Name: Southern Pineapple Cake
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 1
Ingredients: Cake:; 2 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; 2 large eggs; 1 teaspoon vanilla extract; 1 (20-ounce) can crushed pineapple (undrained); Topping:; 1/2 cup unsalted butter; 2/3 cup evaporated milk; 1/2 teaspoon vanilla extract; 1 cup granulated sugar; 1 cup chopped pecans or walnuts; 1 cup sweetened shredded coconut

Southern Pineapple Cake

Sweet, moist, and bursting with pineapple flavor, this Southern-style cake is a delightful treat for any occasion. This recipe is simple to follow and delivers a classic dessert enjoyed throughout the South for generations.

Calling for pantry staples like flour, sugar, and canned pineapple, this cake comes together quickly. The buttery, pecan-infused topping adds a touch of decadence, making it perfect for everything from potlucks to backyard barbecues.

Want to add a depth of flavor? Substitute brown sugar for half of the granulated sugar in the cake batter. Craving a touch of spice? Include ½ teaspoon of ground cinnamon for a warm kick.

This recipe is adaptable! For a more decorative presentation, consider using a Bundt pan. Just remember to adjust the baking time accordingly.

With its simple ingredients and irresistible flavor, this Southern pineapple cake is sure to become a new favorite. So preheat your oven, gather your ingredients, and get ready to enjoy a taste of the South!

Questions I often get asked about this recipe:

Can I use fresh pineapple instead of canned?
Fresh pineapple can be used, but it contains enzymes that can affect the cake’s texture. For best results, stick with canned crushed pineapple (undrained).

Do I have to use nuts in the topping?
No, you can omit the nuts entirely or substitute with another chopped nut like almonds. You can also skip the nuts and just use the shredded coconut.

My cake isn’t browning on top. What can I do?
If your cake isn’t browning after the recommended baking time, tent a piece of aluminum foil loosely over the top of the cake for the last few minutes of baking.

The cake seems too wet in the center. How can I fix it?
Make sure you’re not overmixing the batter. Overmixing can lead to a denser cake. Additionally, double-check your oven temperature to ensure it’s accurate.

How long will this cake stay fresh?
The cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days, covered.

Can I freeze this cake?
Yes, the cake freezes well. Wrap the cooled cake tightly in plastic wrap and then in foil. It will keep for up to 3 months frozen.

What you need to make Southern Pineapple Cake:

Cake:

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

2 large eggs

1 teaspoon vanilla extract

1 (20-ounce) can crushed pineapple (undrained)

Topping:

1/2 cup unsalted butter

2/3 cup evaporated milk

1/2 teaspoon vanilla extract

1 cup granulated sugar

1 cup chopped pecans or walnuts

1 cup sweetened shredded coconut

How to make it:

Preheat your oven to 350°F (175°C). Grease and flour a 13×9 inch baking dish.

In a large bowl, whisk together the flour, sugar, and baking soda.

In a separate bowl, beat the eggs with the vanilla extract until light and fluffy.

Add the wet ingredients to the dry ingredients, along with the crushed pineapple and its juice. Mix until just combined. Be careful not to overmix.

Pour the batter into the prepared baking dish.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the topping. In a medium saucepan, melt the butter over medium heat. Add the evaporated milk, vanilla extract, and sugar. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.

Remove the saucepan from the heat and stir in the chopped pecans or walnuts and the shredded coconut.

Once the cake is baked, remove it from the oven and let it cool slightly on a wire rack.

Pour the warm topping over the cake, allowing it to seep into the warm cake.

Let the cake cool completely before serving. Enjoy!

Tips:

For a richer flavor, substitute brown sugar for half of the granulated sugar in the cake.

To add a touch of spice, add 1/2 teaspoon of ground cinnamon to the cake batter.

If you don’t have evaporated milk, you can substitute it with whole milk mixed with 1/4 teaspoon of melted butter.

You can also use a Bundt pan for this recipe. Just be sure to grease and flour the pan well and adjust the baking time accordingly (check for doneness around 50-60 minutes).

Latest Reviews:

This recipe is a winner! – My family devoured it in seconds. The cake was so moist and flavorful, and the topping added the perfect touch of sweetness and crunch. Definitely making this again! Terri H.

Always looking for easy desserts – Southern pineapple cake fit the bill perfectly. Used brown sugar for some extra depth, and it was delicious! Everyone loved the nuts and coconut in the topping. Thanks! Kelly J.

Skeptical about a cake with crushed pineapple, but so glad I gave it a try! – The cake was incredibly moist and the topping was addictive. Perfect for a potluck – took barely any time to prep and everyone raved about it! Latonda F.

Printable Recipe:

Yield: 1 x 9x13" cake