This Moist and Delicious Pineapple Cake is amazing! Rich and full of pineapple flavour. Serve it for dessert with a scoop of vanilla ice cream or whipped cream. So good.
If you love cake and if you love pineapple, then you will absolutely love this Pineapple Cake! This cake has quickly become a family favourite, and whenever I make it, I always get asked for the recipe. It’s really just so so good. Moist, pineapple-y and delicious.
Is it a cake? Is it a loaf?
That is the question. Well, it’s both. This is a loaf cake…basically a cake baked in a loaf pan. But I hate to even insinuate that this is a loaf because when most people think of loaves they think of ‘breads’, and this most definitely is not a bread. This is 10000000% a cake. A moist, delicious Pineapple Cake. So why bake it in a loaf pan you ask? Well, it’s the perfect size pan for this delicious Pineapple Cake. And I just really love the shape of loaf pans…the cakes are so easy to slice and serve. I am going to try to bake it in an upside down pineapple cake pan that I recently discovered, so stay tuned for that!
Loaded with Pineapple!
This cake has a full 398 mL (14 oz) can of crushed pineapple in it, so it’s very moist and very pineapple-y which is what makes it so amazing.
Add the pineapple sugar glaze. Trust me.
This Pineapple Cake is amazing on its own, but with the addition of the pineapple sugar glaze, it’s NEXT level. The glaze adds the most perfect sweet and pineapple-y touch. You can add the glaze 2 ways: either drizzle it over the top of the hot cake as soon as it comes out of the oven, or poke holes in the cake with a skewer, then drizzle on the glaze, and it will really soak down into the cake. I poked holes in this cake and you can see how moist the cake is…if you don’t want that, then just drizzle the glaze over the top of the cake.
Make it an occasion.
This is a fabulous dessert that would be wonderful any time, even for parties! Serve it slightly warmed with a scoop of vanilla ice cream or a dollop of whipping cream. The perfect ending to a meal. SO. GOOD.
How to make this recipe a Pineapple Upside Down Cake
- Use a 10 -inch pan (can use an actual pineapple upside down cake pan, or any 10 inch baking pan).
- Prepare the pan by greasing it with butter or using a baking flour/oil spray.
- Add canned pineapple rings to the bottom of the pan.
- Add the batter to the pan.
- Bake for 50 minutes, or until the centre of the cake is firm and a toothpick inserted into the centre comes out clean.
- Let the cake rest in the pan for about 10-15 minutes, then turn the cake out onto a plate.
- The cake should cool for at least an hour before serving.
- Options: you can add maraschino cherries to the centres of the pineapple rings if you wish.
Pineapple Cake RecipeTips & Tricks
- Pineapple: Use a 398 mL (14 oz) can of crushed pineapple. Drain the juice (drain it well), but set the juice aside and keep it for the sugar glaze.
- Loaf Pan Size: I use a 1.5 L loaf pan.
- Make sure to line your pan with parchment paper. Or it will stick to the pan!
- Make it ahead! This cake tastes even better the next day, so feel free to make it a day ahead of when you want to serve it! You can keep it on the counter or in an airtight container in the fridge.
- Can I freeze this cake? Absolutely. Just remove the cake from the pan, let it cool completely, then put it in a tightly sealed container or ziplock bag and keep in the freezer for 3 – 4 months.
- Flavour Option: If you love pineapple and coconut together, feel free to sprinkle some sweetened shredded coconut on top of the cake with the sugar glaze.
PIN IT to make later!
Have a delicious day!