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Southern Pineapple Cake

Southern Pineapple Cake
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Southern Pineapple Cake is a moist and tender dessert combining juicy crushed pineapple with a soft crumb and lightly sweet frosting. This classic Southern cake offers a balanced tropical flavor with simple, accessible ingredients, perfect for family gatherings or casual afternoons, delivering warmth, nostalgia, and fresh sweetness in every bite.

Ingredients

Scale

Cake Ingredients

  • 1 can (20 oz) crushed pineapple, drained (or fresh pineapple, finely chopped and drained)
  • 2 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 3/4 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream or plain yogurt
  • 1 teaspoon vanilla extract

Frosting Ingredients

  • 2 cups powdered sugar
  • 4 ounces cream cheese, softened (optional, for tangy frosting)
  • 2–4 tablespoons milk or cream (to desired consistency)
  • 1 teaspoon vanilla extract (optional)

Optional Add-ins and Garnishes

  • 1/2 cup shredded coconut (for coconut twist)
  • 1/2 cup chopped pecans (for pineapple and pecan combination)
  • 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg (for spiced pineapple cake)

Instructions

  1. Prepare your ingredients: Drain the crushed pineapple thoroughly to remove excess moisture. Measure out all ingredients and bring them to room temperature for smooth mixing.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and any optional spices like cinnamon and nutmeg to ensure even rising and flavor distribution.
  3. Cream the butter and sugar: Using an electric mixer, beat the room temperature butter and granulated sugar until light and fluffy, about 3-5 minutes, to create a delicate crumb texture.
  4. Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated for a smooth, homogenous batter.
  5. Combine pineapple and sour cream: Stir the drained pineapple into the sour cream or yogurt. Gently mix this into the batter to add moisture and a slight tang while keeping the batter light.
  6. Fold dry ingredients into wet: Gradually add the dry flour mixture to the wet ingredients, folding carefully with a spatula to maintain the batter’s airy quality without overmixing.
  7. Bake to golden perfection: Pour the batter into a greased 9×13 inch pan or two 9-inch round pans. Bake at 350°F (175°C) for 40-50 minutes or until a toothpick inserted in the center comes out clean and the cake is lightly golden.
  8. Frost and serve: Allow the cake to cool completely. Prepare the frosting by beating powdered sugar with cream cheese (if using), milk or cream, and vanilla to a spreadable consistency. Spread frosting evenly over the cooled cake before slicing and serving.

Notes

  • Use room temperature ingredients for best blending and texture.
  • Drain the pineapple well to prevent sogginess or uneven baking.
  • Mix gently after adding flour to avoid a tough cake.
  • Allow cake to cool fully before frosting to prevent melting.
  • Test for doneness early with a toothpick to avoid overbaking and dryness.
  • For gluten-free options, use a trusted gluten-free flour blend.
  • To make vegan, substitute eggs with flax eggs and use plant-based yogurt and butter alternatives.
  • Freeze unfrosted cake for up to 2 months; thaw overnight before frosting.
  • Enhance with toppings like fresh pineapple slices, toasted coconut flakes, or chopped pecans.

Nutrition

Keywords: Southern Pineapple Cake, pineapple cake, tropical cake, moist cake, Southern dessert, pineapple dessert, easy pineapple cake, cream cheese frosting

Find it online: https://mealsbymary.com/southern-pineapple-cake/