Moist Pineapple Cake Recipe Easy Juicy Summer Dessert to Try

Posted on December 30, 2025

The moment you bake this moist pineapple cake, your kitchen fills with this sweet, tropical aroma that instantly transports you to a sunny beach afternoon. Honestly, I’ve lost count of how many times I’ve whipped up this recipe during summer BBQs and family gatherings. It’s that kind of cake that feels like a juicy bite of sunshine in every forkful.

What I love most about this moist pineapple cake is how it manages to stay tender and dripping with pineapple flavor without feeling heavy or too sweet. After testing it about a dozen times (because, priorities), I tweaked the balance so it’s just right—sweet, tangy, and perfectly fluffy. If you’re hunting for an easy summer dessert that will wow your guests and keep things fresh, this pineapple cake recipe is your new best friend.

Why You’ll Love This Moist Pineapple Cake Recipe

Okay, real talk—this isn’t just any pineapple cake. There are a bunch of reasons I keep going back to this recipe, but here are the big ones:

✅ Ridiculously Moist Texture: The crushed pineapple and a touch of sour cream keep the crumb soft and juicy. I’ve never had it dry out, even a day later (which says a lot in my book!).
✅ Simple Ingredients, Big Flavor: No weird stuff here—just pantry basics and canned pineapple. Perfect for last-minute dessert emergencies.
✅ Crowd-Pleaser: I’ve served this at potlucks and family dinners, and it always disappears first. My picky nephew even asks for seconds.
✅ Versatile: You can dress it up with a cream cheese frosting, a dusting of powdered sugar, or just enjoy it plain. It’s flexible to whatever mood you’re in.

This pineapple cake isn’t just dessert—it’s a memory-maker. It’s the kind of treat you slice up on a warm evening, share stories over, and savor the juicy sweetness that feels like a mini-vacation.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: most of it is probably already sitting in your pantry or fridge. Plus, I’m sharing little reasons why each ingredient matters (because that’s how I roll).

All-purpose flour (2 ½ cups / 315g) — This gives the cake structure without weighing it down. I’ve tried whole wheat, but it changes the texture noticeably.
Granulated sugar (1 ¾ cups / 350g) — Sweet but not cloying. I stick to regular white sugar here for that classic cake taste.
Baking powder (2 teaspoons) & baking soda (½ teaspoon) — The dynamic duo for perfect rise and lightness.
Salt (½ teaspoon) — Balances sweetness and boosts flavor.
Eggs (3 large, room temperature) — Room temp eggs mix better, I learned that one the hard way after some dense cakes.
Melted butter (¾ cup / 170g) — I always use unsalted butter so I can control seasoning. Melted keeps the cake tender.
Crushed pineapple (1 can, 20 oz / 567g, drained) — The star of the show. I like to drain it well but keep some juice for moisture. Fresh pineapple works too, but canned is convenient.
Sour cream (½ cup / 120g) — Adds tang and extra moisture. This is my secret weapon that makes the cake feel so lush.
Vanilla extract (2 teaspoons) — Use the real stuff if you can. It layers in warmth and depth.

Quick tip: I keep a few cans of crushed pineapple in my pantry just for baking emergencies. Also, if you want a lighter version, you can swap half the butter for applesauce—I’ve tried it, and it works surprisingly well.

Equipment Needed

You don’t need a fancy kitchen to pull off this pineapple cake. I’ve made it in everything from my tiny apartment oven to my mom’s giant gas range with zero issues.

9×13-inch baking pan — Classic size for this cake; I use a metal pan but glass works too. Just adjust baking time slightly if you swap sizes.
Mixing bowls — Two work best: one for dry, one for wet.
Hand mixer or stand mixer — I’m a sucker for my hand mixer here. Makes blending easy and fast, but a whisk and some elbow grease work too.
Measuring cups and spoons — Baking is a science, so measure carefully (I’m talking to you, eyeballers).
Spatula — For scraping batter out of the bowl. I swear by my silicone spatulas—they don’t scratch and hold up well.

If you don’t have a hand mixer, no worries. Just make sure to mix the wet ingredients thoroughly until they’re smooth before adding the dry stuff. Also, lining your pan with parchment paper makes cleanup a breeze.

How to Make Moist Pineapple Cake: Step-by-Step

Alright, here’s how I make this every time—with all the little details you need to get it perfect.

Preheat and Prep (10 minutes)
Set your oven to 350°F (175°C). Grease your 9×13-inch pan with butter or spray, or line it with parchment paper so the cake slides out easily.
Mix Dry Ingredients (3 minutes)
In a large bowl, whisk together 2 ½ cups (315g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 ¾ cups (350g) sugar until evenly combined.
Combine Wet Ingredients (5 minutes)
In another bowl, beat 3 large room-temperature eggs with ¾ cup (170g) melted butter, ½ cup (120g) sour cream, 2 teaspoons vanilla extract, and the drained crushed pineapple (keep a little juice for moisture). Mix until smooth and glossy.
Bring It All Together (2 minutes)
Pour the wet ingredients into the dry and fold gently with a spatula or mix on low speed until just combined. Don’t overmix—there should be no dry patches, but a few lumps are okay.
Pour and Bake (50-60 minutes)
Transfer batter to your prepared pan and smooth the top. Bake for 50-60 minutes. Start checking around 50 minutes by inserting a toothpick—it should come out with a few moist crumbs, not wet batter.
Cool and Serve (At least 20 minutes)
Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing. This helps it set so slices hold together.

Heads up: Oven temps vary, so keep an eye on it after 45 minutes. If the top browns too fast, loosely tent with foil.

My Best Tips & Techniques for the Perfect Pineapple Cake

Okay, here’s where I share everything I’ve learned from making this way too many times…

Don’t skimp on draining the pineapple. Too much juice makes the batter soggy. I usually drain it in a fine sieve for 10 minutes.
Use room temperature eggs and sour cream. Cold ingredients can cause the batter to curdle and affect texture. I take mine out 30 mins before baking.
Resist the urge to overmix. I’ve burned this bridge more than once. Stir just until you don’t see flour anymore.
Line your pan. This cake is moist and sticky. Parchment paper or a generous buttering saves your sanity when it comes to cleanup.
Test early and often. Toothpick tests are your friend, but also trust your nose. A sweet, toasty smell means you’re close.
Cool before slicing. I know it’s tempting, but cutting too soon leads to crumbling.

Oh, and one last thing: brushing the top with a little melted butter right after it comes out makes it shine and keeps it from drying out. Trust me.

Ways to Mix It Up: Variations You’ll Actually Want to Try

Once you nail the classic, here’s where you can play around. I’ve tested these and loved them all.

Coconut Pineapple Cake: Add ½ cup shredded coconut to the dry ingredients for an island vibe. I sometimes sprinkle extra on top before baking.
Pineapple Upside-Down Style: Layer brown sugar and pineapple rings at the bottom of the pan before pouring batter on top. Flip after baking for an impressive twist.
Banana Pineapple Combo: Mash in 1 ripe banana with the pineapple for extra moisture and sweetness. This was a hit with my family on a rainy day.
Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free baking blend like Bob’s Red Mill. The texture is slightly different but still moist and tasty.
Lightened Up: Substitute half the butter with unsweetened applesauce or Greek yogurt for a lower-fat option.

Feel like frosting? Cream cheese frosting or a simple glaze made with powdered sugar and pineapple juice is just heavenly.

Serving Ideas & Storage Tips

This moist pineapple cake is pretty flexible when it comes to serving. I love it warm with a pat of butter or a scoop of vanilla ice cream for dessert.

Breakfast or Brunch: Serve with fresh fruit and a strong cup of coffee.
Snack: Spread with almond butter or enjoy plain—perfect for a midday pick-me-up.
Dessert: Top with whipped cream or coconut flakes for a tropical treat.

For storage, wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. It actually tastes better on day two when the flavors meld.

Want to keep it longer? Refrigerate for up to a week or freeze slices wrapped in parchment paper and foil for up to 3 months. I love popping frozen slices straight into the toaster for a quick warm-up.

Nutritional Info & Health Benefits

I’m no dietitian, but here’s what I know about this pineapple cake that makes me feel pretty good about it.

Per Slice (1/12th of cake)	Amount
Calories	280
Protein	4g
Carbohydrates	38g
Fat	12g
Fiber	1.5g

Why it’s decent: The crushed pineapple adds vitamin C and potassium, while the sour cream adds a little calcium and tang without piling on fat. It’s naturally sweetened with fruit, so you can get away with less sugar than some cakes.

Heads up: This cake has butter and sugar, so enjoy it as a treat. But compared to a lot of summer desserts, it’s pretty satisfying and filling.

Final Thoughts on This Moist Pineapple Cake Recipe

So that’s my go-to moist pineapple cake recipe—one that’s been tested by family, friends, and my own sweet tooth more times than I can count. I love it because it’s simple, reliable, and brings that juicy, tropical vibe to any table.

More than that, it’s the kind of dessert that feels like a warm hug from the inside out—perfect for summer days or whenever you need a little bright, sweet pick-me-up.

Go ahead and make it your own: try the variations, swap ingredients, or keep it classic. Whatever you do, I hope this recipe brings you as much joy as it’s brought me.

If you give it a go, I’d seriously love to hear how it turned out! Drop a comment below or tag me on Instagram @summerbakes—I get so excited seeing your kitchen wins.

Happy baking! May your cake be moist, your kitchen smell amazing, and your summer be a little sweeter.

FAQs About Moist Pineapple Cake

Q: Can I use fresh pineapple instead of canned?

A: Definitely! Fresh pineapple needs to be finely chopped and well-drained. It adds a fresher taste, but canned pineapple has that classic sweetness and convenience. I keep cans handy for last-minute baking.

Q: How do I know when the cake is done?

A: Toothpick test is your best friend. Insert it in the center; if it comes out with a few moist crumbs but no raw batter, you’re good. Also, the cake should spring back when lightly pressed and smell sweet and toasty.

Q: Can I make this pineapple cake into cupcakes?

A: Absolutely! Use cupcake liners and fill them about ⅔ full. Bake at 350°F (175°C) for 20-25 minutes. I love these for portion control and sharing at picnics.

Q: What if I don’t have sour cream?

A: You can swap sour cream with plain Greek yogurt or full-fat yogurt in the same amount. It adds similar moisture and tang. I’ve done this plenty of times when I ran out of sour cream.

Q: Can I make this cake ahead of time?

A: Yes! It actually tastes better the next day once flavors meld. Store it wrapped tightly at room temperature or in the fridge. Just bring it to room temp or warm it slightly before serving.

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