meld.
- Store covered at room temperature for up to two days or refrigerate to keep it fresh longer.
- For a traditional version, omit the pecans and shredded coconut.
