Moist Pineapple Cake

Here’s a recipe for a moist pineapple cake:


  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 can (20 ounces) crushed pineapple, undrained
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans (optional)
  • 1 cup sweetened shredded coconut (optional)
  • Cream cheese frosting (store-bought or homemade)


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Add the crushed pineapple (including the juice) to the dry ingredients. Mix well.
  4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next one. Stir in the vanilla extract.
  5. If desired, fold in the chopped walnuts or pecans and shredded coconut.
  6. Pour the batter into the prepared baking pan, spreading it evenly.
  7. Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
  9. Once the cake has cooled, frost it with cream cheese frosting. You can use store-bought frosting or make your own by beating together softened cream cheese, powdered sugar, and a splash of vanilla extract until smooth and creamy.
  10. Slice and serve the moist pineapple cake, and enjoy!

Note: You can also add a maraschino cherry or some additional crushed pineapple on top of the cake for garnish, if desired.

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