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by sanna last updated February 16, 2021 posted February 16, 2021 12 Comments

Pineapple Loaf Cake

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

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

  1. 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.
  2. 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.
  3. 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:

  • 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
Continue to Content
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,Ā moist and tasty, is sure to delight.

Ingredients

  • 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

Instructions

    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.

Notes

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
© sanna
Cuisine: American / Category: All Baked Goods

 

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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Filed Under: All Baked Goods, Cakes Tagged With: cakes, loaf cakes, pineapple

Reader Interactions

Comments

  1. Beth says

    December 10, 2020 at 6:47 am

    How much is a stick of butter where you are in cups or grams?

    Reply
    • sanna says

      December 10, 2020 at 10:00 am

      Hi Beth! It is 1/2 cup for 1 stick or 113 grams šŸ™‚

      Reply
  2. Vinn says

    October 22, 2020 at 12:57 am

    I’m so thankful for this! I used fresh pineapples and a mixed fruit juice with pineapple. Yummy cake, perfect for coffee.

    Reply
    • sanna says

      October 27, 2020 at 8:45 pm

      I am so happy you loved it!

      Reply
  3. Carol says

    August 7, 2020 at 9:26 am

    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!

    Reply
    • sanna says

      August 19, 2020 at 2:18 pm

      I am so happy you loved it, Carol!

      Reply
  4. jennifer sierra says

    August 2, 2020 at 6:32 pm

    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?

    Reply
    • sanna says

      August 2, 2020 at 10:04 pm

      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:)

      Reply
  5. Maricel says

    July 9, 2020 at 12:15 pm

    Hello. Can i replace butter with same amount of cabola oil?

    Reply
    • sanna says

      January 27, 2021 at 11:38 am

      Hi, it should be fine.

      Reply
  6. D says

    May 21, 2020 at 8:13 am

    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!

    Reply
    • sanna says

      July 9, 2020 at 2:52 pm

      Hello, D. I am so glad you guys you loved it!

      Reply

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Hi! I am sanna. A mom, wife, a pastry lover, a bread nerd and so in love with yoga. Read More…

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Sanna is a wife and mother of three, living in Manitoba Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves yoga, pastries, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

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