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Easy Moist Pineapple Cake Recipe with Warm Butter Glaze

Easy Moist Pineapple Cake Recipe

A classic one-bowl pineapple sheet cake made with undrained crushed pineapple and finished with a warm butter, evaporated-milk, and sugar glaze. The cake is tender, fragrant, and easy enough for a beginner baker.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pineapple Cake
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 2 teaspoons Baking soda
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 20-ounce can Crushed pineapple, undrained
  • 1 cup, optional Chopped pecans or walnuts
Warm Glaze
  • 1/2 cup Unsalted butter
  • 1/2 cup Evaporated milk
  • 1 cup Granulated sugar
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the warm glaze over the hot cake. Let the cake cool before slicing and serving.

Notes

Do not drain the pineapple because its juice supplies much of the cake's moisture. Avoid overmixing after adding the flour. A metal 9 x 13-inch pan promotes even baking; begin checking at the 30-minute mark. Store covered, and refrigerate if keeping the cake for several days.