Easy & Delicious Pineapple Cake Recipe

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This super simple pineapple cake recipe is great for dessert, breakfast, or a sweet treat when the cravings strike. Make an extra pan to share! This pineapple cake bakes in a loaf pan and comes out perfectly golden brown, everyone will love it!

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Pin showing the finished pineapple cake recipe top and bottom with title across the middle.

This is a recipe for pineapple cake that you are never going to get tired of…it’s easy, indulgent, but also light and fruity. It’s got a nice little crunch on top and it’s disguised as a bread recipe so you can totally eat it for breakfast, I won’t tell a soul!

I love no bake recipes but when the weather cools off I like to stray away from the ice box cakes and chocolate lasagna desserts and move into something a little more hearty and warm.

A top down view of the finished cake ready to serve.

When I’m not in the mood for cookies or cinnamon rolls I make this fruity and delicious pineapple cake recipe.

Here is what you’ll need to make a pineapple cake at home:

This is a really easy recipe. It’s a cake that is made from scratch but don’t let that stop you. It’s not complicated at all and it comes out perfectly moist and delicious every time.

A close up view of a slice of the pineapple cake recipe ready to eat.

The great thing is that you don’t have to put any frosting on this cake! No icing necessary because the crunchy and perfectly toasted coconut on top will serve as a nice addition without normal icing!

In addition to the shredded coconut we’ll be using butter, sugar, eggs, all purpose flour, baking soda, salt, cream, and chopped pineapple. I’ve made this with pineapple puree before it worked as well!

If you need to make this recipe gluten free use a gluten free baking blend. Substituting all almond flour or something similar will result in a runny mess that does not bake properly!

How to make this easy pineapple cake recipe:

Preheat the oven to 325F.

Grease and line a loaf pan. Set aside.

Spread the shredded coconut on a baking sheet and bake for 5-10 minutes, stirring every two minutes, until golden.

Allow the coconut to cool as you prepare the rest of the recipe.

Using an electric mixer, beat the butter and white sugar for 2 minutes, until light and fluffy.

Here we see the full pan of cake ready to be sliced and served.

Add the eggs, one at a time.

In a separate bowl, whisk together the flour, baking soda and salt.

Add half of the dry mixture to the butter mixture, combine fully, then add the sour cream, combine fully, then blend in the remainder of the dry ingredients.

Add the chopped pineapple and 1 cup of the toasted coconut and stir until just combined.

Fold the batter into the prepared loaf pan and top with remaining toasted coconut.

A close up view of the finished pineapple cake with a slice off the end ready to eat.

Bake for 1 hour, or until an inserted toothpick comes out clean.

Can I use other fruit flavors with this same cake mix?

I would think you could use any fruit in this cake. It comes out somewhere between a cake and a pound cake and any fruit would make this a really flavorful and fun recipe.

I would think adding some cherries to this pineapple cake would also be delicious! Feel free to go a little crazy and make your own blend!

Yield: 8 Servings

Pineapple Cake Recipe

Featured image showing the finished pineapple cake recipe ready to eat.

This super simple pineapple cake recipe is great for dessert, breakfast, or a sweet treat when the cravings strike. Make an extra pan to share! This pineapple cake bakes in a loaf pan and comes out perfectly golden brown, everyone will love it!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 1/2 cups Shredded Coconut
  • 1/2 cup Butter
  • 1 cup White Sugar
  • 3 Eggs
  • 1 1/2 cup All-purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup sour cream
  • 20 oz can Chopped Pineapple

Instructions

  1. Preheat the oven to 325F.
  2. Grease and line a loaf pan. Set aside.
  3. Spread the shredded coconut on a baking sheet and bake for 5-10 minutes, stirring every two minutes, until golden.
  4. Allow the coconut to cool as you prepare the rest of the recipe.
  5. Using an electric mixer, beat the butter and white sugar for 2 minutes, until light and fluffy.
  6. Add the eggs, one at a time.
  7. In a separate bowl, whisk together the flour, baking soda and salt.
  8. Add half of the dry mixture to the butter mixture, combine fully, then add the sour cream, combine fully, then blend in the remainder of the dry ingredients.
  9. Add the chopped pineapple and 1 cup of the toasted coconut and stir until just combined.
  10. Fold the batter into the prepared loaf pan and top with remaining toasted coconut.
  11. Bake for 1 hour, or until an inserted toothpick comes out clean.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 738Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 117mgSodium: 390mgCarbohydrates: 131gFiber: 11gSugar: 91gProtein: 9g

I am not a medical expert. These calculations are provided as a courtesy.

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