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Southern Pineapple Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 31 reviews
  • Author: Elizabeth
  • 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

Scale

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
  • 23 tablespoons milk or pineapple juice


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.