I’m always on the hunt for desserts that balance sweetness with a hint of tang, and this pineapple cake hits all the right notes. You’ll find yourself transported to a sunny beach with just one bite of this moist, buttery creation.
The magic happens when fresh pineapple mingles with simple pantry staples, creating something truly special.
Are you wondering if you can use canned pineapple instead? Or how to make this cake your signature dessert?
There’s more to discover about this tropical treasure…
Why You’ll Love This Pineapple Cake
- Brings tropical sunshine to your table any time of year, offering a bright escape from dreary weather with sweet, tangy pineapple flavors that instantly lift your mood.
- Simple ingredients and straightforward preparation make this cake easy for bakers of all skill levels. You can create something special without stress or complicated techniques.
- Perfect for any occasion – whether it’s a birthday celebration, family potluck, or just a Tuesday treat, this versatile cake fits seamlessly into any gathering or moment.
- Guaranteed family favorite that creates those precious moments when little faces light up at first bite, making memories while satisfying everyone’s sweet tooth.
- Moist, buttery texture with natural fruit provides a satisfying dessert that feels indulgent while incorporating real pineapple, gives you that perfect balance of comfort and freshness.
What Ingredients are in Pineapple Cake?
This pineapple cake combines simple, wholesome ingredients that celebrate the perfect balance between sweet, tropical fruit and a tender, buttery cake base.
As a Wisconsin-based chef, I love incorporating local products whenever possible, though the star of this recipe—pineapple—travels from afar to bring sunshine to our Midwest tables.
The combination creates a dessert that’s comforting yet invigorating, perfect for sharing with my three daughters who never seem to tire of this family favorite.
Ingredients:
- 2½ cups all-purpose flour (locally milled if available)
- 1½ cups granulated sugar
- ½ cup unsalted Wisconsin butter, softened
- 3 large eggs from a local farm
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream (from a Wisconsin dairy)
- 2 cups fresh pineapple, diced (or 20 oz canned pineapple, drained well)
- ¼ cup pineapple juice (reserved from canned pineapple or fresh)
- Optional: ½ cup chopped pecans or walnuts
When shopping for ingredients, fresh is always best, but don’t stress if you need to use canned pineapple. Just make sure to drain it thoroughly while saving some juice for the batter. The moisture content in your pineapple can affect baking time, so keep that in mind.
For a truly Wisconsin touch, I recommend using locally produced butter and dairy, which have a richness that elevates the cake’s flavor profile.
If you’re baking this in the winter, when fresh fruit options are limited in our state, good-quality canned pineapple makes this tropical treat accessible year-round.
It brings a bit of sunshine to those long Wisconsin winters.
How to Make This Pineapple Cake
Preparing this pineapple cake begins with the vital step of preheating your oven to 350°F and readying your pan. I always butter and flour a 9″x13″ baking dish or 9″ round cake pan, or line it with parchment paper. Trust me, nothing ruins the joy of a perfect cake like having it stick to the pan.
In a large bowl, cream together the 1½ cups of granulated sugar and ½ cup of softened Wisconsin butter until light and fluffy, about 3-4 minutes. This step creates tiny air pockets that give the cake its tender crumb. Don’t rush it.
Add the 3 eggs one at a time, beating well after each addition, then mix in 1 teaspoon of vanilla extract. My daughters love taking turns adding the eggs, though I’ve learned to keep a watchful eye to prevent any enthusiastic shell contributions.
In a separate bowl, whisk together the 2½ cups of flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Add this dry mixture to the butter mixture alternately with 1 cup of sour cream, beginning and ending with flour. The batter will seem thick. That’s perfect.
Gently fold in the 2 cups of diced pineapple and ¼ cup of pineapple juice until just combined. If you’re using the optional ½ cup of chopped nuts, fold those in now.
Pour the batter into your prepared pan, smoothing the top with a spatula. The kitchen usually gets quiet at this point as my girls try to sneak tastes of the raw batter—a habit I discourage but completely understand.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean, with a few moist crumbs. The top should be golden brown and spring back slightly when touched.
Let the cake cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. This cooling period feels torturous with the amazing aroma filling the house, but it’s vital for the cake’s structure.
For an extra touch of Wisconsin pride, I sometimes drizzle the cooled cake with a simple glaze made from powdered sugar, a splash of local maple syrup, and just enough pineapple juice to reach the desired consistency.
Slice and serve with a dollop of Wisconsin-made vanilla ice cream if you’re feeling particularly indulgent—the contrast between warm cake and ice cream creates a textural symphony that makes everyone at the table fall silent with appreciation.
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Pineapple Cake Substitutions and Variations
While the classic recipe creates a mouthwatering treat, I’ve found that pineapple cake welcomes creative adaptations with open arms.
Try swapping in Wisconsin-grown apples or cranberries during fall months when fresh pineapple isn’t at its peak. My daughters go crazy for a version with locally-sourced honey instead of refined sugar.
For dietary needs, substitute flax eggs for conventional ones, or use gluten-free flour blends.
Want something richer? Add a cream cheese frosting layer between the cake tiers.
Feeling adventurous? A splash of rum in the batter elevates the tropical flavors, perfect for adult gatherings.
What to Serve with Pineapple Cake
Three perfect accompaniments can transform your pineapple cake from merely delicious to unforgettable.
First, consider a scoop of Wisconsin-sourced vanilla bean ice cream, letting it melt slightly against the warm cake. Heaven.
Second, a dollop of whipped cream infused with local honey adds a subtle sweetness my daughters can’t resist. The middle one always asks for extra.
Finally, try a side of macerated berries—whatever’s in season here in Wisconsin. The tartness balances the cake’s sweetness beautifully.
Want to elevate it further? A sprinkle of toasted coconut ties everything together.
For an unexpected Wisconsin twist, try crumbled aged Wisconsin cheddar on the side; the sharp, nutty flavor creates a delightful sweet-savory contrast.
Final Thoughts
After creating this pineapple cake in my kitchen countless times, I’ve come to believe it’s not just a recipe—it’s a celebration.
The bright, tropical flavors transport me from Wisconsin winters to sunny beaches with just one bite.
Whether you’re serving it at a family gathering, Sunday dinner, or just because it’s Tuesday, this cake brings joy.
It’s versatile enough for fancy occasions but simple enough for weeknight baking with my daughters.
