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It’s this simple pineapple cake recipe is a must-make item for all your spring and summer gatherings. He so moist, so sweet, and packed with all the goodness and brightness of pineapple!
Published June 2025/updated May 2026
As the summer months approach, I’m back to share that cake recipe flavorful And at all delicious. It makes the most of it seasonalfresh pineappleBut works well with canned pineapple as well.
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It’s the perfect summer cake—simple and bursting with pineapple flavor in every bite. This is great for meetingsBBQ, and picnic. I’ve baked it three times in a row, and we also enjoyed it at breakfast. We just love it.
This is a pineapple cake recipe that uses simple ingredients: granulated sugar, eggs, vegetable oil, classic dry ingredients, and of course pineapple. This time I tested the recipe using sour cream instead of yogurt. I wanted a really tender, dense crumb, and I LOVED the results. But yogurt can also be a great substitute.
Once the mixture is mixed, add the diced and sliced pineapple, then grill. The sweet taste of juicy, fresh and beautiful pineapple makes this cake special.
And if you have extra pineapple, make sure to do so try my refreshment 3 ingredient pineapple sorbet, pineapple banana smoothie, or this is very soft pineapple ice cream.
Now, let’s create it pineapple cake recipe to celebrate next summer, which is just around the corner!
List of ingredients
- Pineapple
- egg
- Sugar
- Vegetable oil
- Sour cream or yogurt
- All-purpose flour
- Vanilla extract
- Lime or lemon
- Baking powder + salt
pineapple cake recipe description
(Note: this is a brief explanation; the full recipe is at the bottom of the page.)
- The recipe uses half a pineapple. Peel, core, and cut in half.
- Dice into one half (for cake dough) and cut the other half (for the topping).
- Next, beat the eggs and sugar in a bowl until pale and smooth.
- Add vegetable oil, sour cream and vanilla extract and stir again.
- Add the dry ingredients until evenly mixed. AVOID OVER MIXING, as this can result in a chewy texture and large holes in the cake.
- Pour half of the cake batter into the prepared pan.
- Sprinkle the diced pineapple evenly. Don’t worry, The pineapple doesn’t sink to the bottom because the mixture is quite thick.
- Using a spatula, scrape and smooth out the remaining dough.
- Arrange the pineapple slices neatly on top. Now you will have it pineapple bites everywhere and evenly!
- Bake for 40-45 minutesand no need to flip the cake down! : )
- Serve, sprinkled with powdered sugar or spread with apricot jam as I do here Apple Yogurt Cake. Simple and delicious as is. Enjoy!
Recipe notes
Pineapple cake ingredients
Pineapple: For the best As a result, I recommend using half a fresh pineapple (approx 400-450 grams, weighed afterwards peeling). You can also use canned pineapple in juice instead of thick syrup. Use a 432 gram can in England, or a 20 ounce can pineapple slices in the US You may end up with more pineapple slices than you need. Eat the leftovers! : )
sour cream: It provides incredible moisture, tender crumb, and tangy flavor. You can use Greek yogurt or regular full fat yogurt if you don’t have sour cream. The fat percentage is lower, resulting in a lighter and less dense texture. The recipe suits low fat yogurt, too, but the taste and texture are not exactly the same. I have never tested this pineapple cake with buttermilk.
Sugar + egg: You can use caster or powdered sugar, but regular sugar or light brown sugar will also work.
Vegetable oil: It’s easy to use and great for keeping crumbs moist—any oil with a neutral taste, such as canola oil or vegetable oil, will work. I don’t recommend using butter in this case.
Flour + baking powder: The combination of all-purpose flour and baking powder gives extraordinary results, resulting in a thick dough that can accommodate the pineapple pieces. Cake flour works too.
Extract: Vanilla extract is a must in my cake recipes; it adds flavor.
Lime: It brings a tropical taste to every bite, but you can also use lemon juice and zest, or 2-3 tablespoons of pineapple juice (if using canned pineapple).
Grilling tips
- Measure the ingredients correctly! A kitchen scale is the best. If you’re using a cup, use a spoon to transfer the flour into the measuring cup, then use the back of a knife to level the top. But don’t take the flour from the bag with your cup; You’ll get too much.
- Use the ingredients in room temperature.
- Don’t over-mix the dough, as this can be created the texture is chewy and hollow.
- Preheat the oven first, and don’t open the oven door for the first 25 minutes.
- Test for doneness a few minutes before the time is over
- Don’t overcook it; a few extra minutes in the oven will dry out your cookies.
Storage tips
This pineapple cake stay moist and fresh until 4 days at room temperature when stored in an airtight container, or can also be frozen up to 1 month. To serve, thaw in the refrigerator overnight and let it come to room temperature.
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Pineapple Cake Recipe
It’s this simple pineapple cake is truly a must-do for all your spring and summer gatherings. He so moist, so sweet, and packed with all the goodness and brightness of pineapple!
Portion: 10
Calories: 325kcal
- 15 oz (425 grams) fresh pineapple, peel and seed (this is half a pineapple, or add 20 ounces canned pineapple in juice).
- 2 big egg, at room temperature
- 1 ¼ cups (125 grams) sugar
- ½ cup (120ml) vegetable oil
- 1 cup (240 grams) sour cream (or Greek yogurt), at room temperature
- 1 teaspoon vanilla extract
- 1 lime, juice and zest (or lemon)
- 2 ¼ cups (260 grams) all-purpose flour
- 2 teaspoon baking powder
- ⅛ teaspoon fine salt
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Prepare pineapple: Core and peel half the pineapple, then cut it in half again. Cut one half and cut the other half. Alternatively, drain a 20-ounce can of pineapple into the juice (keep in mind you may have leftover pineapple if you use a 20-ounce can). Set aside.
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Preheat your oven to 355°F/180°C and place the shelf in the middle position. Next, line the bottom of a springform cake tin (23 cm/9 inch diameter) with baking paper. You can also grease the sides and bottom of the pan with butter and flour, shaking off any excess flour. Set aside.
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Making dough: Using a stand mixer or electric beater, beat the eggs and sugar for 3-4 minutes until pale and fluffy. Reduce the speed, then gradually add the vegetable oil, ricotta, vanilla extract, and lime juice and zest (if using lemon, use only 2 tablespoons of the juice). The dough should be smooth. Next add the flour, baking powder, salt, use a spatula to scrape the flour from the edge of the bowl. Mix into combinebut don’t mixed together.
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Transfer half the dough to the prepared cake pan, Smooth the surface with a spatula or the back of a spoon, and sprinkle with diced pineapple. Next, add and spread out the remaining mixture, then neatly arrange the pineapple slices with gentle pressure.
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Bake for 40 minutes, then check the doneness by inserting a toothpick or cake tester into the mixture in the middle of the cake. If it is clean, the cake is ready. If not, continue baking for 5 minutes and check again. It took 45 minutes in my oven, but every oven is different.
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When the cake is ready, immediately transfer it to a cooling rack and let it cool 10 minutes. Next, gently remove from the pan, transfer to a serving plate. Sprinkle with powdered sugar or brush with warm honey or apricot jam for a nice, shiny finish. Enjoy!
Nutrition facts: The nutritional value is for one serving. They are based on online nutrition calculators. These are estimates only and should not be considered a substitute for professional nutritionist advice. Please see mine disclosure policy.
Calories: 325kcal | Carbohydrate: 40G | Proteins: 5G | Fat: 17G | Saturated fat: 4G | Polyunsaturated fats: 7G | Monounsaturated fats: 4G | Trans Fat: 0.1G | Cholesterol: 47mg | Sodium: 135mg | Potassium: 124mg | Fiber: 1G | Sugar: 18G | vitamin A: 225IU | Vitamin C: 22mg | Calcium: 88mg | Iron: 2mg
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