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
Easy Pineapple Cake (Loaf Pan Recipe)
This Easy Pineapple Cake requires no mixer, and no elaborate cake decorating is involved. Baked in a loaf pan, you will love this moist, fruity and buttery cake,
Ingredients
- 1 cup all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- ¼ tsp salt
- ¾ cup sugar
- 1 tsp vanilla extract
- ¼ cup (57 grams) unsalted butter, melted
- ¼ cup milk at room temperature
- 2 large eggs, at room temperature
- ½ cup pineapple bits, made from slicing pineapple rings into little bits
- ¼ cup pineapple juice, from the soaking syrup of pineapple slices in the can
Pineapple Toppings
- 3 pineapple rings
- ¼ cup all-purpose flour (32 grams)
- ¼ cup brown sugar (40 grams)
- 1/8 cup unsalted butter (28 grams) cut into small cubes
Instructions
- 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.
- Stir in the melted butter, milk, eggs, vanilla extract and pineapple juice. 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 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 or the middle may sink) and gently sprinkle the toppings mixture across the top. Arrange the three pineapple rings on top. Bake again for 25-30 minutes more, or until the cake is golden and a toothpick tester comes out clean. Let the cake cool in a wire rack for 30 minutes, then take the cake out using the parchment paper. Cool on a wire rack completely, then slice.
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: 1Amount Per Serving: Calories: 268Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 48mgSodium: 191mgCarbohydrates: 60gFiber: 2gSugar: 39gProtein: 4g
If you use fresh pineapple then what do you replace the pineapple juice from the can with?
thanks
HI Jersey! You can use pineapple juice from cans or cartons. Happy baking!
found it to be superb.! toasted it in the toaster oven. Nice in middle of the afternoon when you’re sitting done with tea.
Hi Lorie! I love this toasted too!
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!!
Hi Anna! Thank you! I am so glad you enjoyed this!
Can you use fresh pineapples instead of canned?
Yes you can use fresh pineapples, Jackie. Good luck!
Can you double this recipe and bake it in a bundt pan?
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!
Such a great recipe! Turned out perfectly
I so love pineapples, and I thank you for this amazing recipe. You are awesome as always!
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Angelica Aredidon
Media & Advertising Administrator
PhamilyPC.tk
Thank you so much, Angelica!
How much is a stick of butter where you are in cups or grams?
Hi Beth! It is 1/2 cup for 1 stick or 113 grams 🙂
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.
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 ❤
I’m so thankful for this! I used fresh pineapples and a mixed fruit juice with pineapple. Yummy cake, perfect for coffee.
I am so happy you loved it!
First attempt turned out gorgeous. Only slight issue was all the pineapple sunk to the bottom. Any tips on how to avoid that when I next make it?
Thank you for the lovely recipe.
I tried this today and the pineapple loaf cake came out so soft, sweet, and yummy! It brightened up my day (: Thank you so much for sharing your recipe!
I made this a while back and loved it! Do you think it could work with fresh strawberries?
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!
I am so happy you loved it, Carol!
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?
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:)
You could try putting ¼tsp pineapple essences along with the vanilla 1tsp. I tried this, it came out very well and flavourful !
Hello. Can i replace butter with same amount of cabola oil?
You usually can replace melted butter with oil in these loaf cake recipes . Just be aware the texture of the crumb tends to change slightly — oil will give you more moisture since it’s a liquid at room temperature, and butter will give you more structure. It’s all personal preference. You could also do 1/2 1/2 if you wanted a bit of additional moisture but still wanted some of that butter taste.
Hi, it should be fine.
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!
Hello, D. I am so glad you guys you loved it!