Moist Pineapple Cake (From Scratch or Box Mix)
A deliciously moist and fluffy pineapple cake made with crushed pineapple and a touch of tropical sweetness. Perfect for parties, potlucks, or anytime dessert.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
- Diet: Vegetarian
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking soda
– ½ teaspoon salt
– 2 large eggs
– 1 ¾ cups granulated sugar
– 1 teaspoon vanilla extract
– 1 can (20 oz) crushed pineapple, with juice
– ½ cup chopped walnuts or pecans (optional)
– ½ teaspoon ground cinnamon (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon if using.
3. In a large bowl, beat eggs, sugar, and vanilla until smooth. Stir in the crushed pineapple with its juice.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Add chopped nuts if using.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool completely before frosting or serving.
Notes
– For richer flavor, replace ¼ cup of sugar with light brown sugar.
– To make this recipe using a box mix, substitute cake mix for the dry ingredients and mix with pineapple and eggs only.
– This cake freezes well—wrap tightly and freeze for up to 3 months.
– Pairs perfectly with cream cheese frosting or a simple vanilla glaze.