This Pineapple Cake is soft, moist, fluffy, and full of sweet tropical flavor. Fresh pineapple adds juicy little bites throughout the cake, while milk and oil help keep the crumb tender.
It’s simple enough for beginners and works well as an easy homemade dessert.
Ingredients
- 2 cups all-purpose flour — about 250 g
- 3 large eggs
- 1 cup granulated sugar — about 200 g
- 1 cup fresh pineapple chunks — about 165 g
- 1/2 cup vegetable oil — 120 ml
- 1 cup milk — 240 ml
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract, optional
- 1/4 teaspoon salt
Optional topping
- Fresh pineapple pieces
- Powdered sugar
- Shredded coconut
- A little honey
How to Make Pineapple Cake
1. Preheat the oven
Preheat the oven to 350°F / 175°C.
Line a 9-inch / 23 cm round cake pan with parchment paper and lightly grease the sides.
2. Combine the main ingredients
In a large glass mixing bowl, add:
2 cups flour + 3 eggs + 1 cup sugar + 1 cup pineapple chunks + 1/2 cup vegetable oil + 1 cup milk.
Add the baking powder, salt, and vanilla if using.
3. Mix the batter
Use a whisk to mix everything together until the batter becomes smooth and creamy.
Do not overmix. Stop once the flour is incorporated.
The batter should be thick but pourable, with small pineapple pieces still visible throughout.
4. Pour into the pan
Pour the batter into the prepared round cake pan.
Use a spatula to smooth the top.
Tap the pan gently on the counter once or twice to release any large air bubbles.
5. Bake
Bake at 350°F / 175°C for 30–35 minutes.
The cake is ready when:
- The top is lightly golden
- The center springs back when gently pressed
- A toothpick inserted into the center comes out clean or with a few moist crumbs
If the center still looks wet, bake for another 3–5 minutes and check again.
6. Cool
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Then transfer it to a cooling rack and let it cool further before slicing.
7. Slice and decorate
Cut the cake into triangular slices.
For a prettier finish, top with:
- Fresh pineapple
- Shredded coconut
- A light dusting of powdered sugar
- A small drizzle of honey
The inside should look soft, moist, fluffy, and pale golden, with juicy pineapple pieces throughout.
Tips for the Best Pineapple Cake
Drain very juicy pineapple pieces before adding them to the batter so the cake does not become too wet.
Cut the pineapple into small pieces so it distributes evenly.
Do not overbake, because that can dry out the cake.
If you want a stronger tropical flavor, add 1/3 cup shredded coconut to the batter.
Storage
Keep the cake in an airtight container at room temperature for about 1 day.
For longer storage, refrigerate for up to 3 days. Let a slice sit at room temperature for a few minutes before eating for a softer texture.
Quick Recipe
2 cups flour + 3 eggs + 1 cup sugar + 1 cup pineapple + 1/2 cup oil + 1 cup milk + 1 tsp baking powder → mix → pour into pan → bake at 350°F for 30–35 minutes → cool → slice → decorate.
🍍🍰 Soft, moist, tropical, and very easy to make at home.
