Pineapple Cake Recipe

Pineapple Cake Recipe

How To Make Pineapple Cake Recipe

Make your party dessert as refreshing with this pineapple cake recipe. The pineapple topped with lemon zest gives a tangy and satisfying flavor to the cake.
Prep: 30 mins
Cook: 30 mins
Total: 1 hr



  • cups all-purpose flour, (scoop and level to measure)
  • 1 tsp baking powder
  • ¼ tsp Baking Soda
  • ½ tsp salt
  • 20 oz crushed pineapple in juice
  • ¾ cup pineapple juice, frozen, concentrate, (thawed to room temperature)
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tsp lemon zest
  • 3 large eggs
  • 1 tsp vanilla extract
  • 10 tbsp unsalted butter, (nearly at room temperature)
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • cups powdered sugar
  • ½ cup coconut, sweetened, shredded


  • Preheat oven to 350 degrees F. Spray a 13×9-inch baking dish with non-stick cooking spray and set aside.
  • In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt for 20 seconds then set aside.
  • Set a fine-mesh sieve over a bowl and pour pineapple into the sieve to drain all of the juice well from canned pineapple. Reserve the canned juice for another use.
  • If you’d like the pineapple to have a finer texture, pulse it in a food processor for about 15 times or so to chop it up a bit (this is optional).
  • In a medium bowl, stir together crushed pineapple with pineapple juice concentrate, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar, and lemon zest until very pale and fluffy.
  • Mix in eggs one at a time then blend in vanilla extract.
  • Add in ⅓ of the flour mixture and mix just until combined then mix in ½ of the pineapple mixture and mix just until combined.
  • Add in another ⅓ of the flour mixture and mix just until combined then add in the remaining ½ of the pineapple mixture and mix just until combined.
  • Add in the last ⅓ of the flour mixture then mix just until combined, remove the bowl and scrape down the bowl with a rubber spatula just to evenly incorporate.
  • Pour batter into a prepared baking dish and spread into an even layer.
  • Bake in a preheated oven until the toothpick inserted into the center comes out clean for about 30 to 35 minutes.
  • Let cake cool completely on a wire rack.
  • For the frosting, in a clean bowl of an electric stand mixer whip butter until fluffy.
  • Add in heavy cream, vanilla, and powdered sugar and whip on high speed for approximately 5 minutes or so until it’s very light and fluffy.
  • Spread frosting over cooled cake, top with coconut then cut into slices.


  • Calcium: 42.4mg
  • Calories: 360.5kcal
  • Carbohydrates: 51.5g
  • Cholesterol: 74.3mg
  • Fat: 16.3g
  • Fiber: 1.2g
  • Iron: 1.2mg
  • Monounsaturated Fat: 4.2g
  • Polyunsaturated Fat: 0.8g
  • Potassium: 102.8mg
  • Protein: 3.5g
  • Saturated Fat: 10.1g
  • Sodium: 133.5mg
  • Sugar: 35.9g
  • Trans Fat: 0.5g
  • Vitamin A: 140.6mcg
  • Vitamin C: 18.4mg

Nutrition Disclaimer

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