I stay obsessed with this pineapple cake recipe, boos! It’s the one I’m always tellin’ beginner bakers to try since everything gets mixed in one bowl and you don’t even need a mixer. This pineapple cake comes out real moist and tender every. single. time. And it bakes in a 9×13 pan, so it legit feeds a whole crowd. Get at it!
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How to Make Pineapple Cake
These step-by-step photos show how to make a pineapple sheet cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Pineapple Sheet Cake Recipe
1. Start the pineapple cake batter
Add all the cake ingredients to a large bowl.
2. Whisk it up
Make sure everything is fully combined.
3. Pour the batter into a greased baking pan
Spread it out evenly.
4. Bake your moist pineapple cake until the top is golden
Let it cool to room temp before frosting or serving.
PRO TIP: Frost it however you like, boos. I usually go with cream cheese frosting (my favorite), American buttercream, or even whipped cream. And if you wanna make it look extra cute, add a dried pineapple slice right on top!
Full Pineapple Cake Recipe
Pineapple Cake Recipe
This easy pineapple cake uses crushed pineapple, flour, eggs, oil, sour cream, and cinnamon for a soft 9×13 cake you can frost or serve plain.
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Preheat the oven to 350 degree F.
Whisk together all ingredients in a large bowl. Pour cake batter into a greased 9×13 inch baking pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool to room temperature and top with desired frosting or serve plain.
How to Store
Room Temp: If stored unfrosted, this sheet cake will last 3 to 4 days at room temperature. Use a cake keeper or cover it with a plate and an overturned bowl to keep it from drying out.
Fridge: Place the frosted cake in the fridge for about 15 minutes so the frosting can set. Then wrap it tightly in plastic wrap and place it back in the fridge. It will last 3 to 4 days.
Freezer: Wrap the cake tightly in plastic wrap, then foil, and freeze for 2 to 3 months. Thaw in the fridge overnight before serving.
Calories: 134kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 90mg | Potassium: 82mg | Fiber: 1g | Sugar: 13g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
Recipe Tips
Grease your pan real good y’all. Or line it with parchment and leave some flaps so you can lift the cake out clean once it cools.
Mix the batter just until smooth. Don’t overdo it, or you will end up with a dense cake.
Know your oven! Mine tends to bake a little faster, so I always start checking my cakes early. Pull your cake once a toothpick comes out clean so you don’t dry it out.
Let the cake cool all the way down before you frost it. Warm cake plus frosting equals a melty mess.
Recipe Help
It’s best to stick with canned for this one, boos. The juice in the can adds a lot of moisture to the batter. Fresh pineapple will give you flavor, but it won’t give you enough liquid to keep the cake super soft.
Fo sho! Fill your liners about 2/3 of the way and start checking them around 18 to 22 minutes.
