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Alright y’all, this one right here is like sunshine in a slice. It’s sweet, soft, and just full of that bright pineapple flavor we all love down here — especially when you top it off with that pineapple cream cheese frosting. Mercy. It’s so good.
I first made this cake for my cousin’s baby shower years ago, mostly ‘cause I had a can of crushed pineapple and didn’t feel like going to the store. Didn’t expect it to be the thing everyone asked for the recipe of, but here we are. It’s been in the regular rotation ever since.
Why You’ll Love It
It’s moist — and I don’t use that word lightly
The frosting is basically dessert on its own
It feels a little fancy, but it’s honestly pretty simple to make
It travels well — great for potlucks, church picnics, and any gathering
You can make it ahead (and it might even taste better the next day)
Ingredients You’ll Need (and why)
Crushed pineapple: With juice for the cake, drained for the frosting
Flour, sugar, baking powder & soda, salt: Basic cake pantry stuff
Butter + oil: That combo gives you the best texture — buttery but not too dense
Eggs: Just regular large ones
Vanilla: I usually eyeball it, but 1 teaspoon is a good start
Cream cheese + powdered sugar: The heart and soul of that dreamy frosting
Optional fun stuff: Toasted coconut, cherries, pineapple rings — go wild or keep it plain
How to Make It
Step 1: Oven On
Go ahead and preheat your oven to 350°F. Standard cake temp.
Step 2: Prep Your Pans
You’ll need 3 round cake pans — grease them well. I sometimes flour the sides or just use parchment in the bottom so they pop out easy.
Step 3: Make the Batter
Mix together your dry stuff:
2 cups flour
1½ cups sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Then add:
½ cup softened butter
½ cup oil
1 cup crushed pineapple (don’t drain it!)
3 eggs
A splash of vanilla
Use a mixer and blend till it’s all smooth. Don’t overthink it — just mix until it looks right and there aren’t big lumps.
Step 4: Bake It
Pour that batter into your pans and smooth the tops. Bake for about 25–30 minutes — give or take depending on your oven. A toothpick should come out clean or with just a crumb.
Let the cakes cool in the pans for 10 minutes. Then flip ’em out onto a rack or a tea towel to cool all the way.
Step 5: Make the Frosting
Beat together:
½ cup soft butter
8 oz cream cheese
Once smooth, mix in:
4 cups powdered sugar
1 tsp vanilla
1 cup drained crushed pineapple (make sure it’s not too wet)
Beat until fluffy and light. Taste it — you’ll probably need a spoonful just to be sure it’s good (it will be).
Step 6: Build That Cake
Stack up your layers with frosting in between, then cover the whole thing top and sides. It doesn’t have to be perfect — this cake wears a little rustic charm just fine.
Step 7: Add Some Flair (Optional)
Top with pineapple bits, coconut, cherries — or don’t. Totally up to you. Sometimes I go all out, sometimes I just slap on the frosting and call it a day.
Serve It Up
Cut big slices. It’s sweet, so a little goes a long way, but no one’s ever mad about leftovers. Pairs real nice with sweet tea or coffee. If you’re feeling extra, serve with whipped cream or fresh fruit.
How to Store or Make Ahead
Store: Cover it up and stick it in the fridge. Good for 3–4 days, and the flavor gets deeper.
Freeze: You can freeze the unfrosted layers, just wrap well.
Make-ahead: I usually bake the cakes one day, frost the next. Makes it less hectic.
Variations & Twists
Add shredded coconut to the batter
Make cupcakes instead — bake 18–20 mins
Add lemon zest for a little zing
Skip the top layer and just do two layers (I’ve done it plenty!)
Want it gluten-free? Use a 1:1 blend and it still turns out great
Final Thoughts
If you’ve never made a pineapple cake, I hope this recipe gets you started. It’s simple but special, sweet without being too fussy, and full of those bright tropical vibes. I’ve served it at showers, holidays, lazy Sundays — and it never lets me down.
Let me know if you try it. Or better yet, make it and take a photo before your family eats the whole thing. You’ll see what I mean.
Southern Pineapple Cake
Ingredients
- 2 cups flour
- 1½ cups sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter softened
- ½ cup oil
- 1 cup crushed pineapple with juice
- 3 eggs large
- 1 tsp vanilla extract
- ½ cup butter softened, for frosting
- 8 oz cream cheese softened
- 4 cups powdered sugar
- 1 tsp vanilla extract for frosting
- 1 cup crushed pineapple drained, for frosting
Instructions
- Preheat oven to 350°F. Grease three 8-inch round cake pans and line bottoms with parchment if desired.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add softened butter, oil, pineapple (with juice), eggs, and vanilla. Beat with a mixer until smooth and well combined.
- Divide batter evenly among the pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then invert onto a rack to cool completely.
- To make frosting: beat butter and cream cheese until smooth. Add powdered sugar, vanilla, and drained pineapple. Beat until fluffy.
- Stack cake layers with frosting between them. Frost the top and sides. Decorate as desired.