This easy moist pineapple cake recipe makes a tender 9 x 13-inch sheet cake in about 45 to 55 minutes. Stir together flour, sugar, baking soda, eggs, vanilla, and one full 20-ounce can of undrained crushed pineapple, bake at 350°F, then pour a warm butter and evaporated-milk glaze over the hot cake.
The result is a soft, juicy pineapple dessert with a lightly caramelized, buttery topping and plenty of tropical flavor in every bite. It makes 12 to 16 servings, so it is an excellent choice for potlucks, family dinners, holidays, and relaxed weekend baking.
Jump to RecipeWhy You’ll Love This Recipe
This pineapple cake is the kind of dessert that looks and tastes special without requiring complicated techniques. Everything begins in one bowl, and the batter comes together with a whisk and a spoon in just 10 to 15 minutes.
The undrained pineapple is the secret to the cake’s wonderfully moist crumb. Its juice blends with the flour and eggs as the cake bakes, while the fruit adds little pockets of bright, sweet-tart flavor throughout.
A warm butter glaze takes the cake from good to irresistible. It seeps into the surface of the hot cake, creating a rich finish that is sweet, creamy, and slightly glossy without needing a separate frosting session.
If you are planning a pineapple-themed meal, pair dessert with our ham and pineapple salad for a fresh sweet-and-savory menu.
Ingredients You’ll Need
The ingredient list is short, familiar, and easy to shop for. Measure the flour carefully, and have the pineapple can ready to add with every drop of juice.
- All-purpose flour: Two cups provide the structure for the tender sheet cake.
- Granulated sugar: Two cups sweeten both the cake and the warm glaze.
- Baking soda: Two teaspoons help the batter rise and keep the crumb light.
- Eggs and vanilla: Two large eggs bind the ingredients, while vanilla rounds out the fruit flavor.
- Crushed pineapple: Use one 20-ounce can and do not drain it.
- Nuts: Up to one cup of chopped pecans or walnuts is optional, but both are traditional choices.
- Glaze ingredients: Unsalted butter, evaporated milk, sugar, and vanilla create the warm topping.
For a little extra texture and tropical flavor, add 1/2 to 1 cup of sweetened shredded coconut to the batter. If you prefer a smooth cake, simply leave out the nuts and coconut.
This dessert has a different personality from a layered celebration cake. For another pineapple-forward bake with a creamy center, you can also browse our pineapple upside-down cheesecake cake.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan thoroughly, paying special attention to the corners so the slices release easily after cooling.
Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, and baking soda. Breaking up any flour or sugar lumps now makes it easier to combine the wet ingredients without excessive stirring later.
Step 3: Add the two eggs, vanilla extract, and the entire can of crushed pineapple, including its juice. Stir with a sturdy spoon just until the batter looks evenly mixed; it will be fairly thick and full of pineapple.
Step 4: Fold in the chopped pecans or walnuts if you are using them. Use a few gentle turns rather than beating the batter, since overmixing after the flour is added can make the finished cake dense.
Step 5: Pour the batter into the greased pan and smooth the surface. Bake for about 30 to 40 minutes, beginning to check at 30 minutes, until the center is set and a toothpick comes out with only a few moist crumbs.
Step 6: While the cake is in the oven, prepare the glaze. Place the butter, evaporated milk, and sugar in a saucepan, bring the mixture to a gentle boil, and cook for about 3 to 5 minutes while stirring frequently.
Step 7: Remove the saucepan from the heat and stir in the vanilla. The glaze will be hot and fluid, so carefully pour it over the hot cake while spreading it as evenly as possible across the surface.
Step 8: Allow the cake to cool before slicing. Cooling gives the glaze time to settle into the crumb and helps each piece hold its shape when transferred to a serving plate.
Pro Tips for a Moist Cake
The most important rule is simple: do not drain the pineapple. The juice is not excess liquid; it is a major part of what makes this cake soft, moist, and flavorful.
Mix only until the ingredients are combined. A few small lumps are acceptable, but vigorous stirring can develop the flour and leave you with a heavier texture.
A metal 9 x 13-inch pan is the best choice for even baking. Glass and ceramic pans can bake differently, so watch the center carefully and rely on the set center and moist-crumb toothpick test rather than the clock alone.
Pour the glaze over the cake while both are warm. If the cake cools completely first, the topping will not soak in quite as readily, and the surface may become less glossy.
For a nut-free version, omit the pecans or walnuts without replacing them. The cake remains flavorful because the crushed pineapple is distributed through every portion.
If you are serving several casual appetizers before dessert, our easy cheeseburger dip makes a hearty option that contrasts nicely with this fruity cake.
Variations and Serving Ideas
Sweetened shredded coconut is the easiest variation. Stir 1/2 to 1 cup into the batter for a chewy texture and an extra tropical note.
Pecans provide a rich, buttery crunch, while walnuts bring a slightly more pronounced nutty flavor. You can use either one cup of chopped nuts, or make the cake without nuts for a softer bite.
For a different finish, replace the warm glaze with a cream-cheese frosting made from cream cheese, butter, powdered sugar, and vanilla. Spread the frosting over the completely cooled cake so it stays thick and creamy.
Serve each square on its own, or add a spoonful of softly whipped cream. The cake is also delicious with coffee at brunch, chilled for a firmer texture, or served slightly cool after a family dinner.
When you want an even simpler fruit dessert for another occasion, our easy pineapple dump cake is a useful recipe to keep nearby.
Storage and Make-Ahead Advice
Let the cake cool fully before covering it. Keep it in the baking pan or transfer individual pieces to an airtight container so the moist crumb does not dry out.
Because the topping contains butter and evaporated milk, refrigerate the cake if you plan to keep it for several days. Allow chilled slices to sit briefly at room temperature before serving, or enjoy them cold for a denser, fudgier texture.
You can make the cake a little ahead of serving time, which gives the glaze more opportunity to settle into the crumb. Slice only after cooling so the pieces look neat and the warm topping stays where it belongs.
For another comforting bake with a tender texture, try our super moist banana bread when you have ripe bananas waiting on the counter.
Easy Moist Pineapple Cake Recipe
Ingredients
Method
- Heat the oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
- Whisk the flour, sugar, and baking soda together in a large bowl. Add the eggs, vanilla, and the entire can of crushed pineapple with its juice, then stir just until evenly combined.
- Fold in the optional chopped pecans or walnuts. Spread the batter in the prepared pan and bake for 30 to 40 minutes, checking around 30 minutes, until the center is set and a toothpick has only a few moist crumbs.
- While the cake bakes, combine the butter, evaporated milk, and sugar in a saucepan. Bring the mixture to a gentle boil and cook for 3 to 5 minutes, stirring frequently, then remove it from the heat and stir in the vanilla.
- Pour the warm glaze over the hot cake. Let the cake cool before slicing and serving.
Notes
Final Thoughts
This easy moist pineapple cake is a reliable homemade dessert with a generous yield, straightforward preparation, and a texture that stays wonderfully tender. The combination of undrained crushed pineapple and the warm butter glaze gives every square a bright fruit flavor, rich sweetness, and soft crumb.
Remember the three details that matter most: keep the pineapple juice, avoid overmixing, and pour the glaze over the hot cake. Once it cools, cut it into 12 to 16 squares and serve it for a dessert that tastes comforting, festive, and completely from scratch.
Whether you add nuts, coconut, or a cream-cheese frosting, this pineapple cake is flexible enough for celebrations and easy enough for a weeknight treat. Bake a pan when you want a crowd-pleasing dessert that fills the kitchen with a warm, buttery aroma.
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