Southern Pineapple Cake Recipe
If you’re looking for a sweet slice of Southern comfort, you simply must try Southern Pineapple Cake. This old-fashioned, crowd-pleasing dessert is a tender, moist sheet cake packed with sunny pineapple flavor, topped with fluffy cream cheese frosting, and just enough crunch from pecans to make every bite a little celebration. Whether you grew up eating Grandma’s tropical cakes or haven’t yet had the pleasure, this delightfully easy recipe is guaranteed to become an instant classic at your table.
Ingredients You’ll Need
Just a handful of pantry staples and simple ingredients create something truly magical. Each part of this recipe brings its own charm, balancing sweetness, tang, and the most irresistible texture you can imagine.
- All-purpose flour: This gives the cake its classic tender crumb and holds everything together beautifully.
- Granulated sugar: Adds sweetness and that gorgeous golden finish as it bakes.
- Large eggs: They act as binders and add richness to each soft, fluffy bite.
- Baking soda: Helps the batter rise, keeping the cake light and perfectly airy.
- Salt: Just a bit, to balance all the flavors and enhance the pineapple’s tang.
- Vanilla extract: Adds a warm, aromatic background note to the cake and frosting.
- Crushed pineapple in juice (do not drain): The heart of this cake! It brings natural sweetness, moisture, and a luscious tropical vibe.
- Chopped pecans (optional): Give the cake and the topping a pleasant crunch and a hint of earthiness.
- Cream cheese (softened): For that classic, tangy-sweet frosting everyone loves.
- Unsalted butter (softened): Blends with the cream cheese for extra richness and a dreamy texture in the frosting.
- Powdered sugar: Makes the frosting delightfully smooth and sweet without any grittiness.
How to Make Southern Pineapple Cake
Step 1: Preheat and Prep the Pan
Start by preheating your oven to 350°F (175°C). Give your 9×13-inch baking pan a light greasing, making sure you reach all the corners. This step ensures your Southern Pineapple Cake will slip out easily and keep every bit of its delicate crumb intact.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt until thoroughly blended. This even distribution is key for a cake that bakes up level with every bite tasting just right.
Step 3: Add the Wet Ingredients
Crack in the eggs, splash in the vanilla extract, and pour the entire can of crushed pineapple—juice and all—into the bowl. The pineapple juice is what makes this cake incredibly soft and moist without a trace of dryness.
Step 4: Stir and Fold
Stir the batter until everything is fully combined. If you’re a fan of nutty flavor, fold in a cup of finely chopped pecans. This little touch not only makes the batter more interesting, but also adds a classic Southern twist.
Step 5: Bake to Perfection
Scrape the luscious batter into your greased pan and smooth the top. Slide it into the oven and bake for 35 to 40 minutes, or until a toothpick poked into the center comes out clean. Allow it to cool completely on the counter, filling your kitchen with the sweet scent of pineapple.
Step 6: Make the Cream Cheese Frosting
While the cake cools, beat together the softened cream cheese and unsalted butter until smooth and fluffy. Mix in the powdered sugar and vanilla extract, and keep beating until it’s airy and spreadable. This dreamy topping adds just the right tang and a creamy finish to every slice.
Step 7: Frost and Finish
When your Southern Pineapple Cake is fully cool, spread the frosting generously across the top. Sprinkle with fresh pecans if you love a little extra crunch. Ready to slice, serve, and bask in compliments!
How to Serve Southern Pineapple Cake
Garnishes
For that perfect presentation, I love scattering a generous handful of extra chopped pecans over the frosted cake. Thin slices of fresh pineapple or even a light dusting of toasted coconut can make your Southern Pineapple Cake as beautiful as it is delicious.
Side Dishes
Serve your Southern Pineapple Cake after a hearty Sunday supper or with a simple, refreshing salad. If you’re hosting a brunch, pair it beside fresh berries or a fruit salad to highlight its bright, tropical notes. A cup of hot coffee or sweet iced tea is the classic beverage companion.
Creative Ways to Present
Dress it up for a party by cutting the cake into bite-sized squares and skewering each with a fresh pineapple chunk. You can also layer cubes of cake, frosting, and pineapple tidbits in parfait glasses for a modern, individual dessert that still feels deeply Southern at heart.
Make Ahead and Storage
Storing Leftovers
Southern Pineapple Cake keeps beautifully. Wrap leftovers tightly in plastic or tuck them into an airtight container, and store in the fridge for up to five days. The cream cheese frosting stays creamy and the cake keeps its signature moist texture until the last slice.
Freezing
Want to stash some cake for a rainy day? You absolutely can! Freeze unfrosted cake squares wrapped well in plastic and foil for up to two months. Thaw overnight in the fridge, then frost when you’re ready to serve for the freshest flavor.
Reheating
Pull your Southern Pineapple Cake (unfrosted) from the freezer and let it come to room temperature on the counter or gently warm individual slices in the microwave for a few seconds. If frosting is already on, just serve slightly chilled—the flavors are even more vibrant that way!
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to crush it and use any juice that results. You’ll want around 2 cups of crushed pineapple and juice to keep the batter as moist as the original.
What if I’m allergic to nuts?
You can simply leave out the pecans in both the batter and as a topping. The cake will still be bursting with pineapple flavor and just as irresistible.
Can I turn this recipe into cupcakes?
Of course! Divide the batter between lined muffin tins and bake at the same temperature for about 20–25 minutes. They’ll turn out just as moist and are perfect for sharing.
Is it possible to make this Southern Pineapple Cake gluten free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just check that your blend contains xanthan gum for structure, and you’ll have a gluten-free treat everyone can enjoy.
What’s the secret to super fluffy frosting?
Start with fully softened cream cheese and butter, and beat longer than you think! At least three to five minutes will give you a lush, airy frosting that spreads like a dream over your Southern Pineapple Cake.
Final Thoughts
There’s a certain joy in sharing a time-tested favorite, and I hope you’ll fall in love with Southern Pineapple Cake as much as I have. Every bite is a sweet reminder of sunny afternoons, laughter, and the kind of homemade happiness only a Southern classic can deliver. Give it a try soon—you’re in for a real treat!
Print
Southern Pineapple Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of the South with this Southern Pineapple Cake. Moist and flavorful, this cake features a delicious cream cheese frosting and a sprinkle of pecans for the perfect finish.
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice (do not drain)
- 1 cup chopped pecans (optional)
Frosting:
- 1 package (8 ounces) cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the batter: In a large bowl, whisk together flour, sugar, baking soda, and salt. Add eggs, vanilla, and crushed pineapple with juice. Fold in pecans if desired. Pour into pan.
- Bake the cake: Bake for 35–40 minutes until a toothpick comes out clean. Cool completely.
- Make the frosting: Beat cream cheese and butter. Add powdered sugar and vanilla, beat until fluffy.
- Frost the cake: Spread frosting over cooled cake, top with chopped pecans.
Notes
- This cake is incredibly moist and doesn’t require oil or butter in the batter.
- Store covered in the refrigerator for up to 5 days.
- Freezes well without the frosting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 41g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
