I used to think pineapple cake was that dry, weird thing that showed up at potlucks. You know the one. But then I figured out the secret.
This isn’t that cake. This is a super moist, ridiculously juicy pineapple cake that will make you look like a baking genius. I’m going to show you exactly how to make it, step-by-step, so you literally can’t mess it up.
It’s the kind of cake people talk about for weeks.
What You’ll Need
Let’s get our ingredients lined up first. Having everything ready to go is half the battle, trust me. I’ve broken it down into three parts: the cake itself, that amazing pineapple topping, and the simple cream cheese frosting that just ties it all together.
For the Juicy Pineapple Topping
This part goes in the pan first, which feels backwards but it’s the right way. It creates a gooey, caramelized layer on top when you flip the cake out.
| Ingredient | Amount |
|---|---|
| Unsalted Butter | ½ cup (1 stick) |
| Light Brown Sugar | 1 cup, packed |
| Crushed Pineapple | One 20 oz can |
| Maraschino Cherries | about ½ cup |
A quick note on the pineapple: get the kind that’s packed in 100% juice, not heavy syrup. The syrup kind can make the cake a little too sweet. Drain it, but don’t press all the juice out. We want some of that moisture.
For the Cake Batter
Room temperature ingredients are your best friend here. If your eggs and butter are cold, they won’t mix together as well, and you can get a lumpy batter. Just leave them on the counter for about 30 minutes before you start.
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 2 cups |
| Baking Powder | 2 tsp |
| Baking Soda | ½ tsp |
| Salt | ½ tsp |
| Unsalted Butter | ½ cup (1 stick), softened |
| Granulated Sugar | 1 cup |
| Large Eggs | 2 |
| Vanilla Extract | 1 tsp |
| Buttermilk | 1 cup |
If you don’t have buttermilk, don’t run to the store. Just pour 1 tablespoon of lemon juice or white vinegar into a measuring cup and add enough regular milk to make 1 cup. Let it sit for 5 minutes. Boom, instant buttermilk.
For the Cream Cheese Frosting
This frosting is optional, but is it really? It’s so good. It cuts through the sweetness of the pineapple perfectly.
| Ingredient | Amount |
|---|---|
| Cream Cheese | 8 oz block, softened |
| Unsalted Butter | ¼ cup, softened |
| Powdered Sugar | 2 cups |
| Vanilla Extract | 1 tsp |
| Milk or Cream | 1-2 tbsp |
The Tools for the Job
You don’t need anything super fancy for this cake, which is why I love it. Just some basic kitchen stuff will do the trick.
- 9×13 inch baking pan (glass or metal works)
- A couple of medium mixing bowls
- An electric mixer (handheld or stand mixer)
- A rubber spatula
- Measuring cups and spoons
- A wire cooling rack
Let’s Bake This Cake, Step-by-Step
Alright, this is where the fun starts. Follow these steps and you’ll be golden.
Step 1: Get your oven ready. Move a rack to the middle of the oven and preheat it to 350°F (175°C).
Step 2: Make the topping. Melt your ½ cup of butter and pour it into the bottom of your 9×13 inch pan. Tilt the pan around to make sure the whole bottom is covered. Sprinkle the 1 cup of brown sugar evenly over the melted butter.
Step 3: Add the pineapple. Spoon the drained crushed pineapple over the brown sugar layer. Try to spread it out as evenly as you can. Dot the maraschino cherries on top of the pineapple. Set the pan aside for a minute.
Step 4: Mix the dry stuff. In a medium bowl, whisk together the 2 cups of flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This just makes sure you don’t get a clump of salt in one bite.
Step 5: Mix the wet stuff. In a larger bowl, use your electric mixer to beat the ½ cup of softened butter and 1 cup of granulated sugar together until it looks light and fluffy. This usually takes about 2-3 minutes.
Step 6: Add the eggs and vanilla. Add the 2 eggs, one at a time, mixing well after each one. Then, mix in the 1 teaspoon of vanilla extract.
Step 7: Combine it all. Now, you’re going to add the flour mixture and the buttermilk to the butter mixture. Do it in a few parts, alternating between the two. Start with about a third of the flour mix, then half of the buttermilk, then another third of flour, the rest of the buttermilk, and finally the rest of the flour. (This sounds complicated, but it just keeps the batter smooth).
Step 8: Don’t overmix! This is a big one. Mix just until you don’t see any more streaks of flour. If you mix it too much, your cake can get tough. A few little lumps are totally fine.
Step 9: Pour and bake. Carefully pour the batter over the pineapple layer in your pan. Use your spatula to gently spread it to the corners. Bake for 40-45 minutes.
Step 10: Check for doneness. Around 40 minutes, stick a toothpick into the center of the cake. If it comes out clean with just a few moist crumbs attached, it’s done. If it has wet batter on it, give it another 5 minutes.
Step 11: The flip. This part feels scary but you can do it. Let the cake cool in the pan on a wire rack for ONLY 10 minutes. Any longer and the brown sugar will harden and stick. Run a knife around the edges of the cake, place your serving platter on top of the pan, and then, in one quick motion, flip it over. Lift the pan off carefully.
Pro Tips from My Kitchen
I’ve made this cake more times than I can count. Here are a few things I’ve learned that make a real difference.
- The 10-Minute Flip Rule is Serious. I wasn’t kidding about this. I once waited 20 minutes because I got a phone call, and half the delicious topping stuck to the bottom of the pan. Set a timer. It’s the most important 10 minutes of this whole process.
- Room Temperature is Everything. I mentioned this before, but it’s worth saying again. When your butter, eggs, and buttermilk are all the same mild temperature, they combine into a smooth, uniform batter. This creates a more tender cake with a finer crumb. Cold ingredients can make the batter curdle and the texture will be off.
- Don’t Squeeze the Pineapple Dry. When you drain the can of crushed pineapple, just let the juice fall out. Don’t press down on the pineapple with a spoon to squeeze every last drop out. That little bit of extra juice left in the fruit is a secret source of moisture that steams into the cake as it bakes.
Substitutions and Fun Variations
Once you get the basic recipe down, you can start playing with it.
- Add Coconut: Sprinkle ½ cup of sweetened shredded coconut over the brown sugar before you add the pineapple for a piña colada vibe.
- Throw in Some Nuts: Chopped pecans or walnuts are amazing here. Sprinkle about ½ cup over the brown sugar layer.
- Use Pineapple Rings: Instead of crushed pineapple, you can use pineapple rings for a more classic pineapple upside-down cake look. Just place a cherry in the center of each ring.
- Spice it Up: Add ¼ teaspoon of cinnamon or nutmeg to your dry ingredients for a little bit of warmth.
Leftovers and Storage
This cake is so moist it stays good for a while.
Cover it tightly with plastic wrap or put it in an airtight container. It will keep on the counter for about 2 days, but I like it best stored in the refrigerator. It will last in the fridge for up to 5 days. You can eat it cold right out of the fridge (my favorite) or let it sit on the counter for a bit to come to room temperature.
Frequently Asked Questions
Q1. Can I use fresh pineapple instead of canned?
Ans: Yes, you can! Just make sure you chop it finely. You’ll need about 2 ½ cups of finely diced fresh pineapple.
Q2. Why did my cake turn out dry?
Ans: This usually happens for two reasons: you overmixed the batter, or you overbaked the cake. Mix just until the flour is combined, and start checking the cake with a toothpick at the 40-minute mark.
Q3. Can I make this in a different size pan?
Ans: You could try a 10-inch round cake pan, but you’ll need to watch the baking time carefully as it might cook faster. I really think a 9×13 pan works best for this recipe.
Q4. Can I make this into cupcakes?
Ans: It’s a little tricky because of the topping, but you can. Put a little of the brown sugar/butter mixture and pineapple in the bottom of each cupcake liner, then top with batter. Reduce the baking time to about 18-22 minutes.
Wrapping Up
So there you have it. This juicy pineapple cake is honestly one of my go-to recipes when I need something that I know everyone will love. It looks impressive, but as you can see, it’s actually pretty simple to pull off.
The best part is that first bite, when you get the warm, soft cake with that sweet, gooey pineapple topping. It’s just so good.
Now it’s your turn. Go make this cake! And when you do, please come back and leave a comment below. I’d love to hear how it turned out for you or if you tried any fun variations.
