Southern Pineapple Cake Recipe
If you’re searching for an irresistibly moist, sweet, and sunny dessert that always draws a crowd, look no further than Southern Pineapple Cake. This classic treat is beloved throughout the South for its lush pineapple flavor, tender crumb, and nostalgic charm — it’s the kind of cake that feels like a warm hug from a dear friend. Whether you’re baking for a family gathering, potluck, or simply craving something special with your coffee, this recipe never fails to impress and leaves everyone asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Southern Pineapple Cake is its straightforward ingredient list. Each component has a starring role, working together to create that signature texture and flavor. Don’t skip a thing — you’ll taste the difference in every bite!
- Granulated sugar: Adds sweetness and helps create the cake’s perfectly moist crumb.
- All-purpose flour: The backbone of the cake, providing structure and a soft, tender bite.
- Large eggs: Bind everything together and give the cake its rich, golden color.
- Baking soda: Ensures the cake rises just right and stays fluffy.
- Vanilla extract: Brings a subtle, aromatic warmth that complements the pineapple beautifully.
- Salt: Balances the sweetness and enhances all the flavors.
- Crushed pineapple in juice (undrained): The star ingredient — it delivers juicy sweetness and keeps the cake incredibly moist.
- Chopped pecans (optional): For those who like a little crunch and nutty depth in every bite.
- Unsweetened shredded coconut (optional): Adds a tropical flair and extra texture, making every mouthful delightful.
How to Make Southern Pineapple Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C), and give your 9×13-inch baking dish a good greasing. This step ensures your Southern Pineapple Cake pops out easily after baking, and that gorgeous golden crust stays intact. A little nonstick spray or butter does the trick — just don’t forget those corners!
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine your granulated sugar, all-purpose flour, baking soda, and salt. Stir them together with a whisk to ensure everything is evenly blended. This not only helps avoid any little pockets of baking soda but also aerates the flour for a lighter cake.
Step 3: Add Wet Ingredients
To your dry mixture, add the eggs, vanilla extract, and the entire can of crushed pineapple — juice and all! The pineapple juice is key for that signature moistness, so don’t drain it. Mix everything together until you have a thick, cohesive batter that already smells heavenly.
Step 4: Fold in Extras (Optional but Recommended)
If you’re feeling a little fancy, gently fold in the chopped pecans and shredded coconut. These extras take your Southern Pineapple Cake to the next level by adding delightful crunch and a hint of tropical sweetness. Toast the pecans beforehand for even more flavor!
Step 5: Bake the Cake
Pour the batter into your prepared baking dish and use a spatula to spread it out evenly. Slide it into the oven and bake for 35 to 40 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean and the top is beautifully golden and slightly springy to the touch.
Step 6: Cool and (Optional) Ice
Let the cake cool slightly in the pan. Now’s the perfect time to whip up a quick cream cheese icing or a warm coconut glaze if you’re feeling indulgent. Pour the icing over while the cake is still a bit warm so it soaks in and adds another layer of lusciousness.
How to Serve Southern Pineapple Cake
Garnishes
Southern Pineapple Cake is a showstopper on its own, but a few simple garnishes can make it truly shine. A dusting of powdered sugar, a sprinkle of toasted coconut, or a dollop of whipped cream all add a lovely touch. For extra flair, scatter a few extra chopped pecans over the top or add a cherry for that old-school Southern bakery vibe.
Side Dishes
This cake pairs beautifully with fresh fruit, especially berries or sliced bananas. If you’re serving it for a brunch or gathering, set out a bowl of vanilla ice cream or a scoop of tangy Greek yogurt. A hot cup of coffee or a tall glass of sweet tea makes the experience complete.
Creative Ways to Present
You can easily dress up Southern Pineapple Cake for any occasion! Try cutting it into small squares for a dessert tray, layering slices with cream cheese frosting in parfait glasses, or even serving it warm with a scoop of ice cream for a decadent treat. For parties, mini cupcakes or bite-sized pieces on toothpicks are always a hit.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Southern Pineapple Cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. If your kitchen is particularly warm or humid, refrigerate to keep it fresh and moist.
Freezing
This cake freezes beautifully! Once completely cool, wrap individual slices or the whole cake in plastic wrap and then foil. Store in the freezer for up to three months. Thaw overnight in the refrigerator, and it will taste as delicious as the day you baked it.
Reheating
To enjoy that straight-from-the-oven warmth, pop a slice in the microwave for 10-15 seconds. If you’ve frozen the cake, let it thaw before reheating. A quick warm-up revives the pineapple aroma and makes the icing irresistibly gooey.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to finely crush the pineapple and include the juice for best results. You’ll need about 2 1/2 cups of crushed fresh pineapple with juice. The flavor will be even brighter and fresher.
Do I have to add pecans and coconut?
Not at all! Southern Pineapple Cake is delicious with or without the extras. They add texture and flavor, but if you prefer a classic, nut-free cake, simply leave them out.
Can I make this cake gluten-free?
Yes, you can substitute a 1:1 gluten-free baking flour for the all-purpose flour. The cake will still turn out moist and full of pineapple flavor. Just double-check that your other ingredients are gluten-free if you’re baking for someone with allergies.
What kind of icing works best?
A simple cream cheese icing is a crowd favorite, but a warm coconut glaze or even just a dusting of powdered sugar are wonderful too. The choice depends on how sweet and decadent you want your Southern Pineapple Cake to be!
How far in advance can I make this cake?
You can bake Southern Pineapple Cake up to two days ahead. It actually gets moister after sitting overnight, making it perfect for parties and potlucks. Just wait to add any icing or glaze until closer to serving time for best results.
Final Thoughts
If you’re ready to bake something that instantly brings smiles and starts conversations, Southern Pineapple Cake is calling your name. Every forkful is a little taste of comfort and sunshine — trust me, it’s a recipe you’ll want to make again and again. Give it a try and let your kitchen fill with that irresistible, sweet Southern aroma!
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Southern Pineapple Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Southern Pineapple Cake is a moist and flavorful dessert combining the sweetness of crushed pineapple with the crunch of pecans and the tropical touch of shredded coconut. Perfect for gatherings and easy to prepare, this classic southern treat is baked to golden perfection and can be topped with cream cheese icing or a warm coconut glaze for added indulgence.
Ingredients
Dry Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice (undrained)
Optional Add-ins
- 1 cup chopped pecans (optional)
- 1/2 cup unsweetened shredded coconut (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent the cake from sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of granulated sugar, 2 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir these ingredients together until evenly mixed.
- Add Wet Ingredients: Stir in the 2 large eggs, 1 teaspoon vanilla extract, and the entire 20-ounce can of crushed pineapple with its juice into the dry ingredients. Mix thoroughly until the batter is well combined and smooth.
- Fold in Optional Ingredients: If using, gently fold in 1 cup chopped pecans and 1/2 cup unsweetened shredded coconut, distributing them evenly through the batter.
- Bake the Cake: Pour the batter into the prepared baking dish and spread it out evenly. Place it in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature. For added indulgence, top with cream cheese icing or pour a warm coconut glaze over the cake while still hot.
Notes
- This cake pairs wonderfully with a simple cream cheese icing or a warm coconut glaze poured over it while still hot to elevate the flavors.
- Toasting the pecans before folding them into the batter adds extra flavor and a delicious nutty aroma.
- You can omit the pecans and coconut for a nut-free or simpler version of the cake.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 32g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
