Pineapple Loaf Cake

Pineapple lovers! This Pineapple Loaf Cake makes the sweet and juicy fruit truly shine. Every slice, moist and tasty, is sure to delight. If you love fruit flavored loaf cakes, you will surely like Orange Loaf Cake with Orange Chocolate Glaze.

Sliced Pineapple Loaf cake

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

This is a simple cake you can squeeze in so you have that delicious weekday cake slices for dessert.

Or if you have guests suddenly coming over, you can make this cake to make sure you have dessert on the table as you work on the rest of your menu.

Slices of pineapple loaf cake in a saucer plate.

Pineapple Loaf Cake

  • The cake is sweet and ultra-moist with tender-crisp edges. It also features a buttery pineapple mixture for the 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, too.

Freshly baked Pineapple loaf cake in a pan.

The Process

This cake requires no more than stirring the ingredients together. All the dry stuff first, then the wet. The pineapples are folded into the batter last.

Pineapples and eggs, the ingredients for the Pineapple Loaf Cake.

The previous version of this recipe has all the pineapples submerged in the cake. I tweaked it a bit so that some pineapples remain on top, along with a buttery sweet topping.

The cake batter poured into the prepared pan.

The topping mixture made of pineapples, brown sugar, flour and butter is added to the cake once it has set a bit, halfway or so into the baking. Then the cake is baked until it is all done.

The pineapple topping mixture for the pineapple loaf cake.
Pineapple Topping Mixture

Top view of sliced pineapple loaf cake.

Pointers for Making Pineapple Loaf Cake:

  • Use the canned pineapple chunks and not the crushed ones. The crushed ones tend to clump together during baking and they somehow do not taste very much like pineapples when they do that.
  • Ovens vary, so make sure to check the cake around the baking time guideline in the recipe. Once it is set and the edges have pulled away from the pan, it is done. A toothpick inserted at the center should come out clean.

More Easy Baking for You:

Sliced Pineapple Loaf cake

Pineapple Loaf Cake

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This Pineapple Loaf Cake makes the sweet and juicy fruit truly shine. Every slice, moist and tasty, is sure to delight.


  • 1 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1/2 stick unsalted butter, melted (56.7 grams or 1/4 cup)
  • 1/4 cup milk at room temperature
  • 2 large eggs, at room temperature
  • 1/2 cup pineapple chunks
  • 1/4 cup pineapple juice, from the soaking syrup of pineapple chunks

Pineapple Toppings

  • 1/2 cup pineapple chunks
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 stick unsalted butter (28 grams) cut into small cubes


    1. Preheat oven to 350 F. Line a 9x5 inch loaf pan with parchment paper. Whisk together all the dry ingredients in a mixing bowl: Flour, baking powder, baking soda, sugar, and salt.
    2. Stir in the melted butter, milk, eggs and pineapple juice. Stir everything together until it is smooth. Fold in the pineapple chunks.
    3. Pour the batter into the prepared loaf pan.
    4. Bake the cake at 350 F for 30 minutes. While the cake is baking, make the toppings. Stir together brown sugar and flour in a small bowl. Cut in the butter pieces until the mixture is grainy like a coarse meal. Stir in the pineapples.
    5. After 30 minutes of baking, carefully take out the pan from the oven and gently sprinkle the toppings mixture across the top. Bake again for 25-30 minutes more, or until the cake is golden and a toothpick tester comes out clean.


Don't be tempted to use crushed pineapples, as they crumple together into a chewy, tough mass in the cake batter.

Store cake in a tightly covered container for up two days. Refrigerate for longer storage.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 190mgCarbohydrates: 58gFiber: 1gSugar: 38gProtein: 4g
For the Pineapple lovers out there! This Pineapple Loaf Cake is truly delicious loaf filled with sweet pineapples inside. Yum! #pineapples #Loafcake #loafbread | Woman Scribbles

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  1. If you use fresh pineapple then what do you replace the pineapple juice from the can with?

  2. found it to be superb.! toasted it in the toaster oven. Nice in middle of the afternoon when you’re sitting done with tea.

  3. Delicious!! I was so happy to find a recipe that didn’t call for a box mix, this one is super easy and so good!!

    1. Hi Mar, Yes you can do that. Just lower the baking temp to 325 F, then bake for a longer period of time. ( Use toothpick tester to check) Good luck!

  4. I so love pineapples, and I thank you for this amazing recipe. You are awesome as always!

    Angelica Aredidon
    Media & Advertising Administrator

    1. Hello! I love the old recipe also.
      Aside from adding the topping after 30 mins, did you change the ingredients and measurements too? Thank you for all the great recipes on your blog.

      1. Hi there! Thank you! The recipe is the same 🙂 Just add the pineapple mixture on the top of the batter before baking. Then bake for 50-60 minutes ❤

  5. I really love this recipe. So many pineapple loaves call for crushed pineapple. The fact that this one uses chunks means that you will actually bite into some nice little chunks of pineapple!
    I wish it was a bit bigger, however I do not believe that it would bake through if it was a larger loaf.
    Thanks for a lovely recipe!

  6. I love this recipe! Its moist and the perfect size. I used fresh pineapple from my mother in laws garden. My husband thought the flavor was too eggy. would this work with 1 egg instead of 2?

    1. Thank you so much! I have not tested this with just one egg, so cannot guranatee how will it turn out:) If you try it, please keep me posted:)

  7. This turned out great! I had been thinking about pineapple upsidedown cake but I had pineapple chunks and not rings. This made a delicious and beautiful loaf that smells just incredible. It didn’t last long in our house, and the kids asked me to make it again. Thanks for the recipe!

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