Southern Pineapple Cake Recipe – Easy Homemade Tropical Dessert

Name: Southern Pineapple Cake
Prep time: 15 min
Cook time: PT-488086H20M46S
Total time: 55 min
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 2 large eggs, room temperature; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 can (20 oz) crushed pineapple, undrained; 1 teaspoon vanilla extract; Optional: 1/2 cup chopped pecans or walnuts; Optional: 1/2 cup sweetened shredded coconut; Optional: 1/2 teaspoon ground cinnamon; For the glaze:; 1 cup powdered sugar; 2 tablespoons butter, melted; 2-3 tablespoons pineapple juice (reserved from can); 1/2 teaspoon vanilla extract (optional)

Posted on August 15, 2025

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The moment you slice into a Southern Pineapple Cake, the air fills with a sweet, tropical aroma that makes you feel like you’re on vacation—right in your own kitchen. I remember the first time I tasted this cake at a family reunion in Savannah. The sticky pineapple bits, soft crumb, and creamy glaze were so irresistible, I found myself sneaking seconds (and, let’s be honest, thirds). Southern Pineapple Cake is more than just a dessert; it’s pure comfort wrapped in sunshine.

Why do I love this cake so much? It’s the kind of recipe I reach for when I want to brighten a gloomy day or wow guests at a summer cookout. It packs a punch of pineapple flavor without being fussy or complicated. I’ve tweaked this Southern Pineapple Cake recipe over the years, testing different flour blends, tweaking the glaze, and even experimenting with add-ins like coconut and pecans. Each time, it’s proven to be foolproof—moist, flavorful, and just the right amount of sweet.

If you’ve never baked with pineapple before, you’re in for a treat. It gives the cake a tender crumb and keeps it deliciously moist (no dry slices here!). Whether you’re baking for picky kids or a crowd of Southern dessert lovers, this cake’s got your back. It’s a go-to for busy families, potlucks, and anyone craving that tropical twist in a classic homemade dessert. Trust me, this Southern Pineapple Cake will earn a permanent spot in your recipe box.

Why You’ll Love This Recipe

Quick & Easy: Comes together in less than an hour, including baking time. No need for fancy mixers or complicated steps—just simple, straightforward baking.
Simple Ingredients: Everything you need is likely already in your pantry. I love recipes that don’t require special shopping trips!
Perfect for Any Occasion: This Southern Pineapple Cake shines at summer picnics, birthday parties, brunch, or just a cozy weekend treat.
Crowd-Pleaser: It’s a cake that everyone—from toddlers to grandparents—can get behind. I’ve never had leftovers last more than a day.
Unbelievably Delicious: The moist crumb, bright pineapple flavor, and silky glaze make every bite memorable. It’s comfort food with a tropical twist.

What sets this Southern Pineapple Cake recipe apart? For starters, I use crushed pineapple straight from the can (juice and all!) to give the cake its trademark moisture and zing. Some folks add coconut or pecans, but honestly, the classic version is hard to beat. I’ve learned that blending the pineapple just a bit helps distribute the fruit evenly, resulting in a soft texture that’s never soggy.

This cake isn’t just good—it’s the type that makes you close your eyes and smile after the first bite. There’s something about the way the glaze soaks into the warm cake that feels like a special occasion, even on an ordinary day. If you want a dessert that’s simple but doesn’t skimp on flavor, this Southern Pineapple Cake is the one to try. It’s a tropical treat, a Southern classic, and a little bit of sunshine all rolled into one.

Ingredients Needed

This Southern Pineapple Cake recipe uses honest, everyday ingredients—most of them are probably sitting in your pantry right now. The pineapple brings a tropical vibe, while the classic cake base keeps it familiar and comforting.

For the Cake Batter:
- All-purpose flour – 2 cups (240g) (gives structure; you can try gluten-free blends if needed)
- Granulated sugar – 2 cups (400g) (for sweetness and moisture)
- Eggs – 2 large, room temperature (for binding and richness)
- Baking soda – 1 teaspoon (4g) (helps the cake rise)
- Salt – 1/2 teaspoon (2g) (balances the sweetness)
- Crushed pineapple – 1 can (20 oz or 565g), undrained (the star ingredient; use all the juice!)
- Vanilla extract – 1 teaspoon (5ml) (for warmth and flavor)
Optional Add-Ins:
- Chopped pecans or walnuts – 1/2 cup (60g) (add crunch and a nutty flavor)
- Sweetened shredded coconut – 1/2 cup (40g) (extra tropical flair)
- Ground cinnamon – 1/2 teaspoon (if you like a hint of spice)
For the Glaze:
- Powdered sugar – 1 cup (120g) (for sweetness)
- Butter – 2 tablespoons (28g), melted (adds richness)
- Pineapple juice – 2-3 tablespoons (30-45ml), reserved from the can (for flavor and consistency)
- Vanilla extract – 1/2 teaspoon (2.5ml) (optional, for extra flavor)

If you want to swap things out, here’s what I’ve found works well: almond flour for a nuttier, gluten-free version; coconut sugar for a deeper caramel note; or dairy-free butter if you’re keeping things plant-based. For the pineapple, I always go with canned, but fresh pineapple (finely chopped and pulsed in a blender) can work if you’re feeling fancy. Just don’t skip the juice—it’s what makes the cake so moist. And if you’re out of vanilla, a splash of almond extract will give a lovely, subtle twist.

I’ve tried a few brands for the canned pineapple (Dole, store brands, even organic), and honestly, any good-quality crushed pineapple does the trick. For the glaze, sift your powdered sugar for a super-smooth finish—one of those little tricks I picked up after a few lumpy glazes!

Equipment Needed

Mixing bowls: Two medium-sized bowls work best—one for dry, one for wet ingredients.
Whisk and spatula: A sturdy whisk for blending and a spatula for folding in pineapple (I use silicone for easy cleanup).
9×13-inch baking pan (23x33cm): The classic pan shape for this cake. If you only have round pans, divide the batter between two 8-inch pans (just keep an eye on baking time).
Measuring cups and spoons: Accurate measuring is key—don’t eyeball the flour!
Wire rack: Helps cool the cake evenly (if you don’t have one, just let the pan sit on a cool surface).
Small saucepan: For melting butter and mixing the glaze.

If you don’t own a 9×13-inch pan, a deep cake tin or even a glass casserole dish will work. I’ve baked this in a round pan when my trusty rectangular one was stuck in the dishwasher—just check for doneness a few minutes early. For mixing, you can use a stand mixer, but I usually stick to good old elbow grease and a whisk. Honestly, less cleanup is always a win.

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Preparation Method

Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan with butter or nonstick spray. (Don’t skip this—pineapple is sticky!)
Combine dry ingredients: In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 2 cups (400g) sugar, 1 teaspoon (4g) baking soda, and 1/2 teaspoon (2g) salt. Make sure there are no clumps—sometimes the sugar gets stubborn.
Mix wet ingredients: In a separate bowl, lightly beat 2 large eggs. Add the entire can (20 oz or 565g) of crushed pineapple (juice included!) and 1 teaspoon (5ml) vanilla extract. Stir until well combined. The mixture should look thick and slightly chunky—don’t worry, that’s normal.
Combine wet and dry: Pour the wet ingredients into the dry mixture. Use a spatula to gently fold until just combined. Don’t overmix—stop as soon as there are no flour streaks. (Overmixing can make the cake dense.)
Add optional extras: If using, fold in 1/2 cup (60g) chopped pecans, 1/2 cup (40g) shredded coconut, or 1/2 teaspoon ground cinnamon. These add-ins are totally up to you—sometimes I leave them out if I want pure pineapple flavor.
Transfer to pan: Pour the batter into your prepared pan. Smooth the top with a spatula. The batter will be thick but spreadable.
Bake: Place pan in the preheated oven. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden, with a slight spring to the touch. If your oven runs hot, check at 30 minutes—pineapple can cause browning on the edges.
Cool: Remove from oven and let cake cool in the pan on a wire rack for about 15-20 minutes. (The cake will settle and the crumb tightens up as it cools.)
Prepare glaze: In a small saucepan, melt 2 tablespoons (28g) butter. Add 1 cup (120g) powdered sugar, 2-3 tablespoons (30-45ml) reserved pineapple juice, and 1/2 teaspoon (2.5ml) vanilla extract. Whisk until smooth and pourable. If the glaze is too thick, add a splash more juice.
Glaze the cake: While the cake is still warm (not hot), pour the glaze evenly over the top. Use a spatula or the back of a spoon to spread. The glaze should soak in, creating a glossy finish.
Serve: Once the cake and glaze are set (about 30 minutes), slice and serve. If you love extra glaze, drizzle a bit more on individual pieces!

Troubleshooting: If the cake is browning too quickly, tent with foil during the last 10 minutes. If the center sinks, check your baking soda’s freshness or avoid overmixing. For a lighter texture, sift your flour before whisking. For efficiency, I prep the glaze ingredients while the cake bakes—saves time and keeps the kitchen tidy. The smell—oh, the smell—is your cue that it’s almost ready.

Cooking Tips & Techniques

There’s something magical about a Southern Pineapple Cake when it’s done right. Here’s what I’ve learned from baking it over (probably) two dozen times:

Don’t Overmix: Seriously, just combine until the flour disappears. Overworking the batter makes it dense and gummy, not light and fluffy.
Use Pineapple Juice: Adding all the juice from the can is my secret for extra moisture. Don’t drain it away—let it soak into the cake!
Check Your Oven: Ovens can be quirky (mine runs hot on the right side). Rotate your pan halfway if your oven bakes unevenly.
Sift the Powdered Sugar: For the glaze, a quick sift means no annoying lumps—a step I skipped once, and regretted as soon as I saw the clumpy glaze.
Multitasking Tips: Prep your glaze while the cake bakes. Clean up as you go to avoid sticky messes. If you’re serving guests, slice and plate just before serving so the glaze stays glossy.
Common Mistakes: Using fresh pineapple without pulsing it can make the cake soggy. If you’re going fresh, chop it super fine and blend with the juice.
Consistency Tricks: If your batter seems too thick, add a tablespoon of pineapple juice. If too runny, sprinkle in a bit of flour, but only a tablespoon at a time.

I once forgot the baking soda—let’s just say my “pineapple bars” were tasty but not quite cake! Learn from my mistakes, and this Southern Pineapple Cake will turn out perfect every time.

Variations & Adaptations

Southern Pineapple Cake is a recipe you can truly make your own. Here are some fun ways to switch it up:

Gluten-Free: Swap all-purpose flour for a gluten-free blend (look for one with xanthan gum for best texture). The cake stays moist and flavorful.
Coconut-Pineapple: Add 1/2 cup (40g) sweetened shredded coconut to the batter and sprinkle more on top before baking. It’s like a tropical vacation in cake form.
Nutty Twist: Fold in 1/2 cup (60g) chopped pecans or walnuts for a Southern classic feel. Toast the nuts first for even more flavor.
Spice It Up: Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg for a warm, cozy version—perfect for cooler months.
Dairy-Free: Use plant-based butter in the glaze and make sure your canned pineapple is packed in juice, not syrup.

For different cooking methods, I’ve baked this as cupcakes (bake 18-20 minutes) and in loaf pans (closer to 50 minutes). If you want a layered cake, double the recipe and use two round pans—just keep an eye on the baking time. For allergen substitutions, try sunflower seeds instead of nuts, and coconut yogurt instead of eggs (it works surprisingly well!). My favorite personal twist? Adding a handful of chopped maraschino cherries for a “pineapple upside-down cake” vibe—kids go wild for it!

Serving & Storage Suggestions

This Southern Pineapple Cake is best served slightly warm or at room temperature. If you want to impress, dust with extra powdered sugar or top with whipped cream and a cherry for a retro look. I love pairing it with iced tea, lemonade, or even a scoop of vanilla ice cream for an extra treat.

For storage, wrap leftovers tightly in plastic wrap or place in an airtight container. It keeps well in the refrigerator for up to 4 days (the flavors get even richer as it sits). To freeze, cut the cake into slices, wrap each one in foil, and store in a freezer-safe bag—thaw overnight in the fridge, then bring to room temperature before serving.

To reheat, pop slices in the microwave for 10-15 seconds, or warm in a low oven (300°F/150°C) for 5 minutes. The glaze soaks in even more after a day or two, so don’t worry if things look a little sticky—it’s all part of the charm. Honestly, this cake rarely lasts long enough for storage!

Nutritional Information & Benefits

Here’s a quick look at what’s in a serving of Southern Pineapple Cake (based on 1/12 of the cake):

Calories: ~320
Carbohydrates: ~55g
Protein: ~4g
Fat: ~9g
Saturated fat: ~3g
Sugar: ~37g

The pineapple adds vitamin C, fiber, and a burst of antioxidants. Eggs and flour give a little protein and structure. If you go for the nutty add-ins, you get healthy fats and extra crunch. This cake can be made gluten-free or dairy-free with simple swaps, making it accessible for many diets. Potential allergens include wheat, eggs, nuts (if added), and dairy (in the glaze). From a wellness perspective, I like this cake because it’s satisfying and not overly rich—you get a sweet treat, but it’s not heavy or greasy. Moderation, as always, is key!

Conclusion

If you’re searching for a dessert that’s easy to bake, bursting with tropical flavor, and sure to please just about anyone, this Southern Pineapple Cake is your answer. It’s a recipe that’s stood the test of time in my kitchen—adaptable, reliable, and always a hit. Whether you keep it classic or add your own twist, you’ll find yourself coming back to it again and again.

I love this cake for its simplicity and soul-warming taste. It’s the kind of bake that feels like a celebration, even if it’s just an ordinary Tuesday. So go ahead, make it your own, share it with friends, and let me know how it turns out! Drop a comment below if you try a fun variation, or share your favorite way to serve it. Happy baking—may your kitchen smell like pineapple and sunshine!

FAQs

Can I use fresh pineapple instead of canned?

Yes, but make sure to chop it very finely and blend with the juice for best texture. Canned is easier and gives consistent results.

Can I make Southern Pineapple Cake gluten-free?

Absolutely! Use a 1-to-1 gluten-free flour blend and check for xanthan gum to keep the crumb nice and soft.

How do I know when the cake is done?

The cake is ready when a toothpick comes out clean and the top is golden with a gentle spring. Ovens can vary, so start checking around 35 minutes.

Can I make this cake ahead of time?

Yes, it tastes even better the next day as the flavors meld. Store tightly wrapped in the fridge and bring to room temperature before serving.

Is this cake very sweet?

It’s sweet, but not over-the-top. You can reduce the sugar by 1/4 cup if you prefer a lighter dessert—the pineapple still shines through!

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Southern Pineapple Cake recipe