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You know how some desserts taste like a memory? Like the second you take a bite, you’re suddenly back at a baby shower in a church fellowship hall, or sitting at your aunt’s kitchen table while somebody refills your coffee without asking. That’s this cake for me.
The first time I made it, I wasn’t trying to be charming. I wasn’t trying to impress anybody. I was being practical—because I had a can of crushed pineapple sitting in the pantry and I really didn’t feel like running to the store. I needed a “good enough” dessert for a family gathering, and I figured, Well, pineapple cake is usually a safe bet.
Turns out it wasn’t just safe. It was the thing everyone asked about.
I still remember my cousin—new baby bump, cute dress, the whole scene—taking one bite and giving me that look like, Excuse me, what is this? Then someone else wanted “just a sliver,” and then somebody was wrapping a slice in a napkin for later, and by the end of the day the cake plate looked like it had been cleaned by a group of raccoons.
That’s when I knew. This wasn’t a one-time thing. This was a regular-rotation cake.
It’s sweet, soft, and bright in that way pineapple does so well—like sunshine, but edible. And then there’s the frosting: pineapple cream cheese frosting, fluffy and tangy and just rich enough to feel like a little celebration. It’s the kind of cake that travels well, slices beautifully, and makes people feel cared for. Honestly, what else do we want from dessert?
Let me show you how to make it—and how to make it your pineapple cake, because that’s the fun part.
Why You’ll Love This Pineapple Cake
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It’s tender and moist (and I don’t throw that word around lightly)
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The frosting is ridiculous in the best possible way
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It feels special without being fussy
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It’s a potluck hero—great for showers, picnics, birthdays, and “we need dessert” nights
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Make-ahead friendly and arguably even better the next day
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Pineapple brings brightness that cuts through the sweetness so it doesn’t feel heavy
Ingredient Notes (Plus a Few Smart Swaps)
This cake uses simple pantry ingredients, which is part of why it’s so lovable. But a few little details matter—especially with pineapple, because fruit can behave differently than you’d expect once it hits batter.
Crushed pineapple
You’ll use crushed pineapple with the juice in the cake batter. That’s a big part of what makes it tender and flavorful.
For the frosting, you’ll use crushed pineapple drained so it doesn’t get runny. And yes, it needs to be really drained. I’m talking “press it in a sieve with the back of a spoon” drained.
Tip: Don’t use pineapple packed in heavy syrup if you can help it. Juice-packed pineapple gives you cleaner flavor and better balance.
Flour, sugar, baking powder & baking soda, salt
All standard cake basics.
If you’re baking gluten-free: a 1:1 gluten-free flour blend works well here. Look for one that includes xanthan gum (most do). You may want to let the batter rest 10 minutes before baking—GF flours hydrate a little slower.
Butter + oil
This combo is the secret handshake.
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Butter brings flavor and that classic cake richness.
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Oil keeps things soft for days and helps the cake stay tender even when chilled.
Swap ideas:
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You can use all butter (cake will be slightly denser).
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You can use all oil (cake will be very soft, but less “buttery”).
The combo is my favorite because it’s the best of both worlds.
Eggs
Large eggs are perfect. If yours are extra-large, don’t stress—baking is forgiving, and this cake especially is friendly.
Vanilla
Vanilla supports the pineapple without stealing the show. If you have good vanilla, use it. If you don’t, still use what you’ve got. A teaspoon is a good baseline, but we’re not measuring with a ruler here.
Cream cheese + powdered sugar
This is the heart of that frosting. Use full-fat cream cheese for best texture. The low-fat stuff can make frosting looser, and we’re trying to stack layers without drama.
Optional fun toppings
Toasted coconut, maraschino cherries, pineapple rings, even chopped pecans—this cake can handle a little personality.
Small note: if you’re doing pineapple rings on top, pat them dry first. That extra moisture can make the top look wet.
How to Make Pineapple Layer Cake (Step by Step)
Step 1: Preheat the oven
Set your oven to 350°F. Standard cake temp. Nothing fancy.
If your oven runs hot (you know who you are), consider using an oven thermometer. I keep one in the back because my oven has lied to me more than once.
Step 2: Prep your pans
You’ll need three 8-inch or 9-inch round cake pans. Grease them well.
I like a quick swipe of butter or baking spray, then I place parchment circles on the bottom. That little parchment move is the difference between “clean release” and “why is half my cake stuck to the pan?”
If you don’t have parchment, grease and flour the pans. That works too.
Step 3: Mix the dry ingredients
In a large bowl, whisk together:
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2 cups all-purpose flour
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1½ cups sugar
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
Whisking here helps everything distribute evenly. It’s not glamorous, but it avoids random salty bites later.
Step 4: Add the wet ingredients
Add:
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½ cup softened butter
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½ cup oil
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1 cup crushed pineapple (with juice!)
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3 eggs
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1 tsp vanilla (or a splash, if you’re like me)
Use a mixer and blend until smooth. Scrape the bowl once or twice so you don’t get a butter streak hiding at the bottom.
Don’t overmix. Mix just until the batter looks cohesive and there aren’t big lumps. Overmixing can make cakes tougher, and we want this one soft and easy.
Step 5: Bake
Divide batter evenly among your pans. Smooth the tops.
Bake 25–30 minutes, depending on your oven and pan size. You’ll know it’s done when:
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The center springs back lightly when touched
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A toothpick comes out clean or with a few moist crumbs
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The edges pull slightly away from the pan
Let the cakes cool in the pans for about 10 minutes, then turn them out onto a rack (or a clean tea towel) to cool completely.
Important: Don’t frost warm cake. The frosting will melt and slide, and you’ll end up with a delicious mess that still counts as cake… but it won’t be the look you were going for.
Pineapple Cream Cheese Frosting (The Star of the Show)
This frosting is sweet, tangy, and fluffy—and it tastes like pineapple cheesecake got invited to a birthday party.
Step 1: Beat butter and cream cheese
Beat together:
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½ cup softened butter
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8 oz cream cheese (softened)
Beat until smooth and creamy. No lumps.
Step 2: Add powdered sugar and vanilla
Add:
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4 cups powdered sugar
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1 tsp vanilla
Start mixing on low unless you want your kitchen to look like a powdered sugar blizzard hit it.
Step 3: Add drained pineapple
Stir in:
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1 cup crushed pineapple, well-drained
When I say well-drained, I mean it. Press it. Squeeze it gently in cheesecloth or paper towels if you need to. If the pineapple is too wet, the frosting can get loose.
Beat until fluffy.
And yes, you need to taste it. That’s just quality control. A spoonful is basically part of the process.
Assemble the Cake (Rustic Charm Welcome)
Set one cake layer on your plate or cake stand. Add a generous layer of frosting. Add the second layer, frost again, then top with the third layer.
Frost the top and sides.
Here’s my honest advice: don’t chase perfection. This cake wears “a little rustic” beautifully. Smooth it if you want. Swirl it if you want. Make it look like you made it at home—because you did.
Optional finishing touches
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Sprinkle toasted coconut on top
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Decorate with cherries
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Add a few pineapple bits
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Or keep it plain and let the frosting shine
Sometimes the prettiest cakes are the ones that look like they were made with love instead of a ruler.
Variations & Twists (Because You’ll Make It More Than Once)
1) Coconut pineapple cake
Add ½ to 1 cup shredded coconut to the batter. If you toast it first, even better.
2) Lemon-pineapple version
Add 1–2 teaspoons lemon zest to the batter and a tiny squeeze of lemon juice to the frosting. It doesn’t make it sour—it just brightens everything.
3) Make it a sheet cake
Bake in a greased 9×13-inch pan and bake about 30–35 minutes (check with a toothpick). This is my favorite for potlucks because it’s easy to slice and transport.
4) Cupcakes
Scoop into lined muffin tins and bake 18–20 minutes. Frost once cooled. Cupcakes make people happy. It’s just true.
5) Two-layer “no one will complain” cake
Use two pans instead of three and bake slightly longer. I’ve done it plenty. It’s still fantastic, just a little taller per slice.
6) Add-ins that play nice
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chopped pecans
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a pinch of cinnamon (subtle, warm)
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a handful of white chocolate chips (sweet, but fun)
Serving Ideas (Sweet Tea Approved)
This cake is sweet, so you don’t need a huge slice… but you’ll probably cut one anyway. I support you.
It pairs perfectly with:
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coffee (especially a strong cup)
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sweet tea (the classic)
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fresh berries on the side
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a dollop of whipped cream if you want extra softness
And if you’re serving it for a gathering, do yourself a favor: cut a few slices and plate them early. People are less shy when they see cake already served. It’s like a little nudge.
Storage, Make-Ahead, and Freezing Tips
Storage
Because of the cream cheese frosting, store the cake covered in the fridge. It’ll keep well for 3–4 days.
Best part: the flavor gets deeper by day two. The pineapple settles in, the cake gets even more tender, and it tastes like it’s been “resting” in a fancy bakery case.
Make ahead
This is one of my favorite make-ahead cakes.
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Bake the layers one day
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Wrap them well once fully cooled
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Frost the next day
It’s calmer. Less hectic. And you’re less likely to frost while irritated, which I don’t recommend.
Freezing
You can freeze the unfrosted cake layers.
Wrap each layer in plastic wrap, then foil, and freeze up to 2–3 months. Thaw overnight in the fridge or for a few hours at room temp.
I don’t love freezing cream cheese frosting already on the cake—it can change texture a bit. Not always, but enough that I prefer freezing layers only.
Travel tip
If you’re taking it somewhere (church picnic, baby shower, backyard cookout), chill the frosted cake first. Cold frosting travels better, and the layers stay stable.
Final Thoughts (A Warm Goodbye)
If you’ve never made pineapple cake before, I hope this one gets you started. It’s simple but special—sweet without being overly fussy—and it has that bright tropical flavor that feels like a little vacation, even when it’s just a regular weekend.
It’s also one of those “people remember it” desserts. The kind that shows up at gatherings and suddenly gets requested again. And again. Next thing you know, you’re the pineapple cake person. That’s not a bad reputation to have.
If you try it, tell me how it went. Did you add coconut? Make cupcakes? Go full fancy with pineapple rings and cherries? And if your family eats half the cake before you can take a photo… well, welcome to the club.
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.
