Super Easy Pineapple Cake . . . this moist and delicious cake can be served warm, so it is perfect when you need a last minute dessert. The boiled coconut icing is heavenly.
Layer cakes are beautiful, but most times I just want a simple cake made and frosted all in one pan. Peanut Butter Sheet Cake and Easy Coconut Cake are two more of my favorites!
If you are looking for a quick and simple cake recipe, you are in the right place. This pineapple cake is so simple, it’s about as easy as making a cake from a box. But of course it tastes much better because it’s homemade!
Find out at the last minute that you have guests coming over? Signed up to bring a dessert to a potluck, but forgot about it? No worries. You can whip this cake up in minutes, and it’s ready to serve in about an hour.
Everyone loves it! How can you resist a cake with that lucious coconut pecan icing dripping down the sides?
(To skip my tips and tricks and just see the printable recipe card, scroll to the bottom of the post.)
How to Make Pineapple Cake
Ingredients:
- sugar (regular granulated sugar)
- all purpose flour (I prefer unbleached flour for all my baking.)
- eggs
- vanilla extract
- baking soda
- salt
- crushed pineapple (You will also need the juice, so don’t drain the can of pineapple.)
Making this cake is actually so ridiculously easy, that it is often referred to as “do nothing cake”.
You don’t even need to pull out the hand mixer, you just use a bowl and a whisk. Stir all the ingredients together and pour the batter into your prepared 9×13″ pan. Told you it was easy!
There is no added fat in the cake, but trust me, it is still moist and delicious. This is partly due to the pineapple, but also because you poke holes in the top letting all that yummy syrup from the frosting sink into the cake. Oh so good!
I love the boiled coconut icing. It reminds me a little of german chocolate frosting, which I am a huge fan of! Pairing the pineapple cake with the coconut frosting makes this a delicious tropical treat.
How to Make Broiled Coconut Frosting
Ingredients:
- butter (I use salted butter in all of my baking.)
- sugar (regular granulated sugar, not powdered sugar)
- evaporated milk
- vanilla extract
- salt
- pecans (If you prefer, you can use walnuts or even almonds.)
- sweetened flaked coconut
Cook and stir butter, sugar, and evaporated milk in a saucepan till till thickened, about 5-7 minutes. Remove from heat and stir in vanilla, salt, pecans, and coconut.
How to store pineapple cake?
If stored in a covered container, this cake will last at room temperature for 3-4 days. If you keep it in the refrigerator, it will last a couple more days.
I think it’s best served warm or at room temperature, so I like to heat individual slices in the microwave for 10-20 seconds.
If you love pineapple and coconut, you should give this cake a try! For an extra special treat, top it with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Yum.
More mouthwatering cake recipes:
Lemon Cake with Lemon Cream Cheese Frosting
Cream of Coconut Bundt Cake
Oatmeal Cake with Broiled Icing
Pumpkin Cake with Cinnamon Cream Cheese Frosting
Pineapple Cake with Broiled Icing
Super Easy Pineapple Cake
Ridiculously easy pineapple cake with boiled coconut icing.
Ingredients
Cake
- 2 cups sugar
- 2 cups flour
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1/8 tsp salt
- 1 20 oz can of crushed pineapple with juice
Frosting
- 1/2 cup butter
- 1 cup sugar
- 2/3 cup evaporated milk
- 1 tsp vanilla
- dash of salt
- 1 cup chopped pecans
- 1 cup shredded coconut (I used sweetened)
Instructions
- For cake: Combine all ingredients in a large mixing bowl; whisk till well combined.
- Pour batter into a greased 9x13" pan and bake in an oven preheated to 350° for about 35 minutes or till a toothpick inserted in the middle comes out clean.
- While cake is baking, prepare frosting: Combine butter, sugar, and evaporated milk in a saucepan. Bring to a boil; cook and stir over medium heat until thickened, about 5 minutes. Remove from heat and stir in vanilla, salt, pecans, and coconut.
- Poke holes in the hot cake with the top of a wooden spoon. Spread the frosting evenly over the hot cake.
- Let cake cool for a few minutes before serving. Can be served warm or at room temperature.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 296Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 150mgCarbohydrates: 48gNet Carbohydrates: 0gFiber: 2gSugar: 37gSugar Alcohols: 0gProtein: 3g
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Oh my goodness. This is absolutely delicious. So easy. I felt alittle intimated by the topping but it was a breeze.
Thank you so much for sharing. This is already a favorite here.
So glad you enjoyed it! And yes, the topping really is quite simple. š
Pineapple cake recipe was so good. Everyone enjoyed it on Thanksgiving. Thanks for sharing your recipe!
You are so welcome! Happy that my recipe made it onto your Thanksgiving table! š
Iāve made this cake about a dozen times and itās our all time favorite!! It never fails meā¦ best Pineapple cake EVER!!! Than you Kara!
Just prepared this cake for my husbandās bday. Absolutely delicious! Others were correct in saying the glaze is amazing!!
I mixed my flours because coconut/AP flour sounded like it would work well in Karaās recipe. Even used 1/2 monk fruit and 1/2 granulated sugar because we are trying cut back – but hey itās a bday. To me, these changes did not affect the cake. Delicious and moist. Definitely a new family favorite!!! Thank you for sharing with your audience Kara.
I’m glad you loved it, and thanks so much for sharing your healthy options. It’s always great to know that they work! š
Wow this sounds so good! I have a fresh pineapple..I will weight out 20oz, and come through my food processor. That should work I’m hoping. I prefer to use as much fresh ingredients as possible.
Is the flour all purpose or self rising
I always use all purpose unless otherwise specified. š
Why don’t you put how much of a ingredient to use. Am I just supposed to guess if it is a 1cup or 3 cups, what up with this being left blank
All of the ingredients and instructions are included in the printable recipe card at the bottom of the post. It may have been a temporary glitch, so hopefully you can see it now.
Cake is delicious and so easy.
Thanks so much for stopping by Sandra, I’m glad you loved the cake!
Iām going to get the ingredients now this sounds so good! Can you use margarine instead butter? If it changes the taste or texture I will use butter. (My husband will not eat butter lol) Thank you for sharing such awesome recipes!
I think it would work just fine with margarine. Silly husband! š
Wow what a fun and easy cake. Those flavors are amazing. Love it!
This really is super easy to make! Love it so much!
Glad to hear it Rachel! Don’t you just love it when the simple recipes turn out so tasty? I sure do!
That cocont icing sounds so prefectly devine! Such a delicious flavor combination with the pineapple. Yum!
Yes, the coconut icing is simply divine. It may just be my favorite part!
LOVE this super moist cake recipe!
Thanks so much Aimee, I’m glad you loved it!
This looks delicious! Perfect cake to bring for the holidays!
Yes, it would be perfect for the holidays because it is so quick and easy. I need all the shortcuts I can get over the busy season!
When you said “super easy” I did not think it was really that easy. I loved making this recipe. Thank you.
So glad you tried and loved it Edvaldo! Thanks so much for stopping by. š