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
- 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.