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Quick Pineapple Cake

Quick Pineapple Cake

  • Author: Andy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A moist, sweet, and incredibly easy Quick Pineapple Cake made with pantry staples and bursting with tropical flavor. Perfect for any occasion!


Ingredients

  • All-Purpose Flour: 1 1/2 cups – provides the structure for the cake
  • Granulated Sugar: 1 cup – sweetens and helps create a golden crust
  • Crushed Pineapple (with juice): 1 can (20 ounces) – infuses the cake with flavor and moisture
  • Eggs: 2 large – add richness and bind the ingredients
  • Baking Soda: 1 teaspoon – reacts with the pineapple to help the cake rise
  • Salt: 1/2 teaspoon – balances the sweetness
  • Vanilla Extract: 1 teaspoon – adds a warm aromatic touch
  • Optional Chopped Nuts or Coconut: 1/2 cup – for added crunch and flavor

Instructions

  1. Preheat Your Equipment: Set your oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan.
  2. Combine Ingredients: In a large mixing bowl, whisk together sugar, eggs, and vanilla extract. Stir in the entire can of crushed pineapple (juice included). Add flour, baking soda, and salt. Mix just until combined.
  3. Prepare Your Cooking Vessel: Pour the batter evenly into the prepared baking pan. Smooth the top with a spatula.
  4. Assemble the Dish: If using, sprinkle chopped nuts or shredded coconut over the top for texture and a hint of crunch.
  5. Cook to Perfection: Bake for 30 to 35 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Finishing Touches: Let the cake cool in the pan on a wire rack. This helps it set and makes slicing easier.
  7. Serve and Enjoy: Slice into squares and serve as-is, or top with whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar.

Notes

  • Let eggs come to room temperature for better blending.
  • For an extra moist cake, let it rest overnight before serving.
  • Sprinkle turbinado sugar on top for a lightly crunchy crust.
  • Cool completely before storing to avoid sogginess.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 35mg

Keywords: pineapple cake, quick dessert, easy pineapple cake, tropical cake, pantry dessert