12 Delicious Easy Pineapple Cake Recipes

Pineapple lovers, rejoice! If you’re dreaming of a tropical escape or simply craving something sweet and tangy, you’re in for a treat. Our roundup of 12 Delicious Easy Pineapple Cake Recipes is packed with mouthwatering options that promise to bring a burst of sunshine to your table. From classic upside-down cakes to innovative no-bake delights, there’s a perfect pineapple cake here for every occasion. Let’s dive in!

Pineapple Upside-Down Cake

Fancy a dessert that’s as fun to make as it is to eat? Pineapple upside-down cake is a classic that never gets old, with its caramelized fruit topping and moist cake base. You’ll love how simple ingredients come together to create something so delicious.

Ingredients

• For the topping:
  • 1/4 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained
  • Maraschino cherries, for decoration
• For the cake:
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F (175°C).
2. Melt 1/4 cup butter in a 9-inch round cake pan over low heat. Sprinkle brown sugar evenly over the melted butter. Arrange pineapple slices on top and place a cherry in the center of each slice.
3. In a bowl, whisk together flour, baking powder, and salt. Set aside.
4. In another bowl, beat 1/2 cup softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
5. Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
6. Pour batter over the pineapple layer in the cake pan, spreading evenly.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 5 minutes, then invert onto a serving plate. Wait 1 minute before lifting the pan to allow the topping to settle.

Golden and gooey on top with a tender crumb beneath, this cake is a showstopper. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Easy Pineapple Dumpkin Cake

Feeling like you need a no-fuss dessert that’ll wow everyone? This Easy Pineapple Dumpkin Cake is your go-to. It’s a breeze to make and packs a tropical punch with every bite.

Ingredients

• For the cake:
  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (20 oz) crushed pineapple, undrained
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp ground cinnamon
• For the topping:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup melted butter

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, mix the cake mix, pumpkin puree, crushed pineapple, eggs, vegetable oil, and cinnamon until well combined. Tip: Don’t overmix to keep the cake tender.
3. Pour the batter into the prepared pan and smooth the top with a spatula.
4. In a small bowl, mix the brown sugar, pecans, and melted butter for the topping.
5. Sprinkle the topping evenly over the batter. Tip: For extra crunch, lightly toast the pecans before adding.
6. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. Let the cake cool in the pan for at least 10 minutes before serving.

Unbelievably moist and flavorful, this cake is a perfect blend of pumpkin spice and tropical sweetness. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Pineapple Coconut Cake

Pineapple coconut cake is the tropical escape you didn’t know you needed. Perfect for summer gatherings or when you’re craving something sweet and fruity.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup crushed pineapple, drained
  • 1/2 cup coconut milk
  • 2 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup coconut milk
  • 1/2 cup shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the crushed pineapple.
4. Mix in the flour, baking powder, and baking soda alternately with 1/2 cup coconut milk, starting and ending with the dry ingredients.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat 1/2 cup butter until creamy, then gradually add powdered sugar and 1/4 cup coconut milk until smooth.
8. Frost the cooled cake and sprinkle with shredded coconut.

Delightfully moist and bursting with tropical flavors, this cake pairs wonderfully with a cup of coffee or as a standout dessert at your next barbecue. Try serving it with a scoop of vanilla ice cream for an extra special treat.

Simple Pineapple Carrot Cake

Delightfully easy and packed with flavor, this Simple Pineapple Carrot Cake is your next go-to dessert. You’ll love how the sweetness of pineapple perfectly complements the earthy carrots, all wrapped up in a moist, spiced cake.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 1/4 cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
• For the frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In another bowl, beat the oil, granulated sugar, and brown sugar until well combined. Tip: Make sure the sugars are fully dissolved for a smoother batter.
4. Add the eggs one at a time to the sugar mixture, beating well after each addition. Stir in the vanilla extract.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to a dense cake.
6. Fold in the grated carrots and crushed pineapple until evenly distributed.
7. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to avoid overbaking.
8. Let the cake cool completely in the pan on a wire rack.
9. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
10. Spread the frosting over the cooled cake.

Combining the moist texture with the creamy frosting, this cake is a crowd-pleaser. Serve it chilled for a refreshing twist or at room temperature to enjoy the full spectrum of flavors.

Pineapple Banana Cake

Ever find yourself staring at a couple of overripe bananas and a can of pineapple, wondering what to do? You’re in luck because this Pineapple Banana Cake is about to become your new favorite way to use them up. It’s moist, flavorful, and just the right amount of sweet.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 ripe bananas, mashed
  • 1 can (8 oz) crushed pineapple, undrained
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp pineapple juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. In another bowl, mix the mashed bananas, crushed pineapple with its juice, vegetable oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients. Stir just until combined—don’t overmix.
5. Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake cools, make the frosting. Beat the butter until creamy. Gradually add powdered sugar, vanilla extract, and pineapple juice, beating until smooth.
7. Once the cake is completely cool, spread the frosting evenly over the top.

Great for any occasion, this cake is a delightful mix of tropical and comforting flavors. The pineapple keeps it incredibly moist, while the banana adds a subtle sweetness. Try serving it with a scoop of vanilla ice cream for an extra special treat.

Easy Pineapple Sponge Cake

Kick off your baking adventure with this Easy Pineapple Sponge Cake, a tropical twist on a classic that’s sure to brighten your day. You’ll love how the juicy pineapple bits add a sweet, tangy flavor to the soft, fluffy cake.

Ingredients

• For the cake:
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• For the pineapple topping:
• 1 cup crushed pineapple, drained
• 2 tbsp brown sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine the flour, baking powder, and salt; gradually add to the creamed mixture, alternating with milk.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. In a small bowl, mix the crushed pineapple and brown sugar; spread evenly over the cake batter.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Yield a slice of this cake, and you’ll be greeted with a moist, tender crumb and bursts of pineapple sweetness. Try serving it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Pineapple Chocolate Cake

This pineapple chocolate cake is a tropical twist on a classic dessert that’ll have you coming back for seconds. Trust me, the combination of sweet pineapple and rich chocolate is a match made in heaven.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup crushed pineapple, drained
  • 1/2 cup vegetable oil
  • 1 cup water
  • 2 tsp vanilla extract
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the crushed pineapple, vegetable oil, water, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cake tender.
4. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake cools, make the frosting. Beat the butter until creamy, then gradually add the powdered sugar and cocoa powder.
6. Add the milk and vanilla extract to the frosting, beating until smooth. Tip: If the frosting is too thick, add a little more milk.
7. Once the cake is completely cool, spread the frosting evenly over the top. Tip: For a decorative touch, use a piping bag to add swirls.

Rich in flavor with a moist texture, this cake is a delightful contrast of sweet and tangy. Serve it with a scoop of vanilla ice cream for an extra indulgent treat.

Quick Pineapple Coffee Cake

You’re going to love this Quick Pineapple Coffee Cake—it’s the perfect blend of sweet and tangy, with a moist crumb that’ll have you coming back for seconds. Plus, it’s a breeze to whip up, even on those busy mornings when you’re craving something homemade.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
• For the topping:
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Stir until just combined—don’t overmix!
4. Pour the batter into the prepared pan, spreading it evenly with a spatula.
5. In a small bowl, mix the crushed pineapple, brown sugar, and cinnamon. Sprinkle this topping evenly over the batter.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before slicing. This helps it set perfectly.

Fluffy, fruity, and just the right amount of sweet, this coffee cake is a dream with your morning brew. Try serving it warm with a dollop of whipped cream for an extra special treat.

Pineapple Angel Food Cake

Delightfully light and sweet, this Pineapple Angel Food Cake is your go-to summer dessert. You’ll love how the tropical pineapple pairs with the airy cake, making every bite a little piece of heaven.

Ingredients

• For the cake:
  • 1 cup cake flour
  • 1 1/2 cups granulated sugar
  • 12 large egg whites, at room temperature
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup crushed pineapple, drained

Instructions

1. Preheat your oven to 350°F. This ensures the cake bakes evenly.
2. Sift together the cake flour and 3/4 cup of the granulated sugar in a bowl. Sifting prevents lumps for a smoother batter.
3. In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Tip: Make sure your bowl and beaters are completely clean; any grease can prevent the whites from whipping properly.
4. Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form. This gives the cake its signature light texture.
5. Fold in the vanilla extract and crushed pineapple gently to keep the air in the batter.
6. Sprinkle the flour mixture over the egg white mixture in batches, folding gently after each addition until just combined.
7. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
8. Bake for 35-40 minutes, or until the top is golden and springs back when lightly touched. Tip: Avoid opening the oven door too early; the sudden temperature change can cause the cake to fall.
9. Invert the pan onto a cooling rack and let it cool completely, about 1 hour. This step helps the cake maintain its height.
10. Run a knife around the edges to loosen the cake, then remove it from the pan.

Moist and fluffy, this cake is a tropical twist on the classic angel food. Serve it with a dollop of whipped cream and fresh pineapple slices for an extra special touch.

Easy Pineapple Pound Cake

Let’s dive into making this Easy Pineapple Pound Cake that’s sure to brighten your day with its tropical vibes and buttery goodness. Perfect for any occasion, it’s a simple yet delightful treat that combines the sweetness of pineapple with the classic richness of pound cake.

Ingredients

• For the cake:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup crushed pineapple, drained
• For the glaze:
  • 1/2 cup powdered sugar
  • 2 tbsp pineapple juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the drained crushed pineapple until evenly distributed throughout the batter.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar and pineapple juice until smooth. Drizzle over the cooled cake.

Moist and tender with a hint of tropical sweetness, this pineapple pound cake is a crowd-pleaser. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Pineapple Zucchini Cake

Zesty and unexpectedly delightful, this Pineapple Zucchini Cake is the perfect way to sneak some veggies into your dessert. You’ll love how the pineapple adds a tropical twist to the classic zucchini bread vibe.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups grated zucchini
  • 1 cup crushed pineapple, drained
• For the cream cheese frosting:
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, beat together the oil, sugar, eggs, and vanilla extract until smooth.
4. Fold in the grated zucchini and crushed pineapple into the wet ingredients.
5. Gradually add the dry ingredients to the wet, mixing just until combined. Tip: Overmixing can make the cake tough.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, make the frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until fluffy. Tip: For a smoother frosting, sift the powdered sugar first.
8. Once the cake is completely cool, spread the frosting evenly over the top. Tip: Letting the cake cool prevents the frosting from melting.

Kind of magical how the zucchini keeps this cake moist while the pineapple adds a sweet, tangy punch. Serve it chilled for a refreshing summer treat or at room temperature to really savor the spices.

Simple Pineapple Vanilla Cake

Let’s dive into making a Simple Pineapple Vanilla Cake that’s as easy as it is delicious. Perfect for when you’re craving something sweet but don’t want to spend all day in the kitchen.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup pineapple juice
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
• For the topping:
  • 1 cup whipped cream
  • 1/2 cup crushed pineapple, drained

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Mix in the pineapple juice. The mixture may look curdled, but it’s okay.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can make the cake tough.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, spread whipped cream over the top and sprinkle with crushed pineapple.

Voilà! You’ve got a moist, fluffy cake with a tropical twist. Serve it chilled for a refreshing summer dessert, or enjoy it as is for a simple, sweet treat.

Conclusion

Absolutely delightful! This roundup of 12 easy pineapple cake recipes offers something sweet for every occasion, from cozy family gatherings to sunny summer picnics. Each recipe promises simplicity and flavor, ensuring your baking adventure is as enjoyable as the first bite. We’d love to hear which cake stole your heart—drop a comment below! Don’t forget to share your baking triumphs and this article on Pinterest. Happy baking!