Easy Pineapple Cake (Loaf Pan Recipe)

Pineapple lovers! This Easy Pineapple Cake requires no mixer, and yields such a pretty loaf with no elaborate cake decorating involved. You will love this moist, fruity and buttery cake for a simple, anytime dessert. Love loaf cakes? Also try my Orange Loaf Cake with Orange Chocolate Glaze. Also, if you are really in the pineapple mood, I have Pineapple Upside Down Cake on this site too!

post updated April 17, 2025 to add recipe improvement and photos.

Hello! I am sneaking in today for an easy baking session for you all. You have canned pineapple rings? Eggs? Milk? Brown sugar? Great, then. Let us make this Easy Pineapple Cake.

This is a simple cake recipe you can squeeze in so you have that delicious weekday dessert. Also, it is baked in a loaf pan. To me that means, the cake is complete without any elaborate layers or decoration, which is a plus.

Easy Pineapple Cake Overview

• The cake is sweet and ultra-moist with tender-crisp edges. It also features a buttery sweet crumb together with some pineapple slices for toppings.
• We are using canned pineapples for simplicity and ease because honestly, I do not have time to skin a fresh pineapple at this stage of my life. Plus, we are gonna use some of that pineapple juice in the can for a subtle pineapple flavor.
• This cake requires no more than stirring the ingredients together. All the dry stuff first, then the wet. The pineapples are folded into the cake batter last.
• Also we bake the cake for 30 minutes, then we pull it out to add the buttery crumbs and the pineapple rings. We will then bake it for 25 minutes more. so the total time of baking is more or less an hour, with the toppings added to the cake midway through.

Can I use Crushed Pineapples?

• While it surely convenient to use crushed pineapple, I would not recommend it because in this recipe, the crushed pineapples gather together in a clumpy mass in the cake batter.
• So just buy a can of sliced pineapples (pineapple rings), slice 3 of them into little bits and use that in the cake batter. Then three whole slices will be used as decoration on top, midway into baking.

The Process

Preheat oven to 350 F. Line a 9×5 inch loaf pan with parchment paper. It helps to spray the cake pan first with cooking spray to keep the parchment paper in place.

Whisk together all the dry ingredients in a large bowl: all-purpose flour, baking powder, baking soda, sugar, and salt. Stir in the melted butter, milk, eggs and pineapple juice and vanilla extract. Stir everything together just until it is smooth. Do not overmix.

Fold in the pineapple bits. Pour the batter into the prepared loaf pan.

Bake the cake at 350 F for 30 minutes. While the cake is baking, make the toppings. Stir together light brown sugar and flour in a small bowl. Cut in the butter pieces until the mixture is grainy like a coarse meal.

After 30 minutes of baking, carefully take out the pan from the oven (do not shake or tap, the middle will sink!) and gently sprinkle the toppings mixture across the top. Arrange the three pineapple rings over the mixture.

Bake again for 25-30 minutes more, or until the cake is golden and a toothpick tester comes out clean. Cool the pan on a wire rack for 30 minutes, then lift the cake out and cool it completely before slicing.

Cake Storage

This cake will keep in an airtight container for up to 2 days. For longer storage of up to 5 days, store it in the refrigerator.

More Easy Baking for You:

• Chocolate Chip Loaf Bread
• Banana Chocolate Chip Cake with Oatmeal Crumbs
• Double Chocolate Muffins
• Chocolate Marble Cake Loaf
• Chocolate Cake with Whipped Cream Chocolate Icing
• Blueberry Cobbler
• Blueberry Muffins
• Coconut Oil Brownies
• Coffee Cake Banana Bread
• Chocolate Loaf Cake with Cream Cheese Filling
• Devil’s Food Sheet Cake
• Coffee Cake Banana Bread